vegan sandwich bread {almond flour & chickpea flour}

June 8, 2020 / Lyn Jones / 0 Comments

(https://www.powerhungry.com/2019/11/3-ingredient-grain-free-vegan-sandwich-bread-2/)
3-ingredient grain-free, oil-free, sugar-free, vegan sandwich bread, made with almond flour and chickpea flour. It is SO easy, sliceable, tender, and totally delicious! Just like a white bread.

INGREDIENTS

  • 1 and 1/2 cups (180 g) chickpea flour, sifted if lumpy
  • 1 and 1/4 cups (140 g) blanched almond flour*
  • 1 Tab BP
  • (optional/variable) 1/4 teaspoon fine sea salt – not needed at all
  • 1 and 3/4 cups (425 mL) water

INSTRUCTIONS

  1. Preheat oven to 200C. Spray or grease a 9×5-inch (22.5×12.5 cm) loaf pan.
  2. In a large bowl whisk together the flours, BP and (optional) salt.
  3. Add water, whisking until completely combined (looks like pancake batter).  Immediately pour into prepared pan.
  4. Bake in the preheated oven for 40-45 minutes until golden brown, risen and a toothpick inserted near the centre comes out with only moist crumbs attached.
  5. Transfer pan to a cooling rack and cool bread in pan for 20 minutes. Run a butter knife around edge of pan to loosen; remove bread and cool completely before slicing.

NOTES

Almond flour not almond meal –  you need to use blanched (superfine, skins removed before grinding) almond flour. I made this two times with almond meal and the loaf was heavy and had a solid line of dense, undercooked dough at the bottom of the loaf. NOTE: don’t try other flours.

Weighing –  I strongly recommend measuring the flours by weight rather than cups. It makes a significant difference in achieving accurate, favourable results for baking in general, and alternative, minimalist baking in particular.

No parchment paper. Because the bread begins as a fairly wet batter, it browns better (no soggy bottom!) and produces a lovely crust when baked directly in the pan.

Storage: Store the completely cooled bread in an airtight container at room temperature for 1 day, the refrigerator for 1 week, or the freezer for up to 6 months. If freezing, consider pre-slicing the bread (so that you can remove one or a few slices at a time).

NUTRITION

  • Serving Size: 1 slice (1/14th of loaf)
  • Calories: 96
  • Sugar: 1.4 g
  • Sodium: 152.3 mg
  • Fat: 5.6 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 9.5 g
  • Fiber: 2.1 g
  • Protein: 4.4 g
  • Cholesterol: 0 mg

 

 

Chickpea “Tofu”

May 3, 2020 / Lyn Jones / 0 Comments

https://www.cookingcompaniontv.com/chickpeatofu

2 tablespoons vegetable oil, divided, plus more for pan
1 cup chickpea flour
1 teaspoon seasonings (*optional: turmeric, or powdered garlic & onion)
1¼ teaspoons kosher salt

Lightly oil an 8×8″ baking dish; set aside.

Whisk flour, seasonings if using, salt, and 1 cup water in a large saucepan. Let sit 10 minutes to hydrate, whisking occasionally to break up any lumps. Whisk in 2 more cups water. Heat over medium-high, whisking often to prevent lumps from forming, and bring to a simmer. Cook, reducing heat as needed to maintain a gentle simmer and stirring with a wooden spoon (be careful to avoid any spattering as the tofu cooks), until very thick and beginning to stick to bottom of pot, 6–8 minutes. At this point, there should be a thin film on the bottom of pot, which means you are there.

Regarding heat settings, on my stove, high heat is a “six,” so I’ve got my heat set at “four.” If it looks like the mixture is trying to boil versus simmer, then lower the heat to keep the bubbles at a minimum.

Pour into prepared baking dish and smooth top. Let cool until set, 30–60 minutes (you can speed it along by placing dish in fridge). You can also use a muslin cloth to line the dish you’re using. I’ve done it both ways and they both turned out the same way.

Once it’s set, you’ll flip it out of the pan and onto a cutting board and cut it into squares or long french-fry-looking things.

Now you can leave your panisse or chickpea tofu like this. It has an eggy texture, like a creamy omelet so you can use it in place of eggs in some instances.

But the fun part is frying it! Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Carefully add half of tofu and cook until golden and crisp, 2–3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining tofu and oil.

They look firm, but what you’ll end up with through this process is a thin, slightly crispy skin and a soft, creamy center.

Something else to try is baking them on low heat, like you’re dehydrating them, but I believe they will just crumble rather than get crispy.

However you decide to spice and serve your chickpea tofu, it’s a very interesting ingredient to experiment with and see how you can adjust it and supplement with it. I plan on using it as a snack or appetizer with enticing dips or spreads. But I’m sure my vegan friends will try substituting regular tofu with it! So enjoy my friends!

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