Sundried Tomato and Green Vegetable Frittata

It does not get easier than this.  I have your breakfast, lunch, dinner or snack attack all sorted for you today.  Isn’t this the perfect meal ?  I love a meal that can be for whatever meal you want it to be.  Throw in a salad and you have lunch or dinner…who is complaining !  🙂 .

You know I seem to have this thing about zucchini’s.  Well, instead of having them sliced, diced or spiralized, this time I have grated them !  I know !  For some reason biting into a chunk of zucchini didn’t appeal to me today, cooked or not, soooo I present to you, grated zucchini.  This needs a teeny bit of work to get the excess water out, which I highly suggest otherwise the frittata will be a bit on the soggy side.  The sundried tomatoes are heavenly with this and add such an amazing flavour.  Guys, this frittata is insane !!!! in a good way, trust me.  And…..it can be eaten hot or cold !!!

In fact, it may be a good idea to make two at once, because if your family are anything like mine, one will be gone in a blink of an eye… In fact, let’s get real here, mine came out of the oven, piping hot and everyone wanted… It didn’t last long and I was requested to make another.  Either it was really good, or my family was starving.  Either or, another was made, but this time the hungry mouths were put on hold so photograph’s could be taken.

Sundried Tomato and Green Vegetable Frittata

Preparation time:  25 minutes

Cooking time:  20 minutes

Total time:  45 minutes

Ingredients:

1 cup (250 milliliters) packed grated zucchini/courgette/marrow

6 free-range, jumbo-sized eggs

1/4 cup buttermilk

a little oil/butter or ghee for saute’ing

1 cup (250 milliliters) packed diced onion

1 large fat garlic clove finely chopped (just over 2 teaspoons)

1 cup (250 milliliters) packed chopped baby spinach

2 Tablespoons chopped sundried tomatoes

1 cup (250 milliliters) grated cheese (I used 1/2 cup matured and 1/2 cup white cheddar

Salt and pepper to taste

Instructions:

Preheat oven to 180 degrees Celsius /350 degrees Fahrenheit.

Grate the zucchini using the largest hole from the box grater.

Put grated zucchini on a dish towel, and add salt.  (This will help bring out the excess water from the zucchini) Bring all the sides of the dish towel together and let it sit whilst preparing the rest of the ingredients.

Place the eggs and buttermilk into a medium-sized bowl and whisk well together. (I used an electric beater for this)

Heat up a medium-sized skillet or pan (approximately 9 inches / 23 centimeters) on the stove with the butter and saute’ the onion and garlic together.

Squeeze out all the excess water from the zucchini. Add the zucchini to the onion and garlic.  Stir around.

Add the sundried tomatoes.

Taste, and season with salt and pepper.

Add the whisked eggs and buttermilk and stir with a wooden spoon.

Add the grated cheese, stir again until all the ingredients are nicely combined.

Place the skillet or pan into the oven and bake for approximately 20 minutes or until eggs have set and the frittata is a nice light shade of golden.

Enjoy 🙂

NB*

Please make sure the skillet or pan is able to go into a heated oven.

If the arm/handle of the skillet or pan retains heat, please wrap the arm/handle with aluminium foil.

Alternatively, you can always pour the contents of your pan/skillet into an oven proof dish once all the stove top cooking is done and then place into the oven.

 

 

 

 

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Potato and Zucchini Rosti

So, I am desperately trying to get more creative in the breakfast side of things, for me breakfast = egg, maybe toast or oats and of course some form of fruit.  I remembered these little morsels of fried up joy and wondered if I could just put an egg on it and call it breakfast…. nah, probably not, but then again ….. probably ??? Oh well, end result,  I caved, I was not feeling adventurous and did not do the egg. But maybe next time.  You know, as much as I love these I still do not like the frying part.  I do not know what it is with me and oil, I am just not a fan.

Anyway, these are really simple to do for any time of the day, and for whatever meal you want them for. A bit of grating and chopping is involved, and you are good to go, throw it all together, make balls, squeeze and fry.  I mean, what could be easier.  Personally, I can eat them as is, but if I want to get a bit fancier, I crumble up some feta on the top and they are even great with feta and some roasted peppers….I know, I know, all these possibilities and then imagine an egg on the top 🙂 if your heart desires.

Potato and Zucchini Rosti

Preparation time:  15 minutes

Cooking time:  20 minutes

Total time:  35 minutes

Makes 4

Ingredients:

1 cup grated potato

1 cup grated zucchini/courgettes/large marrow

Freshly cracked salt and pepper

1 Tablespoon finely chopped garlic

4 Tablespoons (60 milliliters) finely chopped onion

Sprinkling of dried chilli flakes

Oil for frying

To serve:  feta cheese and roasted peppers

Instructions:

Grate the potato and place in a dish towel and squeeze out any excess water. Place in a medium-sized bowl.

Grate the zucchini and place in the same dish towel and squeeze out any excess water.  Place in the same bowl as the potato.

Season well with salt and pepper.

Place the prepared garlic and onion to the bowl with the potato and zucchini.

Add the chilli flakes. Stir well to combine.

In a medium sized skillet or frying pan, heat up some oil to cover the bottom of the pan.

With a tablespoon, scoop out a heaped tablespoon of the mixture.  Take this tablespoon of mixture in your hands and over a bowl, squeeze.  You will find there is even more water content which needs to be released, and this is from the salt, so this is okay.  Once the water has been released, place the ball of potato and zucchini into the hot skillet and fry.  Flatten the ball slightly and fry evenly on both sides until golden brown.

Eat whilst hot.

Enjoy 🙂

NB*  If you are going to serve these with the roasted peppers, make sure the peppers are roasting in the oven, whilst you are frying.  That way, everything will be hot.

Spiralized Zucchini, Green Bean, Pea Salad with Parsley Salad Dressing

This is my new favourite salad 🙂 .  It is raw, crunchy and highly nutritious.  When I first made this salad a few weeks ago I never made the dressing, instead just had the salad with some freshly squeezed lemon juice.  I am not really a salad dressing kind of a person, often I feel a dressing takes over the salad and covers up the actual taste of the salad.  But, this dressing is somewhat light and does add a little twist to this salad. FYI I have not tried this salad warmed.  I know some people feel the urge to warm up zucchini in a salad, but really I like it raw. I am loving the sugar snap peas at the moment and for some reason I just can’t get enough of green beans, but they must be the ‘fine’ ones …who knows why….just a thing I am going through right now…Anyhow, salads are going to become a huge thing in my life right now, thanks to summer on it’s way…Ha, I say that, but really this weather in this part of the world, does not know what it wants to do, so I will just do what I do in summer and eat salad…I will pretend it is hot…well at lunch-time anyway……

Spiralized Zucchini, Green Bean, Pea Salad with Parsley Salad Dressing

Total time:  20 minutes

Serves 2

Ingredients:

2 cups spiralized zucchini/courgettes/large marrow

75 grams fine green beans

75 grams sugar snap peas

For the Salad Dressing:

Makes about 100 milliliters

1/2 cup tightly packed fresh parsley, chopped

2 fat garlic cloves, minced and chopped finely (about 2 teaspoons)

1 teaspoon of Dijon Mustard (I did not use the grainy one)

2 – 4 teaspoons of freshly squeezed lemon juice

4 Tablespoons Extra Virgin Olive Oil

4 Tablespoons water

Freshly cracked salt and pepper to taste

Instructions:

Blanch the beans in boiling water for about a minute, remove immediately and place in iced cold water to prevent any further cooking to take place.

Then, blanch the sugar snap peas for 30 seconds, remove immediately and place in a separate bowl of ice-cold water to prevent any further cooking to take place.

To make the dressing:

Add all the dressing ingredients to a bowl and whisk until all combined. Taste.  (If you feel the dressing needs a little more of anything, then add to get the taste to your liking.)

To assemble the salad:

Place the spiralized zucchini on a salad platter.

Cut some of the blanched beans and sugar snap peas up and add to the zucchini. Arrange some whole beans and sugar snap peas on top.  Drizzle the parsley dressing over and serve as a light meal or as a side salad. (I drizzled the dressing over the salad once plated up on separate plates.)

Enjoy 🙂

 

Spiralized Zucchini with Snap Pea Mint Pesto and Crispy Black-Eyed Peas

I have been dying to post this….well not literally dying, but you know what I mean. I like my spiralized zucchini  raw, so this is the perfect summertime meal.  It is cool and refreshing, and light. Did you notice, I said, ‘zucchini’ instead of ‘marrow’…aren’t you proud of me?  Now this way, no one will get confused !!!

Mint is one of those amazing herbs.  I totally love it.  Mint leaves end up in salads, green tea, you name it, if I can find a place for it to be appreciated, I will.

Now for the Black-Eyed Peas….or is it a bean…I think it is both….whatever, I know for sure it is a legume !   Anyway, I am calling it a pea for now, and I have to admit, I honestly have never given this poor pea much credit ! (because I have this thing about ‘peas’ but lets not go there as this will end up being a post of absolute crazed contradiction, that even I do not understand) But, they are amazing roasted, and all crisped up ….it is like a chickpea.  So now I am totally on the Black-Eyed Pea train ….

Spiralized Zucchini with Snap Pea Mint Pesto and Crispy Black-Eyed Peas

Preparation time:  20 minutes

Cooking time:  20 minutes

Total time:  40 minutes

Ingredients:

Zucchini/Courgette/Marrow, spiralized

Black-Eyed Peas, cooked and roasted.

For the Pesto: 

1/2 cup packed chopped snap peas

1/2 cup packed chopped celery

1/2 cup packed chopped baby spinach

1/4 cup packed chopped mint

2-3 Tablespoons olive oil

2 Tablespoons lemon juice

This makes 1 cup of Pesto

Instructions:

Place all the pesto ingredients into a food processor and blend till smooth or the consistency you want.  With regards to the olive oil, only put 2 tablespoons in at first and if you feel you want a slightly thinner consistency then add in the extra.

To roast the black-eyed peas:  Place the cooked peas onto a baking tray, drizzle with a little olive oil, salt and pepper.  Place in the preheated oven at 180 degrees Celsius / 350 degrees Fahrenheit and let roast until crisp. Remember they will crisp up further whilst cooling once out of the oven.

To assemble:  Place the spiralized zucchini in a bowl and toss through the pesto. Don’t mix the peas through the pesto in the bowl before serving as they will go soft. When serving, top with the crispy black-eyed peas on the individual plates.

Enjoy 🙂

Curried Roasted Vegetables and Curry Sauce

This is my latest craving !  I think I could have curried roasted vegetables forever without tiring from them.  This sauce OMW !!! This sauce is the star of the show ! It is probably the most versatile sauce I have made and it is great with Evverryything !!!. With literally six ingredients you have the ultimate sauce, and best of all….no major effort.

I do a lot of roasted vegetables, and one day decided to throw some curry powder on them instead of the usual herbs.  Result:  Perfect.  That night I was going to serve it on quinoa (obviously) but just thought that it needed a bit of oomph. I didn’t really know where I was going with this, but some sort of sauce was needed, maybe…but I didn’t want the thickness of a white sauce effect…. So, butter, chopped onion, minced garlic, curry powder, a little milk and cornflour came to play and the Curry Sauce was born. Now….this sauce is used for pretty much anything, on top of patties, burgers, tortillas, you name it, the sauce is used ! Seriously, if the hubby could drink this sauce from a straw, trust me he would !!! In fact I am waiting for him to pile it on a sandwich instead of his usual peanut butter !!!

The great thing about this Curried Roasted Vegetables and Curry Sauce is that you can mix and match whatever vegetables you like, or better still whatever vegetables you have on hand. This can be made as a main meal or a side…I mean, really….how great is this!!!

Curried Roasted Vegetables and Curry Sauce

Preparation time:  10 minutes

Cooking time:  30 minutes

Total time:  40 minutes

Ingredients:

Butternut

Carrot

Peppers

Tomato

Marrows

Salt and Pepper

Sprinkling of curry powder

Optional:  Top with roasted curried chickpeas *

Kale

For the Sauce:  (Makes just over 1 cup /approximately 300 millilitres thickish sauce)

4 Tablespoons of butter

1 onion, diced

1 garlic clove, crushed

1 cup milk of your choice (plus an extra 50 millilitres to thin sauce later)

2 teaspoons maizena/cornflour (gluten-free)

1 dessertspoonful curry powder

Instructions:

Preheat oven at 180 degrees Celsius/350 degrees Fahrenheit.

If you are going to roast Kale, I like to do this on a separate baking tray from the other veggies.  Remove the kale leaves from the stalk. Massage the Kale leaves with a drizzling of olive oil and salt, for a few minutes. Place in the preheated oven, and watch carefully, as the Kale roasts up quickly.  Remove from oven.  The Kale will be nice and crispy. This is a great snack attack btw, but try to save some for your meal :-). 

Chop up all your vegetables, preferably the same size for roasting.

Place on baking trays, drizzle with extra virgin olive oil, and season with salt, pepper and curry powder.

Give the veggies a toss so that the oil and seasoning covers the veggies well.

Place in the oven and roast.  Check about half way through and give them a stir around.

Remove from the oven once done.

Whilst the veggies are roasting, make the Curry Sauce.

In a small pot, on medium heat, add the butter and saute’ the diced onion and garlic. Add the curry powder and stir.

In a small cup add the maizena/cornflour and use a little of the milk you’ve measured out and add to the maizena/cornflour to help it combine.  Add this mixture to the small pot with the saute’d  onion and garlic. Stir gently.

Then add all of the remaining milk (except the extra measured out for thinning the sauce if needed) and allow to reach boiling stage.  Keep stirring. The sauce will thicken. If it is too thick, add a little milk.  If the sauce does stand awhile, it will naturally thicken and then just thin out with a little milk.

Taste.  If you want the sauce hotter, add more curry powder.

Serve the curry sauce on top of the roasted veggies and top with crunchy roasted curried chickpeas.

Enjoy 🙂

NB*  To Roast Chickpeas:  Place cooked chickpeas on a baking tray, drizzle olive oil over and season with salt and pepper.  Add a sprinkling of curry powder.  Toss so all the chickpeas are generously covered with the  seasonings. Place in pre-heated oven and cook until a light golden  brown.

Vegetable Spaghetti with Spinach Almond Pesto and Bacon

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Ha ! what is not to love?  This is the all time super quick easy meal….with bacon. You can easily make it totally vegetarian if you wanted by just not adding bacon, (or you could sub with mushrooms.  I always find mushrooms a great alternative) but, bacon is just soooooo cool, and there are times I wonder if I could possibly live without bacon.

So, it is a matter of spiralize the marrows/zucchini/courgettes, or whatever you call them in your part of the world, bomb all the pesto ingredients into the processor, process.  Cook bacon, (preferably at the same time) assemble on plates and boom, meal done !

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Vegetable Spaghetti with Spinach Almond Pesto and Bacon

Preparation time: 30 minutes

Cooking time:  approximately 10 minutes

Total time:  approximately 40 minutes

Serves 4

Ingredients:

3 large marrows (zucchini/courgette) depending on the actual size

250 – 500 grams bacon chopped

Feta crumbled – optional

For the pesto: (makes 2 cups)

6 handfuls of raw almonds, soaked

2 handfuls of baby spinach (you can use ordinary spinach as well, but I suggest chopping it into smaller pieces)

2 blocks of feta cheese (the blocks I use are approx 100 grams each)

2 garlic cloves, minced

2 Tablespoons of fresh lemon juice

2 Tablespoons Olive Oil

Instructions:

Soak almonds for at least 20 minutes in boiling water. This will slightly soften the almonds, so it wont be so hectic whilst the processing is taking place

Whilst the almonds are soaking, spiralize the marrows (zucchini/courgettes) if not done already, and set aside.

Add all the pesto ingredients into the food processor (including the almonds) and process until the pesto becomes the consistency you want.  I personally like to taste bits of the almonds in mine, you know me and crunch !

Once that is done, place marrow (zucchini/courgette) on plate, and mix through the pesto. Top with a generous amount of bacon.  You can also add extra feta if you want….

I like this meal cold.  I do not see the point of warming it up, but the choice is yours.

Enjoy 🙂

 

 

 

 

Mint Pesto Marrow (Zucchini, Courgette) Spaghetti with Herb Roasted Chickpeas and Feta

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I totally love this meal.  I don’t even bother to have it hot, it is so good cold.  I usually make extra and then have it the next day for lunch.  I am confused whether that is genius or just downright lazy…whatever, it works for me.  Just one thing with this, is the roasted herb chickpeas must be crunchy.  I don’t know what it is with me, but I just love ‘the crunch’.

I seem to be making loads of mint pesto these days, the mint in my garden is going all kinds of crazy, thanks to the excessive rains we are having.  But it is all good.

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Mint Pesto Marrow (Zucchini/Courgette) Spaghetti with Herb Roasted Chickpeas and Feta

Preparation and total time: 20 minutes

Serves 3-4

Ingredients:

3 large marrows (zucchini/courgette) spiralized. (This is what I used but definitely will depend on the size of your marrows (zucchini/courgettes), so spiralize until you have enough for each serving)

roasted herb chickpeas (the amount totally depends on you, I love these, so I feel zero guilt and load them on my meal)

crumbled feta cheese

For the mint pesto

1 cup fresh mint leaves, packed

handful of fresh parsley leaves

2 handfuls of macadamia nuts, crushed

2 cloves of garlic

1 onion (medium-sized) chopped finely

zest of 1 lemon

juice of 1/2 lemon

2 Tablespoons of olive oil

Instructions:

For the Roasted Chickpeas:

Once chickpeas are cooked and drained, place the chickpeas on a baking tray. Sprinkle with a salt and pepper and a drizzling of olive oil.  I did mine for about 45 minutes on 180 degrees celsius. Whilst the chickpeas are in the oven, keep checking on them and give them a good toss and stir around, so they roast evenly.  Also, sneak in a taste periodically to check for the crispness you want.  Once they are done, remove the baking tray from the oven and generously add some dried origanum or any other herbs you prefer.

For the Pesto:  

Put all the pesto ingredients in a food processor or good blender and blend until it reaches the consistency that you like.

Add the pesto to the spiralized marrows (zucchini/courgette) and top with the roasted herb chickpeas and feta.

Enjoy 🙂

NB*  I like this meal cold, and personally feel that the warmed version sort of loses the actual taste, but if you want you can warm it up by adding it to a pan and heating up and then take off the heat, and lastly add the chickpeas and feta.

Also, if you have extra pesto left over, place it in a sealed jar and keep in the refrigerator. This will keep for a few days.

 

 

 

Baby Marrow (Zucchini, Courgette) Patties

 

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Baby Marrow, Zucchini or Courgette, whatever you call them, just know that these are the bomb ! Personally, I find them super versatile, whether cooked or raw, they are delicious but not only that, they are nutritious.  I found some yellow ones alongside the green ones in the shop the other day…you have no idea how excited I was….

Anyway, back to the important stuff……

I definitely seem to be on a Baby Marrow (Zucchini, Courgette) kick right now. It is although I am obsessed with them.  Is that bad?  I cannot tell you how many times I have made these patties, and I just do not tire from them. Okay, lets not talk about my obsession….Lets talk about how amazingly good these babies are…. And, they can easily be made even healthier by using Gluten – Free flour and Gluten – Free breadcrumbs !!!  Yay !!!

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These are super easy to do.  The most time-consuming part is preparing the Baby Marrows (Zucchini, Courgettes), but really it is not that bad, and so totally worth it. Haha a slight contradiction there…but you know what I mean! 

Also, these little bundles of deliciousness can be either lightly fried, or my preferred way is to bake them.  But, seriously, both ways are delicious ……

These babies… and a basic salad, and I am sorted 🙂 .

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Baby Marrow (Zucchini, Courgette) Patties

Preparation time:  20 minutes (excluding time for salt to do its magic and help extract water)

Cooking time:  approximately 1 hour

Total time:  1 hour 20 minutes

Makes 20

Ingredients:

1 kilogram grated Organic Baby Marrows (Zucchini, Courgettes) medium-sized

1/2 diced large onion

2 – 3 discs feta cheese, crumbled

1 cup grated cheddar cheese

Dried Origanum to taste

Dried Thyme to taste

Salt and Pepper to taste

4 heaped tablespoons flour *

2 cups bread crumbs *

2 free-range jumbo eggs

lemon wedges to serve and a green salad with avocado if possible

Instructions:

Firstly, grate the Baby Marrows (Zucchini, Courgettes), and place in a bowl with a good dose of salt and place in the refrigerator for an hour.  This helps release the water content within the Baby Marrows (Zucchini, Courgettes). Then pour any water off, and place the grated Baby Marrows (Zucchini, Courgettes) in the middle of a dish cloth/towel and basically bring the corners of the drying cloth together and twist, and squeeze.  Do this a few times. Remember the more water left in, the more soggy your patties will be.  This part is a bit time-consuming but it is necessary.

Then, add Baby Marrows (Zucchini, Courgettes) and all the other ingredients into a large bowl.

Stir with a metal tablespoon and combine.

Taste, and add more herbs and seasoning if necessary. (Don’t be afraid to taste, all the best chef’s taste ! )

With your hands and a metal tablespoon, make fair-sized balls and place on a lightly greased baking tray.  Flatten slightly.

To bake:  Preheat oven at 180 degrees Celsius/350 degrees Fahrenheit. Bake approximately 30 minutes either side.

or….fry with a little oil on top of the stove.

Enjoy 🙂

  •  You can use a Gluten – Free flour for these.  It works equally as well
  •  Gluten – Free breadcrumbs work brilliantly as well

 

 

Baby Marrow (Zucchini, Courgette) Pizza Base with Roasted Miso Chickpeas and Cheesy Cherry Tomato Topping

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So, what is not to love?  Remember when the Baby Marrow Pizza Base was all the craze.  I think the whole veggie base thing started with the cauliflower pizza base…low calories and such like, then the baby marrow one came in for the play…yet another success, and then….. it all kind of fizzled out !  Where did the fancy healthy veggie pizza bases go ??? Well, fizzled out or not, for me they are the ultimate best !!!  So, they can be a little work, but really…lets not split hairs over a little bit of an arm workout….and it is healthy !

So, the squeezing out of the water content is crucial, otherwise ….. 😦 soggy pizza … and that is not cool !  Otherwise you are good to go !

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Baby Marrow (Zucchini, Courgette) Pizza Base with Roasted Miso Chickpeas and Cheesy, Cherry Tomato Topping

Preparation time:  25 minutes (excluding draining of water content)

Cooking time:  1 hour

Total time:  1 hour and 25 minutes

Ingredients:

1 kilogram baby marrow (zucchini, courgette), grated

1 jumbo sized free-range egg

1/2  medium onion, finely chopped

1/2 cup grated mozzarella cheese

1/2 cup all-purpose flour or gluten-free flour*

salt and pepper

extra salt for grated baby marrows (zucchini, courgettes) to help release the water content from veggie

origanum and thyme (fresh or dried)

Instructions:

Once the baby marrow (zucchini, courgettes) have been grated (this takes about 10 minutes) sprinkle liberally with some fine salt, add to a colander which fits into a bowl with sufficient space underneath for the water to drip into and place in the refrigerator. This can even be done overnight or let it sit for minimum 45 minutes.  Once time is up, remove the colander from the bowl and tip the grated baby marrow (zucchini, courgettes) into the middle of a dish towel/cloth.  Bring the corners and sides up from the cloth and twist, so that the baby marrow (zucchini, courgettes) form a ball. Twist and squeeze over the kitchen sink.  Continue to do this, squeezing every last drop of water out from the baby marrow (zucchini, baby courgette).

I managed to squeeze out 425 millilitres of water content from mine, so you can see a fair amount of water is trapped within the veggie!

Once done, add the grated baby marrow (zucchini, courgettes) to a large bowl.

Then add the balance of the ingredients, and stir well so all the ingredients are combined well.

Season well to taste.

Add the mixture to a baking tray greased and lined with baking paper (I use Spray ‘n Cook) on the baking paper as well or use a silicone sheet.

Top the baking paper with the base mixture and flatten with your hands until you reach the thickness you want for your base.

Place baking tray into your preheated oven at 210 degrees Celsius (fan oven) for 15 minutes /220 degrees Celsius for 10 minutes. Then, reduce the oven temperature by 10 degrees and cook for a further 15 minutes.  Once the one side is done, (and it must not be soft, but firm) take out the oven, and carefully flip over.  This is delicate.  I use a board to assist the actual turning over and then back onto the baking sheet. Please don’t try to turn with utensils, trust me the base will just break.  Once turned over, cook for about 15 minutes on the other side. Cook until you are happy.  I like a firm and crisp base, so depending on your oven times may differ slightly.

Remove from the oven and put the topping on.

Topping:

Pasta Sauce

a combination of mozzarella and feta cheese

cherry tomatoes

roasted miso seasoned chickpeas*

baby spinach

Place in the oven again till the cherry tomatoes pop and the cheese melts to your liking. Remove, and add loads of fresh basil leaves.

Enjoy 🙂

  • If using Gluten-Free flour, you may need a more flour than mentioned.
  • For Miso Roasted Chickpeas:  Roast in oven at 180 degrees Celsius for 20 minutes (or until crisp) with salt, pepper and miso seasoning