If you’ve been reading P&H for a while, you’ll know that I have a thing for chickpeas. I love them in hummus and on salad, roasted for crispy snacking and on pizza, and yes—even in dessert. Not surprisingly, chickpea flour is also a favorite of mine for gluten-free baking because it’s easy to work with and packs a hefty dose of protein too. Just don’t taste the batter before you bake it (yuck!).
Of course, I was so pumped to hear that Lindsey of Dolly and Oatmeal created a cookbook devoted entirely to chickpea flour: Chickpea Flour Does It All. Just like her blog, this is one very gorgeous cookbook that’s packed full of gluten-free, dairy-free, and vegetarian recipes for every season. The ingredients are wholesome, prep times are manageable, and if like me you’ve really only ever used chickpea flour for baking, this book is sure to expand your repertoire. Added bonus: Lindsey’s food styling is perfection.
I think you’re going to love her healthy (vegan + gluten-free!) take on Alfredo.
Vegan Alfredo with Watercress and Chives
Cook Time: 20 mins
This Vegan Alfredo recipe is gluten-free and healthy, but with a gooey, cheesy sauce that'll take you right back to your childhood.
Copyright © 2016 Lindsey S. Love for Chickpea Flour Does It All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season.