Chickpea flour Protein rich and gluten free

Chickpea flour can partially or fully replace ordinary wheat flour in some baking and pastry applications, but it has different characteristics that require adjustments to recipes.

Best Applications:

1. Savory Baking:

   • Works well in recipes like flatbreads, crackers, or savory pancakes (e.g., socca or farinata).

2. Partial Substitution:

   • Can replace 25-50% of wheat flour in muffins, breads, and cookies to boost nutrition while maintaining structure and flavor balance.

3. Gluten-Free Blends:

   • Combines well with other gluten-free flours (e.g., rice flour, almond flour) to mimic the functionality of wheat flour.

4. Thickening Agent:

   • Useful for batters, such as fritters or tempura, due to its binding and thickening properties.

Christmas-themed Chickpea Flour Gingerbread Cake recipe

This cake is designed to serve 8-10 people, depending on portion sizes.

This festive cake is moist, flavorful, and naturally gluten-free, making it a unique addition to your holiday celebrations.

Ingredients:

• Dry Ingredients:

  • 2 cups chickpea flour (sifted)

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • Pinch of salt

• Wet Ingredients:

  • ½ cup molasses (unsulfured)

  • ½ cup brown sugar (or coconut sugar)

  • ⅓ cup melted coconut oil (or vegetable oil)

  • ½ cup plain yogurt (or a dairy-free alternative)

  • 2 large eggs (or flaxseed substitute: 2 tablespoons flaxseed meal + 5 tablespoons water)

  • 1 teaspoon vanilla extract

• Liquid:

  • ½ cup hot water or unsweetened almond milk

Optional Toppings:

• Powdered sugar for dusting

• Cream cheese frosting

• Crystallized ginger pieces for garnish

Instructions:

1. Preheat and Prepare:

   • Preheat your oven to 350°F (175°C).

   • Grease an 8-inch round cake pan and line the bottom with parchment paper.

2. Mix Dry Ingredients:

   • In a large bowl, whisk together chickpea flour, baking powder, baking soda, spices, and salt.

3. Combine Wet Ingredients:

   • In a separate bowl, mix molasses, brown sugar, melted coconut oil, yogurt, eggs, and vanilla extract until smooth.

4. Incorporate and Add Liquid:

   • Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

   • Slowly stir in the hot water or almond milk to create a smooth batter.

5. Bake:

   • Pour the batter into the prepared pan and smooth the top.

   • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool and Decorate:

   • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

   • Dust with powdered sugar or frost with cream cheese frosting, and garnish with crystallized ginger if desired.

Serving Suggestions:

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a luxurious treat.

• Pair with hot cocoa or spiced mulled wine for the perfect Christmas dessert experience.

The recipe calls for 2 cups of chickpea flour - In terms of weight:1 cup of chickpea flour weighs approximately 120 grams - Thus, 2 cups of chickpea flour = 240 grams.

Since 100 grams of chickpea flour contains approximately 22 grams of protein, the cake with 240 grams of chickpea flour will provide:

So, the total protein content from the chickpea flour alone is approximately 52.8 grams. If you consider the additional protein from eggs or other ingredients (like yogurt), the total protein content of the cake will be even higher.