Cinnamon Coconut Milk Ice Cream

I nearly had a meltdown in the grocery store. I’m ashamed to admit it, but it’s true. There is a reason, really and truly, but it is a true story nonetheless.

For some time now, I’ve known that I need to go dairy-free. Gluten-free and yeast-free? Not that big a deal. But dairy-free? The thought alone makes me want to cry. Not for the butter, no (I already use mostly olive oil or coconut oil). Also, not for the ice cream or the milk. I only use almond milk at home and, while pricey, dairy-free ice cream is readily available. No, what really had me sad while standing in the middle of the store was the thought of giving up cheese. Oh. The cheese.

You see, I have yet to find a substitute that can hold it’s own against the real thing. (Except for, you know, in the healthy-for-you category...) Sure there are options (an image of the Daiya vegan “cheese” package comes to mind), but none of them live up to the reputation cheese has in my mind. I am a cheese lover. I have never met a cheese that I didn’t like. Cheddar, gouda, brie, bleu, stilton, ricotta, parmesan, manchego, chevre, provolone, swiss, you name it, I probably love it. And this is what I need to give up. Even now, I’m sitting on Pinterest searching phrases like “paleo cheese recipe” and “dairy-free cheese that’s not plastic”. The options right now are not looking so good.

To make up for the lack of dairy-free options over the past week, I made my first attempt at coconut milk ice cream. Believe me when I tell you that this recipe is easy. I managed to pull it all together with just a pot, a metal bowl, and a whisk --no blender, food processor, or ice cream maker needed (though it would probably be a LOT simpler and smoother if you did have one, it's not strictly necessary).

I started with this recipe from Paleo Diet Lifestyle (and didn't really vary that much, so the credit goes to them for developing this recipe). I'm not a huge advocate for the paleo diet, but it is very convenient to look at a list of paleo recipes and know that they're automatically dairy-, yeast- and gluten-free without any modifications.

Ingredients:

• 1 can of coconut milk
• 2 eggs
• Seeds from two vanilla beans OR 4 tsp of vanilla extract (I actually used two sad, slightly-dried-out vanilla beans and about two teaspoons of homemade vanilla extract).
• Sugar to taste (I did add sugar, but I added it little by little until it was sweet enough for me, so I don't actually know how much I put in. Plus, tastes vary so, what works for me may not for you.)
• Cinnamon to taste (I think it was about 2 teaspoons)

Directions:

Bring some water to a boil in a pot and then reduce to a simmer for the double boiler. Put the coconut milk in a heatproof metal bowl that will sit safely on top of your pot (without the bottom touching the simmering water). Add the vanilla. Make sure that the mixture doesn't boil. Whisk eggs in a separate bowl and temper them with the hot milk mixture (slowly add small amounts of the hot milk to the eggs so that it will bring them up to temperature slowly without curdling them).  Add the milk-egg mixture to the rest of the milk in the double boiler and stir for a few minutes until it forms a thick custard (kind of like instant pudding consistency before it "gels".  Again, don't let it boil.

Remove from the heat and let it cool (so that it's cool to touch) before adding other ingredients. If you don't have an ice cream maker, put it in a pan and pop it in the freezer. What you will need to do is to set a timer for 30 minutes and stir it really well every thirty minutes for about three hours (I did this while watching a movie and it proved the perfect distraction).

Result? Super tasty, dairy-free ice cream. Easy to make, easy to clean up and perfect for quelling those dairy cravings.

Very bad picture that doesn't do justice to the deliciousness of this ice cream

Deagan's Kitchen & Bar

I want to gush about Deagan’s for a bit. Or a lot. Deagan’s Kitchen & Bar in Lakewood, Ohio has long been on my list of must-visit places that are known for being gluten-free friendly in the good old CLE. I only regret that I waited this long to visit.

Saturday night, a friend and I made our way to Deagan’s for dinner. Busy, but we didn’t have to wait for a table, which was good as we’d both arrived with appetites.

Before I say anything else, I want to commend Deagan’s for their gluten-free service. Not only do they have an actual gluten-free menu (Hallelujah!), but their staff was knowledgeable and accommodating.  I believe our server’s name was Jen and she was fantastic. As soon as she saw the gluten-free menu in my hands (easily requested as we were seated) she was on point and ready with suggestions and a great attitude. I wish I could say this is a norm, but so often at restaurants, gluten-free diners (as well as those with other allergies and intolerances) are often seen as nuisance. To visit a restaurant where I could order safely and without needing to alter the menu items really made my day.

We started out with the polenta croutons.  I’m already a fan of polenta. It’s not the most common dish that my Italian-American family eats, but it is something that my grandmother and I will whip up for lunches or a quick dinner sometimes. I’ve had it baked, fried and boiled, but these polenta croutons have to be one of the best polenta-based I’ve ever eaten. Crispy cubes of polenta, smothered in mushrooms and parmesan? I am so in.

We also gave the marcona almond stuffed dates a try. Amazing, but so rich that one was plenty.

I am a sucker for red meat. I really am. Even when I know I should be ordering chicken or vegetarian meals, I find it so incredibly hard to resist a really good burger or steak. So, when I saw a steak on the specials menu and the server checked on gluten-free options without even being asked...? Yes, that totally happened. Now, the steak was great. It really was. Perfectly cooked (surprisingly hard to find), delicious and tender.  It was also gigantic and was taken home and played a starring role in lunch today.

But the star of the main course show? The Brussels sprouts. I know. Brussels sprouts? The star of the show? Really and truly, my friends. The Brussels sprouts.  The original steak special came with a gluten-filled strudel, so I substituted with a side of shaved Brussels sprouts with bacon, walnuts, and bleu cheese. Dear god, these things are amazing.  No words can describe how pleasantly surprised I was.

For dessert, I couldn’t resist the Tahitian vanilla bean crème brûlée. While I hesitate to use the term “mind-blowing” as a descriptor, it really is the closest word I could find to do this justice.  Simple, but phenomenal. It was plated with a vanilla syrup on one side, a tart raspberry sauce on the other, and fresh berries.

Between all this delicious food, the great company (laughs with friends make everything better), and my standard Manhattan, it made for one of the best meals and nights I’ve had in a long time.

Thanks, Deagan’s for making the night so fantastic. And thanks to our server for being awesome. I’m sorry it took me so long to finally make it over there, but you definitely have a fan now!

Gluten-Free Holiday Treat Recipes!

OK, I don't have pictures for you yet, but I wanted to point you in the direction of some great holiday recipes I'm pulling out this year --some of these are tried and true and some are new ventures, so I hope you enjoy!

Peppermint Meringues: This recipe from Bon Apetit was forwarded to me by my mom and I'm going to be whipping them together this afternoon. The recipe is fairly straightforward and it makes a large quantity (approx. 60 per recipe).

Stained Glass Windows: This was a childhood staple for me during the holidays --for gluten-free and gluten-eating alike. I'm a sucker for the chocolate combo, so these are always good in my book. And with just five ingredients (I usually leave out the nuts), they're ridiculously easy to make!

Crisp Coconut Chocolate Pie: I made this first for Thanksgiving last month. It worked so well and was so delicious (and a little bit rich) that I just have to make it again for Christmas. Again with the chocolate-coconut combo. This time I am trying it with coconut milk instead of heavy cream - fingers crossed that it actually works!

Poached Apples: I fell in love with poached pears earlier this year. (Seriously, if you're in the Cleveland area and haven't tried the poached pear with creme anglaise at Sasa Matsu, you need to go!). When I got three (ginormous!) delicious Jonagold apples with my CSA order this week (OK, there were actually four, but with peanut butter in the house the fourth one did not last long...), I wasn't sure what I would do with them, especially with no gluten-free flour, oats, or pie crusts... And then it struck me: poached apples. Poached. Apples. Yes, yes, and yes.

For more gluten-free recipes and ideas, follow my gluten-free board on Pinterest!

Happy Holidays!

Recipe Conversion - Egg Casserole

Growing up, egg casserole was a holiday tradition in my house. We'd all wake up on Christmas morning, open presents and then sit down to breakfast of cinnamon rolls (yeah, still haven't figured out gluten-free for that...) and egg casserole. Fluffy, cheesy, savory, egg casserole was always amazing.

When I went gluten-free I didn't even really think about how much I'd miss this until the holidays hit and then I remembered. Egg casserole is essentially a savory bread pudding. Yeah, there's that word: BREAD.  In the ten years since I first went gluten-free, the market has exploded with some great options for us GFree eaters and that includes bread, so after a long sabbatical, I decided to try to recreate my mother's egg casserole. This recipe below (which I pretty much eye-balled) filled an oval pan about 8x12".

6 Slices of Gluten-Free Bread (I used Whole Foods' Sandwich Bread), cubed
6 eggs
2/3 cup of milk
1 pound of gluten-free sausage (I used Bob Evans' original)
2 Tablespoons of yellow mustard
4-8 oz. of cheddar cheese (depending on how much you want)
Some nutmeg (not a huge amount, just enough to add some zip)

Preheat your oven to 350F.

Alrighty, so first things first: Brown the sausage and break it up into smaller bits (about bite-sized), next toss your bread cubes into the pan. I like to toss them with the sausage for flavor.  Layer the sausage/bread mixture in the pan with cheese throughout.

Beat your eggs and add the milk and mustard to them, mixing well. If you want to use Nutmeg you can also add it at this point.  (If you are making this ahead of time, i.e., overnight, you may want to add an extra cup or so of milk). Pour the egg mixture over the bread and press the bread down with a fork so it's all coated. It's totally alright if some edges stick up though because this will be crisp deliciousness later. Spread the remaining cheese on top and pop in the oven for 40 to 50 minutes until brown on top and the middle is set. Mine took about 45 minutes and it came out wonderfully.

Serve hot! Or, do what I did and divide portions up into individual servings for packed breakfasts. Going to try to freeze it and see if it will be okay, but that remains to be seen so far.

Anyway, I hope you enjoy. I know I did! For a (not-very-good-quality-cell-phone-)picture, see my tweet from last night. I will be posting the photos here eventually, but it won't be immeediately.

Happy Holidays!

Alternative Flours and Mixes Angst

One perk for me going gluten-free is that, because of relatively limited finances, I don’t have the option to buy those expensive flours, flour blends, and mixes. Oh right. That’s not a “perk” per se, but the eating healthier because of it definitely is! I’m forced now to eat a lot more in the way of whole foods than I ever had before.

But every now and then I just get this craving for a brownie. I REALLY miss brownies.  I made these and they’re delicious, but they just aren’t the same (and almond flour or meal costs an arm and a leg).  This has resulted in me not eating brownies (my favorite food group --and yes, they qualify as a food group all on their own) for several months.

I reached my breaking point yesterday and decided to buy a gluten-free brownie mix when I was out grocery-shopping. Can I just say this: “WHAT THE HELL IS UP WITH THE PRICES?” OK. Maybe a little bit of an over-reaction. I know that gluten-free alternatives are expensive. But really. Nine dollars for a cake or brownie mix? OK, so your flour mix works miracles, but if I can’t afford to buy it, let alone use it on a regular basis, it is useless to me.

In a haze of chocolate desperation, I broke down and dished out the $5 for the cheapest gluten-free brownie mix available and I tried it last night. But I’m not happy. I know that there are a lot of reasons that these items are so costly. Phrases like niche market, supply and demand, come to mind. I can afford to buy a couple extra cans of chickpeas. I cannot afford to buy Better Batter flour mixes. OK. I said it. I was really upset over the cost of Better Batter flour blend. Especially after hearing so much amazing stuff about it.

My go-to for treats is actually usually a Pinterest search for “paleo desserts”. I know the paleo diet gets a lot of flack, but they are definitely some of the best (and generally most affordable) recipes I’ve found out there for gluten-free desserts and treats. Especially when compared to the flour alternatives we’re working with now. If you follow my gluten-free board on Pinterest, you will see “paleo” recipes pop up on a regular basis. I’ve found several cookie and cake recipes that work really well by searching for paleo options. And I don’t have to pay an arm and a leg to get the ingredients either.

Homemade Chicken Nuggets

Yes, they're gluten-free and, yes, they taste great!!

I based my recipe off of this fantastic recipe here, but I didn't have any regular gluten-free flour mix, so I decide to be inventive.

Preheat your oven at 450F.

I took four frozen chicken breasts and partially thawed them (I find still-slightly-frozen-chicken easier to chop up). After that, I cut them into just slightly-smaller-than-normal sizes for nuggets (think Chick-Fil-A sized nuggets).

In a large, Ziploc plastic bag, I combined equal parts chickpea flour and Parmesan cheese along with a combination of paprika, salt, pepper and cayenne. In all honesty, I added a little too much cayenne, but they're delicious. If you're not good with spicy, dial down or eliminate the cayenne all together.

Put the chicken in the plastic bag (if you're doing a lot like I was, this will have to be done in batches), seal the bag, and shake, coating all the pieces with the cheesy goodness.  After that, I spread them out in a single layer on a cookie sheet and baked them for 15 minutes, flipped them and then backed for another seven.

The results? Spicy, super-moist, and really easy homemade chicken nuggets! This made enough for several meals and so far it looks like it reheats really well.

In hindsight: I had run out of parchment paper and foil, and that would've saved me a lot of trouble with the clean-up afterward.

Sergio's Sarava - Shaker Square #CLE

How is it possible that I've lived in the Shaker Square area for over a year and never ventured into Sergio's Sarava? Oh. my. gosh. My mistake. BIG mistake.

Looking for a fun, but quick and simple happy hour, to celebrate some good news, a friend and I headed out to Shaker Square directly after work. There was some debate, but in the end Sarava won out and I'm so glad it did. Gluten-free, delicious, and did I mention gluten-free?

First off, the pao de queijo is amazing. According to the server, they make it with rice flour. I've made it with tapioca starch before, but I'm really liking the rice flour. If you've recently gone gluten-free and you're missing that lovely, elastic yeastiness, these would be a delicious gateway into other gluten-free options. My friend swore that she would never have been able to tell they were gluten-free if I hadn't asked.

Caiparinha and sangria in hand, we also tried out the beef churasco, empadas (her, not me), and the Prince Edward Island Mussels. All clean, uncluttered, and delicious dishes.

See below for a video on how to make pao de queijo.

Sunday Family Dinner

I come from a big Italian family. And when I say Italian, I mean Italian. The two most important things in this world for this family seem to be family and food (no big argument there from me).  As such, family dinners every Sunday are a big deal. A really big deal.

They're also a really big gluten-fest filled with booby traps and delicious, but deadly pitfalls. I usually end up making something for my self on the side and just having to look longingly at the pasta, meatballs, and Nonna's amazing homemade sauce. And then I got a big surprise this morning. Grandma (Nonna) informed that not only had she picked up gluten-free penne rigata (by Pasta Si) and even made sure that she had a gluten-free sauce on hand (Lidia's Marinara). While it still isn't Nonna's homemade sauce and meatballs, it means the world that she would think of me and go out of her way to make sure I felt included --and of, course, well-fed because that is the main love language of Italian grandmas everyone.

Along with this, I've thrown together a roast chicken piccata based on this recipe. It's in the oven now and it smells delicious!

Sweet Potato Ricotta Gnocchi

Oy vey. When I first made gluten-free gnocchi a few years ago, it seemed like such a breeze. This time, I was apparently a little too ambitious (but keep reading because it actually turned out alright!). I decided to try a new twist for a family dinner tomorrow (err, today. This is the problem with writing posts around midnight).

My original gnocchi recipe that I've used with success is equal parts rice flour and mashed potatoes, plus an egg or two. Sorry for the vague/non-existent measurements. I am notoriously bad at keeping track of actual measurements and usual prefer to do things by touch/texture.

For the new recipe, I started with this recipe as a basis.  Below is listed the ingredient list that I started with (please note: "started with").

3 smallish sweet potatoes (in the middle of the recipe, it says that you need three cups)
1 12-ounce container fresh ricotta cheese
1 cup finely grated Parmesan cheese
2 teaspoons salt
1/2 teaspoon freshly ground nutmeg
1 1/2 c. rice flour
1 1/4 c. tapioca flour

So, first I cut the sweet potatoes in half and boiled them for about 50 minutes. Then, I went through the really annoying process of ricing the sweet potatoes without a ricer. I used a strainer instead and it really reinforced the self-impression that I am lazy. OK, so sweet potatoes are riced and I've got my three cups.

{I think this is where I started to go wrong (or maybe not wrong, but took a detour). Because I started this a bit too late in the evening, I was impatient and didn't let the ricotta drain as long as I should've. If I'd been thinking, I probably would've started the ricotta a lot earlier in the day.}

I combined the sweet potato, ricotta, nutmeg, and Parmesan in a large bowl, then added the flour mixture little by little. This is where I really started to see a problem because the dough really wasn't coming together like I wanted.  So, I added a 1/2 cup more of each flour. And then again. And again. All in all, I estimate that I used about three cups of rice flour and two cups of tapioca flour. I ended up putting in more rice than tapioca flour just because I'm more familiar with the texture.

In the end, I just kept adding and adding until I got to the texture I needed and then divided it, rolled it out, and then started cutting the individual gnocchi. I didn't end up adding the ridges because a) I'm tired, and b) I'm really tired. (Hey, honesty is the best policy, right?).

Pillows of (hopefully) sweet potato goodness

My preferred method of cooking the gnocchi is to add into a pot of salted water at a boil, wait for them to rise and then pull them out and add to sauce. I've also had reasonable success with freezing them and keeping them for a couple months that way.

Two and a half pans of gnocchi in the freezer waiting for bagging

The actual dish will be finished in the morning and I'll try to grab a 'final' picture after I get some sleep.

More Gluten-Free Experimentation

I’m back to the chickpea flour. I haven’t tried baking anything with it yet and probably won’t be attempting a gravy any time soon, but what I’ve done so far I have loved. Last night was a flounder filet, dredged in a mixture of Parmesan and chickpea flour (very similar to this chicken) that I then
panfried.

Lovely flounder with veggies

Dessert? Gluten-free cookies (the ones from this post) warmed in the micro and topped with fat free vanilla frozen yogurt. Pretty tasty and, more or less, guilt free.

Gluten-free cookies and yogurt

My Gluten-Free Story

I say “living” gluten-free versus “eating” gluten-free because it really is a lifestyle. Some things it is easy to substitute and others it’s easier just to cut them out all together rather than risk inducing cravings for fluffy, chewy, elastic, gluten-y goodness.

I found out that I was allergic to wheat, yeast, and gluten when I was 16 years old.  It was quite a blow and practically devastating for someone who lived off of sandwiches, rolls, and breads as a main food. When I was first diagnosed, I eliminated all wheat, yeast, gluten and dairy for six months. It was the hardest and best six months of my entire life.  Hard because I could rarely eat out, always had to bring my own food everywhere (being raised in a place where potlucks were next to godliness made this especially difficult). The "best six months" because during that time, I saw headaches lessen, and weight drop away --60 pounds in six months is nothing to sneeze at for a lethargic teenager.

After those six months, I decided to risk adding gluten back into my diet. It was done gradually. So gradually that by the time I moved out of the house for college, I was back to eating a ‘regular’ diet consisting of lots and lots of the things I should have not been eating.

None of this really mattered until about a year or two later when I was diagnosed with Polycystic Ovarian Syndrome (PCOS). PCOS was and is a nightmare. It’s difficult to manage and most doctors refuse to discuss treatment outside of birth control pills (BCP) unless you’re actively trying to have children. Needless to say, at the age of 20 I had no such desire, so I was put on a regimen of birth control pills and pretty much left alone.

The irony of the situation is that, while PCOS’ most well-known symptom is infertility, it is a debilitating syndrome that can also lead to heart disease, ovarian cancer, diabetes, and obesity, just to name a few.  I started doing some research on my own and found that PCOS had been linked to wheat and yeast intolerances or allergies. This was all very intriguing, but living on the money from three part-time jobs while going to school full-time did not give me the freedom and money I thought I needed to “go” gluten-free.

While I sometimes toyed with the idea of “going gluten-free” completely, I could never kick it completely. Even when going out to eat at a restaurant known for being gluten-free-friendly, I would get a gluten-free entree and get a side packed with gluten.

Eventually, I realized that all had to change. I’m not even sure of the exact day, but I do know that it was a sudden shift. I had started looking into PCOS again after basically ignoring it and going off of BCP for about eight years. When I was researching , I was always drawn to the natural options and the homeopathic recipes. I was not keen to go to another doctor and especially hesitant to go back on birth control as it regularly made me sick.  Once again, I started seeing more and more information about wheat and gluten being linked to PCOS. 

And then one day, I just stopped eating it. No wheat, no gluten. In my big ethnic family, this was especially hard as our gatherings are centered around food, and not just food, but huge, steaming platters of pastas, breaded entrees, rolls, and cakes. Every single thing that my grandmother prided on making for her family from scratch every week or so was laden with gluten. My poor grandmother who seemed to think that she needed to express her love for everyone through food was at her wit’s end.

So was I. Withdrawal from foods you are allergic to is not unlike withdrawal for someone with a drug or an alcohol addiction. It lasts weeks and features headaches, nausea, cramping, fatigue, lethargy, general crankiness, seeming insatiable cravings, and inconsolable mood swings.  All I wanted during those first three weeks (and even now sometimes) was a warm slice of bread slathered with butter or a plate of pasta with meatballs.

The important thing to note is that there is no “starting small” with going gluten-free. It has to be immediate and it has to be all-inclusive. Personally, it was easier for me to give up all breads rather than try to find gluten-free alternatives. Having PCOS, I was already pre-disposed for Diabetes, so trying to keep a low GI diet was next in line after eliminating gluten and many of the gluten-free options were just as bad as their regular counterparts in that respect.

So, here I am. I’m still overweight and I still crave gluten. But I know that I’m doing the right thing and that, even when it’s hard, that it will be worth it in the long run.

Eating Out

OK, so this isn’t exactly about cooking, but learning to eat out gluten-free is just as tough (or worse!) as learning to cook gluten-free.

Singapore Mei Fun -- This is a dish that most American Chinese joints will feature in their noodle dishes. Singapore Mei Fun is a dish usually made of rice noodles, a mixture of proteins (pork, shrimp, beef, etc.), vegetables, and curry powder. The curry adds a lovely spicy sweetness that makes this dish unique.

Salads -- In general, I do not like salads. I find most of them bland and boring. However, if you can find a really good salad (particularly an entree salad), it’s a great option to order as most of them are gluten-free.

One of my favorites to order is a wedge salad. These are generally crisp, wedges of lettuce served with bacon and bleu cheese dressing, sometimes with avocados and/or sprouts. Just make sure to ask them to leave off any croutons that may be included.

Indian Food --  the majority of Indian cuisine is made without flour and when it’s included a lot of the time it’s almond or chickpea flour.

"Gluten-Free" Wolves in Sheep's Clothing!

These are the wolves in sheep’s clothing! It’s tough to get used to reading all the labels of everything you eat, but it’s worth it as there are many things that we think are gluten-free that really aren’t.

Soy Sauce -- Soy sauce is actually made with wheat as well as soy. Stick to Tamari, soy sauce’s gluten-free cousin.

Morning Star brand freezer goods -- Most of their products actually include gluten, even though you would never think it.

Buffet items that appear gluten-free -- Just last week, I started to pick up some barbecue ribs from the buffet at Whole Foods, but there it was plain as day: “wheat” written under the ingredients section. There was also wheat in the chicken, the potatoes, and the fish.

French Fries -- Depending on the fast food chain you visit, some of their fries are coated in flour and those that aren't coated in flour are usually cross-contaminated because of being fried in the same oil as other gluten-filled items. Be careful!

Wings - Often, just like french fries, these are dredged or even battered before frying.

Spelt Bread -- This is advertised as a great option for people with wheat allergies, but it still contains gluten, so steer clear of spelt.

Soups -- Many soups (particularly cream-based) are thickened with flour

Vegan/Vegetarian options -- I can’t begin to tell you how many well-intentioned people have tried to introduce me to vegan or vegetarian options that are not gluten-free.

The Wonders of Chickpea Flour

Okay, so it isn't so much "wonders" as it is just good. I picked up some chickpea (a.k.a. ceci, gram, or garbanzo) flour at my local Italian imports store this weekend to see what I could do with it. I'd used regular canned chickpeas before in cookies (yes, cookies!), but never tried the actual flour. It was time to remedy that situation.

The chickpea flour was incredibly cheap. $2.50/pound is nothing to sneeze at, especially when you're used to seeing alternative flours for up to $11/pound (almond flour, anyone?)!

I brought it home and immediately started searching for recipes. The first one I found was for a chickpea pancake. On further investigation, it was a thin crepe-style pancake made of just chickpea flour, water, and a pinch of salt. Sounded easy enough. So, I went to work.

I decided to use my 'pancake' as more of a tortilla and set about thinking of fillings. As I live alone, keeping fresh produce from going bad is quite a chore in my house. Because of this, I tend to rely on a lot of frozen veggies. I sauteed some frozen broccoli with garlic for the filling, but was then hit with inspiration.

I had been craving fried chicken for months now. What better to try with my new flour? I ended up mixing equal parts of chickpea flour and Parmesan cheese in with some herbs and a little salt and pepper and then pan-frying the chicken. And it worked! It actually tasted good. Color me surprised.

So, my 'tortilla' was filled with garlic broccoli and fried chicken. It was delicious. But way too filling. One pancake was huge and so dense, it probably could've served for two meals.

Yay, fried chicken!

It tasted a lot better than it looks, trust me!