This is a super easy snack or side that is so flexible. You could gussy it up for brunch by topping with sautéed or steamed baby veggies, serve as an hors d'oeuvre with something like this or just serve at dinner with vegan buttery spread. Don't feel wedded to the rosemary either. I used this fresh herb because I had it on hand but this recipe would work great with a bouquet of whatever herbs are going nuts in your garden right now.
You'll need:
1 cup garbanzo/chick pea flour
1/2 cup water (and more as needed)
1/4 teaspoon salt
1 tablespoon olive or nut oil
Additional oil or oil spray for the pan
several sprigs of fresh herbs
Mix the flour, water, oil and salt until smooth. Your batter should like pancake batter. If it is looking too thick, add more water. Heat additional oil or spray in a pan on medium high and lay herbs on the pan in several spots. Once your pan is shimmering, pour heaping tablespoons of the batter between the herbs. Once the edges are firm and beginning to brown, flip to the other side. Cook until both sides are golden brown. Serve with vegan buttery spread or something more creative...
What would you serve these with?
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