Rosemary Farinata

So it is Free Friday 🙂 These little babies are Gluten Free, Diary Free, Sugar Free, Egg Free and Nut free…but they are absolutely sumptuous! I first came across these pancakes in a delicious magazine… it was apart of a winter tapas. They looked interesting, I had leeks in the freezer and besan flour in the cupboard. I tweaked them and have been making them ever since. This makes 14, 1/2 cup pancakes and they are very filling! I can normally only eat 2 if I am really hungry, so please feel free to halve the mixture.. They also are perfectly great for lunch the next day and the next! 🙂

I usually serve with an aoili mayonnaise but if you have food issues, why not try some sunflower cheese (as pictured) it is another “free” recipe and has a fantastic creamy texture! Click HERE for the Sunflower Cheese recipe! 

You don’t even have to be a vegetarian to enjoy these delicious pancakes… they are very meaty and filling and you wouldn’t even know that you aren’t eating any meat. As a cooking note, they love to stick to the bottom of the pan, even if you use a good amount of oil to cook them in… so If you have a good quality non-stick frypan (preferable not telfon) then you will need it for this recipe.

 

Ingredients – makes 14, 1/2 cup pancakes (recipe can be halved)

3 cups of Chickpea Flour (besan) (300g)

3 cups of Cold Water (750g)

2 Leeks (sliced thinly)

4 Cloves of Garlic

5 sprigs of Rosemary (leaves only)

3 Tablespoons of Oil (plus extra for frying)

1 Teaspoon of Chilli (or more if you like it hot)

1 Teaspoon Smokey Paprika

2 Teaspoons of Ground Coriander

4 Teaspoons of Ground Cumin

2 x 400g Tins of Chick Peas

1 Pinch of Salt

Method

1. Whisk flour, salt and 3 cups of cold water in a bowl until smooth and set aside for 15 mins to rest.

2. Heat 3 tablespoons of Oil in a large frying pan and cook leek and crushed garlic cloves until leek starts to soften.

3. Add finely chopped rosemary leaves, spices and cook until fragrant, cool and add the batter.

4. Drain and rinse chickpeas and place into batter.

Rosemary Farinata

5. Mix all ingredients well, making sure as you mix, that you smash up the chick peas a little bit.

6. Heat extra oil and place ½ cupfuls of mixture into the hot pan. Turn pancake when lots of bubbles appear on the uncooked side. Cook until golden brown and serve hot with aoli mayonnaise, yogurt or your choice of relish.

Rosemary Farinata

THERMOMIX METHOD

TM5

This recipe was made on the TM31 but can be made on the TM5 in manual.

1. Place flour and water into the mixing bowl and mix 20 seconds/ speed 3. Set aside batter in the fridge for 15 – 30 mins and clean mixing bowl.

Rosemary Farinata

2. Place rosemary in the clean, dry mixing bowl and chop 20 seconds/speed 3 scrape down the side of the bowl.

3. Add garlic and roughly chopped leeks in mixing bowl and chop 5 seconds/speed 7. Scrape down the sides of the bowl and repeat.

4. Add Olive Oil, paprika, coriander, cumin, chilli, salt and saute’ 5 minutes/Varoma/speed 2. Scrape the bottom of the mixing bow to lift any mixture that has stuck.

5. Pour batter and drained and rinsed chick peas into mixing bowl with leek and spice and mixture, mix 20 seconds/backwards/speed 4.

6. Heat extra oil and place ½ cupfuls of mixture into the hot pan. Turn pancake when lots of bubbles appear on the uncooked side. Cook until golden brown and serve hot with aoli mayonnaise, yogurt or your choice of relish.

Rosemary Farinata

Just like normal pancakes, you can stack them on a plate in a warm oven, while to continue to cook the rest of the pancake mixture.

I love the smell of these cooking in the kitchen, the leeks, yummy herbs and spices and the smell of rosemary straight from the garden.

For those of you that have the extra challenge of food issues.. these are full of flavour and taste! if you don’t have food issues, make them anyway, they are delicious and healthy!

Enjoy Irresponsibly!

Liz x