Banana Bread (Chickpea Flour)

Yield: 1 loaf

2-3 very ripe bananas, mashed

1/4 cup maple syrup (or honey)

2 eggs

1/3 cup coconut oil, melted

1 tsp vanilla extract

1 tsp apple cider vinegar

1 1/2 cup chickpea flour

optional: 1/2 cup shredded coconut

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

1/3 cup chocolate chips

optional: 1/3 cup walnuts, chopped

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large bowl, combine bananas, maple syrup, eggs, coconut oil, vanilla extract, and apple cider vinegar. Mix until well combined and creamy.

3. In a separate bowl, whisk together chickpea flour, shredded coconut (if using), baking soda, cinnamon and salt.

4. Add dry ingredients to wet ingredients and mix until just combined.

5. Fold chocolate chips and walnuts (if using) into the batter.

6. Pour batter into the prepared pan and bake for 45 to 55 minutes or until a tester comes out clean. Allow the cake to cool completely.

https://www.ambitiouskitchen.com/chickpea-flour-banana-bread-gluten-free/

Green Lentil, Yam, Mushroom, and Green Bean Curry

Yield: 4-6 servings

1 cup green lentils
1 tbsp coconut oil
1 tbsp cumin seeds
1 onion, finely chopped
3 cloves garlic, minced
1 knob ginger, grated
1 tsp garam masala
1 tsp turmeric
1/2 tsp ground fenugreek
1/2 tsp cayenne
salt and pepper
2 yams, peeled, cut into 1-inch pieces
2 tbsp chickpea flour
2 cups water
2 cups mushroom broth
1 cup whipping cream
8 crimini mushrooms, quartered
1 cup green beans, cut into 1-inch pieces
1/2 cup asparagus, cut into 1-inch pieces

1. In a medium pot, bring lentils to a boil in 4 cups of water. Reduce heat and simmer for 15 to 20 minutes, or until lentils are just tender. Drain, rinse in cold water to stop cooking process, and set aside.
2. Meanwhile, in a large pot, heat coconut oil over medium heat. Add cumin seeds and allow to sizzle for 10 to 15 seconds.
3. Add onions and saute until translucent, about 5 minutes.
4. Add the garlic, ginger, and spices. Saute for 1 minute.
5. Add the yams and cook, stirring, for 3 minutes. This is to coat the yams in oil and prevent them from becoming too mushy in the curry.
6. In a medium bowl, combine the chickpea flour and water. Whisk well. Add this mixture to the pot along with the mushroom broth and bring to a boil. Reduce heat to medium and simmer for 10 to 15 minutes. Yams should be nearly soft but still slightly undercooked.
7. Add cream, mushrooms, green beans, and asparagus. Continue to cook for 5 to 10 minutes until all vegetables are just cooked.
8. Add cooked lentils to the pot and stir to combine.


Vij's Indian