Raw Valentine’s Fig and Banana Cheesecake
Bars and cookies, Cakes, Desserts, Paleo, Vegan
A lot of the time my inspiration for food comes from looking at what we have and making it become something else… this was one of those. After a batch…
If you’ve never met chickpea flour (garbanzo bean flour) you’re about to fall in love. I hope. If you’re vegan or don’t eat eggs then you are seriously in for a TREAT! Chickpeas just have magical properties and the flour needs to binding agent or egg to make a pancake/fritter/bread, while the water from cooking make some incredible creations. My first trimester I basically drank Chipotle Vegan Fabanaise (search for it HERE on Thrive Market and get 25% off your first order too – they have great organic sprouted garbanzo bean flour for a great price too – less than $5/lb which is insanely low!)
Anyway – fritters. They’re a great quick way to replace bread, have something fun to use up (or sneak in) veggies, and a fun way to shake up meals. I usually use these to go under an egg and some avocado, or I just toss a few on the side of a salad, or you can use them for a sandwich or a burger bun.
The amount of zucchini can be adjusted for a more bread like fritter or a more veggie heavy one depending on how you want to use it. Personally I like more veggies!
To make 4-6 fritters
2/3 chickpea flour
1 small clover garlic, crushed
2/3 C loosely packed shredded zucchini (large shred, not fine)
Pour the flour into a medium sized bowl and press out any large lumps with a fork. Slowly add the water in bit by bit, whisking it with a fork. As you whisk, work out any small lumps so you have a smooth paste. Continue to add all the water slowly.
Use the large shred size for the zucchini or it will lose too much water, then add it all into the garbanzo bean mixture with the garlic, and salt. Mix everything together well. Let it stand for about 10 minutes then heat a skillet to a medium high heat and brush it with some avocado oil (or coconut or ghee.)
Spoon 1/4 of the mixture into the hot skillet and press it out slightly with the back of the spoon till it’s about 1/2 inch thick. Cook them until you just see bubbles appearing though (about 30 seconds-1 minute.) Flip them over till they feel firm-ish when you press them with your finger then take them out of the pan and you’re done!
Top with mashed avocado, runny eggs, use as a sandwich, dunk in soup… or pop in the freezer as a little food prep solution!
NOTE: Increase or decrease the zucchini by a few tablespoons to make them more bready or less bready! This picture is with 2T LESS, I prefer them with the amount in the recipe, but you can add more too.
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