Chickpea Tortilla Chips
My boyfriend came up with this delicious recipe for me last year, to help me with finding snacks that were suitable for my diet. He's since published it in my holistic living platform, SoulGraze
but I wanted to re-post it here because it's such a useful and simple recipe for women cutting out wheat and diary for their endo symptoms. I know that finding healthy and endo-friendly snacks can be one of the hardest changes to make, so I felt I should begin to cover this in my EndoAwareness Month series!
However, a word of warning: I still bloat from these, but I bloat from chickpeas when I haven't soaked and sprouted them, so I suspect it's because they're milled unsoaked which makes it harder for our stomachs to break down. I don't know if an activated chickpea flour exists, so I'm going to do my research and I'm also going to test out different flours! They're worth trying because some women have no problem with legumes and beans, so see how you get on!
You can make up a big batch of these ad then store them so you have snacks throughout the week and additionally, the flour is full of protein so they'll stabilise your blood sugar and help you feel fuller for longer.
Chickpea flour (gram flour) – 1 cup
Mix the chickpea flour with equal parts water and beat into a smooth and runny batter. Add a pinch of oregano and season. This batter is then ready to be used as any pancake batter; coat the bottom of a lightly oiled frying pan and cook over a medium heat until in becomes unstuck and golden brown. Flip and repeat on the other side. These pancakes can now be enjoyed as they are, stuffed with a filling of your choice, or left to cool for the chips.
Cut the pancakes into small triangles, lightly cover in oil, salt and rosemary and bake in the oven at 200 degrees until crisp and delicious.
Bag them up and this super quick snack can last for several days, not that it will!