Fainè – Chickpea flatbread

This is for all the chickpea lovers out there!

It was love from the first bite ❤

This protein and fibre rich chickpea flatbread is so ridiculously easy to make that even if you’re not exactly a wizard in the kitchen you will succeed in this one for sure. It’s fast, easy, and nutritious vegan friendly flatbread that happens to also be 100% gluten free. With different toppings you can turned it into a quick & filling lunch or if you’re craving for something sweet do as my mother-in-law does: spread Nutella on top 😀 The only limit is your imagination and your taste bud’s preferences.

What I love especially now in the springtime, is to put fresh & raw veggies on top (radishes and chives are in season here in Switzerland at the moment). I usually spread lemon flavoured (all you need is a drop of 100% pure food grade lemon essential oil) cream cheese but today I decided to experiment with a creme fraische sauce and it turned out to be delicious! If you don’t have any lemon essential oil you can use a lemon flavour from the supermarket or freshly grated lemon zest.

This recipe is for a baking tray with a diameter of 31 cm (I used one that is 28 cm and that worked perfectly as well). When you pour the liquid dough on the baking tray the thickness of it should be between 5mm-10mm.

Without further talks, here is the recipe that was given to me about ten years ago by an acquaintance during my vacation in Italy.

INGREDIENTS:

  • 200g chickpea flour
  • 550g water
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt

HOW TO PREPARE:

  1. Heat the oven to 260 degrees (or whatever is the maximum temperature of your oven).
  2. Mix the chickpea flour, water, and salt in a bowl to create a smooth liquid without any lumps of flour. 
  3. Add one tablespoon of extra virgin olive oil into the mixture.
  4. Grease a baking tray (I recommend using a non-stick baking tray. Otherwise place oven paper on top of the baking tray and pour the oil on the top of the oven paper.) with 4-5 tablespoons of oil. Then, pour the chickpea mixture in it.
  5. Place the baking tray in the oven for about 40-45 minutes or until the surface of the chickpea flatbread turns into a golden brown colour. The chickpea flatbread needs to be well cooked from inside as well.
  6. Use the grill set up of your oven for the last 5-10 minutes to create a more crusty and toasted surface but be careful to not burn the flatbread!
  7. Once ready, remove the flatbread from the oven and sprinkle some salt and black pepper on top. Let it cool down for about 5-10 minutes.
  8. Add your toppings or eat it ‘au naturel’; It’s delicious either way!
Creme fraische spread, radishes, and chives topping.

CARDAMOM INFUSED POWER BALLS WITH SESAME SEEDS

Are you struggling to include more healthy snacks and desserts into your diet? Well, here’s one recipe that is super easy, fast, and delicious but at the same time satisfies even the most stubborn sweet cravings in a healthy and nutritious way.

Nothing makes me happier on a busy day than a bunch of delicious power balls in the fridge waiting to be eaten for dessert or as an energizing snack. I’m not so picky about what ingredients to use because with power balls only the sky is the limit! These can be varied in thousands of different ways depending on your own taste buds and current desires & needs.

I usually make a double portion of these yummy balls so that I can enjoy them for several days. Keep them in a sealed container in the fridge for up to a week (some say you can store these even for two weeks but mine just simply don’t last for so long.)

I always use dried dates, raw cocoa powder, and virgin coconut oil as a base and then add whatever other suitable ingredients I have at home. The only “negative” side to this recipe is that you need to think a bit in advance so that you have time to soak the dried dates and cashew nuts. They are just a lot easier to digest when they’ve been soaked overnight or at least for 4 hours. Also, your blender or food processor will have an easier time processing the ingredients into a smooth dough. So, let’s get to it!

INGREDIENTS:

  • 300g Dried dates, soaked overnight or at least 4 hours (you can also use fresh dates and those you don’t have to soak)
  • 150g Cashew nuts, soaked overnight or at least 4 hours
  • 4-5 tbs virgin coconut oil
  • 4-5 tbs raw cacao powder
  • 1 tsp sea salt
  • 1 drop cardamom essential oil OR 1 generous tsp cardamom powder
  • Toasted sesame seeds

HOW TO PREPARE:

  1. Toast the sesame seeds in a skillet on medium heat until they become golden brown. Be careful not to burn them! When you feel a nutty smell coming from the skillet and the seeds have changed color they are ready.
  2. Remove them from the skillet immediately and pour them on a plate.
  3. Drain the soaked dates and cashew nuts and place them in a blender or food processor.
  4. Add coconut oil, raw cacao, salt, and cardamom essential oil or powder into the blender or food processor.Blend until all the ingredients have mixed well and formed a smooth dough. If there are few bigger pieces of dates and/or cashew nuts that’s totally ok.
  5. Wet your hands with cold water, take a small amount of the dough and roll it between your hands into a ball.
  6. Roll the ball in toasted sesame seeds.
  7. Repeat until you have used all the dough.
  8. Place the balls in a sealed container in the fridge and eat whenever you need a little energy boost snack or a healthy and yummy dessert.

NOTES:

You can be really creative with this recipe and modify it to better suit your taste buds. If you like a more chocolate flavor you can add a bit more cacao powder. You can replace the cashew nuts with almonds. If your dough is too soft you can add about one decilitre of oat flakes into the dough or if it’s too thick then just add a bit more virgin coconut oil. You really can’t go wrong with these ones because the ingredients can be adjusted very easily and you can always taste the dough and make changes before rolling into bite-sized balls.

Few words about using essential oils in food: Essential oils are a great way to spice up food and add intense flavours to your favourite meals. However, not all essential oils can be used internally so you need to make sure that the essential oil you are using is a certified food grade, 100% pure essential oil. When cooking, I use only the Vitality / plus oil collection from Young Living because those are actually classified as food supplements and therefore contain no harmful ingredients. If you need more help and information on choosing the right oils for cooking I would be more than happy to help. Just send me a message and I’ll get back to you.

OMEGA SMOOTHIE

Omega smoothie

Most of our nutrients should come from food, but sometimes, it can be a challenge to meet the recommended intake of vitamins, minerals, good fats, and antioxidants without supplementing. I personally often struggle with having enough omega-3s in my diet even tho I know how beneficial those are to my health. My two favourite ways of adding some extra nutrients into my diet is through smoothies and my morning porridge. There, it is easy to toss nutrient dense foods like, nuts, seeds, powders and good fats to give a boost to my health.

Here is a plant based omega-3 packed smoothie to boost the intake of
this vital fatty acid. This smoothie has three ingredients that are
high in ALA, the omega-3 you get from plant oils, nuts, and seeds:
chia seeds, hemp seeds, and flaxseed oil. This is an easy to prepare,
ready in no time, and delicious recipe that provides good nutrition
for your body so that it can function at its best. .

INGREDIENTS:

200g blueberries

2 dl coconut milk

2 dl oat milk

0.5 tsp grounded cardamom

0.5 tsp grounded cinnamon

1/4 tsp vanilla powder

1 tbs chia seeds

1 tbs grounded hemp seeds

2 tsp flaxseed oil

Optional: 2 dried dates for sweetness

Place all the ingredients in a blender and blend until smooth.

RAW, MANDARIN FLAVOURED PUFFED OATS & COCONUT ENERGY BARS

Delicious homemade raw energy bars for a healthy snack or dessert.

raw, puffed oats energy bars 2

Few days ago I felt like having something sweet for an afternoon snack. I opened the cupboard and saw a bag of puffed oats I bought several months ago so that I could make some energy bars. Well, the bag of puffed oats was left sitting lonely in the cupboard until today, when I finally had the inspiration (and the time) to come up with an energy bar recipe. .
These raw energy bars have been inspired by those delicious orange flavored dates and cacao raw balls I made a few days ago (as the ones following my Instagram stories probably noticed). At the moment I’m really loving the combination of cacao and orange/mandarin, and I frequently find myself thinking about new ways in which to use this combo. The essential oil gives the food such an intense flavour that sugar or other sweeteners can be reduced to a minimum.

INGREDIENTS:

4 dl puffed oats

1,5 dl shredded coconut

1,5 dl / 80g whole walnuts

100 g dried dates

0,5 dl dark, unsweetened cacao powder

0,75 dl virgin coconut oil

0,5 dl maple syrup

10 drops pure mandarin (tangerine) essential oil OR the peel of two (organic) mandarins.

PREPARATION:
  1. Grind the walnuts in a blender or by using an immersion blender until they turn into a flour.
  2. Chop the dates into small pieces and, if using mandarin peel, grate it.
  3. Place the grinded walnuts and the chopped dates in a bowl with the rest of the ingredients and mix well with a spoon.
  4. With an immersion blender, mix and smash the ingredients to create a thick grainy dough. You can also place all the ingredients in a food processor and pulse until ready.
  5. Cover a baking dish (about 16 cm x 24 cm) with an oven paper and place the dough in the dish. Flatten the dough using a spoon to about 1 cm thick.
  6. Place the baking dish into a freezer for about 30 minutes. Cut the energy bars into pieces and store them in the fridge in an airtight jar or wrapped inside an oven paper.

raw puffed oats energy bars

HUMMUS

I’ve been having a huge craving for hummus for days, and now I finally prepared it. And oh, let me tell you, it was so yammy.

Nimetön suunn.malli (3)

I ate a lot of it straight from the jar with a spoon just to satisfy the biggest craving so that I had enough patience to cut some veggies to dip into the creamiest hummus I’ve ever made.

Hummus works as a perfect afternoon snack together with raw vegetables or spread over a piece of fresh bread. For a more simple version, you can leave out the turmeric and parsley. If you need to have it right now and don’t have the time or patience to use dried chickpeas, you can always use canned ones (preferably in a glass jar to avoid eating any harmful chemicals that might leak into the chickpeas from the tin’s inner lining). If using dried chickpeas, I highly recommend adding one tablespoon of baking powder in the water where you boil the dried chickpeas. This makes the chickpeas extra soft giving the hummus super smooth and creamy texture.

 

INGREDIENTS:

2,5 dl dried chickpeas or 550g canned chickpeas

3 tsp tahini

2 cloves garlic

4 tbsp olive oil

3 tbsp lemon juice

1 tsp turmeric

Big handful of fresh parsley

Pinch of smoked paprika

Salt

PREPARATION:

  1. If using dried chickpeas: Soak chickpeas in water for 10 hours. Drain the chickpeas and boil them in fresh water for about an hour. To get extra soft chickpeas add one tablespoon of baking powder into the water. If using canned chickpeas: drain and rinse the chickpeas.
  2. Pour the boiled or canned chickpeas into a blender.
  3. Add the rest of the ingredients and blend until smooth.

Enjoy together with bread or use as a dip for raw vegetables.