Chickpea Flour Does It All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season by Lindsey S. Love (The Experiment, April 5, 2016)
Throughout her childhood, Lindsey Love (food stylist, photographer, and the creator of the food blog Dolly and Oatmeal) suffered from stomach pain, indigestion and mood swings. When these symptoms developed into anxiety and depression, she consulted medical and homeopathic doctors. Eventually a nutritionist recommended a plant-based, gluten-free, dairy-free diet that included foods with a low glycemic index. Soon Love was “feeling light, energized, and, most important, happy” (2). Along the way, Love discovered a flatbread made with chickpea flour with “a warm and crunchy exterior with a smooth and velvety center” (2) and learned that chickpea flour is incredibly versatile and nutritious. This “power flour,” also known as garbanzo bean, besan, or gram flour, is high in protein (23 grams in one cup!) and contains unsaturated fat, fiber, vitamins, iron and magnesium.
The 96 recipes in Chickpea Flour Does It All are gluten and dairy-free, as well as vegetarian (49 are vegan), and are organized by month so the seasonal produce will inspire readers to experiment. The winter months include Sautéed Pear and Sage Pancakes with Almonds, and Ginger-Shiitake Miso Broth with Chickpea Tofu; spring highlights Spring Onion and Lemongrass Stew with Cauliflower and Yams, and Vanilla Bean Lavender Cupcakes; Summer is celebrated with Savory Zucchini, Shiso, and Black Quinoa Muffins, and Ratatouille Tartlets; Fall embraces Savory Crepes with Beet Pate, and Spaghetti Squash Fritters.
With her richly satisfying and highly nutritious recipes that embrace every season, and every time of day, Lindsey Love proves that Chickpea Flour truly Does It All.
Thank you to Shelf Awareness for helping me find this book!