Gluten can be a contributory factor to issues like IBS, leaky gut syndrome and gut fermentation syndrome. It's a protein found in most common grains like wheat, rye and barley and even in oats as most oats are often cultivated and processed near wheat so are often contaminated with gluten unless they specify gluten free. Chick peas are gluten free, protein rich and have a savoury, nutty flavour. Making muffins from chickpea flour is a tasty alternative to bread rolls. They go well with soup, dips, curries or stews and may be served warm or cold.
This recipe is a basic plain version but there are many variations like adding chopped onions, grated courgettes, fresh herbs, olives, and so on to the batter.
The quantities makes around 7 small muffins (size of cupcake)
Savoury Chickpea Muffins - Ingredients
- 1 cup of chick pea flour (also known as besan or gram flour)
- 1 egg
- 1/2 tsp bicarbonate soda
- 1/2 tsp unprocessed salt like Himalayan or Celtic Sea salt
- 1/2 tsp black pepper
- 1/2 tsp dried mixed herbs
- 1 tbsp melted clarified butter
- 1/2 cup water
- Pre-heat the oven at 180C
- Line a cupcake tin with 7-8 paper cupcake cases
- Measure out a cup of chickpea flour and place in a bowl
- Add salt, bicarbonate of soda and mix well
- Make a well in the flour and crack an egg into the well.
- Mix the egg in then add enough water to make a smooth batter with a thick consistency which doesn't drip from a spoon.
- Mix in the melted clarified butter
- Next add the black pepper and dried herbs
- Taste the batter and adjust seasonings if necessary
- Fill each cupcake case 2/3's of the way with the chickpea batter
- Bake in the oven for 10-15 minutes. They are done when a wooden toothpick placed in a muffin comes out clean
- leave to cool for a few minutes. Split in half and spread with butter or just break off chunks to dip in your soup.