Chickpea flour flat bread

 On a recent shopping trip, I needed to pick up more chickpea or garbanzo bean flour as I'd used the last of what I had in the house to make buffalo cauliflower. The original recipe for this flat bread was on the back of the garbanzo bean flour bag. 

Known by several different names in Europe, Northern Africa and South America, including Socca and Farinata, this is a savory, quick and versatile recipe whose batter can be used to make crackers or pizza dough as well as a bread. It is also dairy, gluten, corn, soy and yeast free. 

Chickpea flour flat bread (makes one 10-inch flatbread) 

1 cup chickpea or garbanzo bean flour 

¼ teaspoon black pepper 

¼ teaspoon garlic powder (optional) 

1 cup warm water 

1 tablespoon olive or canola oil 

1 teaspoon italian seasoning or other fresh or dried herbs (optional) 

Non-stick cooking spray 

In a medium-size bowl, mix the garbanzo bean flour, pepper and garlic powder. Whisk the water and oil into the flour mixture until completely combined. Add italian seasoning or other herbs and lightly whisk until combined. Set aside. 

Place oven rack on middle rung. Preheat oven to 450 degrees farenheit. Place 10-inch or larger oven safe skillet in oven for 5 minutes as oven preheats. 

Remove skillet from oven and liberally spray with non-stick cooking spray. Pour batter into center of heated pan. Bake in oven for 10-15 minutes or until set and golden brown. 

If making bread, use a wide spatula to remove bread from pan. Cool 1 minute and serve. 

If making pizza, top flatbread with your favorite pizza toppings and return to oven for an additional 5 to 15 minutes watching carefully to ensure toppings don't burn. Remove from pan using a wide spatula. 

Cool 1 minute and serve. Serve and store any leftover bread in airtight container in refrigerator for up to 1 week.

Chickpea flour flatbread cooling before serving

Oatmeal Raisin Cookies (makes about 18 – 24 cookies)

This is a quick drop cookie recipe which is a variation of a Cowboy Cookie (a basic oatmeal chocolate chip cookie in this case) recipe which appeared in the September 16, 1992 edition of the Boston Globe. The smaller you make the cookies, the higher the yield. 

Oatmeal raisin cookies 

¼ cup (1 stick) butter or margarine 

½ cup white sugar 

½ cup brown sugar 

1 egg 

1/2 teaspoon vanilla extract  

1 ½ cups quick cook oats 

1 cup all-purpose flour 

1/4 teaspoon baking soda 

¼ teaspoon baking powder 

1 cup raisins 

1) Place oven rack on middle rung and pre-heat oven to 350 degrees farneheit. 

2) In a large mixing bowl cream butter, sugars. If using electric mixer, cream for 1 minute. 

3) Beat in egg, and vanilla extract. 

4) Stir in oats, flour, baking soda and baking powder.  

5) Drop dough by rounded tablespoons onto non-stick cookie sheet about 2 inches apart. Bake in oven for 10 – 15 minutes or until lightly golden. Remove from own and cool cookies on wire rack. 

6) Repeat step 5 as many times as needed. Serve or store cooled cookies in airtight container.