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Sprouted Chickpea Flatbread

Sprouted Chickpea Flatbread

A wonderful crispy, flavourful flatbread, perfect as an appetizer or meal!
30 minutes
1 Flatbread
Best enjoyed by candlelight.

This sprouted chickpea flatbread is simple, quick, delicious and ready for all your favourite toppings! The base is made with earthy, nutty, cheesy, and naturally gluten-free sprouted chickpea flour. We paired it with garlic and herbs for a super flavourful crust. It’s crispy on the bottom and edges, and slightly soft in the center, but still sturdy enough to pick up. Sprouted chickpea flour is high in protein, fibre and iron, so it also packs a great nutritional punch. Sprouting chickpeas improves their taste and texture, and aids in digestibility and bioavailability. This sprouted chickpea flatbread would make a wonderful appetizer, lunch or pair with a salad for dinner. We chose red and green toppings for a bit of extra festive flair!

ingredient tips & substitutions

  • Garlic and Italian Seasoning – We love this garlic and herb combo with the sprouted chickpea flour, but feel free to swap these out for 1 tsp of your favourite spices or seasonings. 
  • Olive Oil –  Any neutral oil will also work. 
  • Toppings – We opted for a pesto base with spinach, tomato, red onions and parmesan and asiago cheeses, but any of your favourite toppings will work here. Try caramelized onions, roasted red peppers, sun dried tomatoes, goat cheese, sausage, pepperoni, chicken, you name it! 

recipe notes

  • Allowing the dough to rest for 10 minutes at room temperature allows the sprouted chickpea flour to absorb some moisture and makes it easier to roll.
  • If you don’t have a rolling pin, a large drinking glass or round jar (or even an empty wine bottle) can work too.
  • Rolling from the center outward in every direction will help keep the dough an even thickness. 
  • As you roll the dough, push the cracks firmly back together or they will crack further as it bakes. A few cracks right at the edges are okay for a rustic look, but they should be less than an inch. 
  • Allowing the flatbread to rest for at least 5 minutes before cutting allows the crust to firm up a bit more. If you cut it too soon the crust may crack. 

Sprouted Chickpea Flatbread

A wonderful crispy, flavourful flatbread, perfect as an appetizer or meal!
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 1 Flatbread

What You'll Need:

  • 1 cup Second Spring Sprouted Chickpea Flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp italian seasoning
  • 1 tbsp olive oil
  • tbsp water

How To Make It:

  • In a large bowl, combine sprouted chickpea flour, baking soda, salt and spices.
  • Drizzle olive oil and water overtop of the flour. Mix with a fork until a crumbly dough forms. With your hands, bring the dough together into a ball and knead for a minute or two. The dough should be soft and pliable, similar to play dough. Allow the dough to rest for 10 minutes at room temperature.
  • In the meantime, preheat the oven to 375°F. You can also begin to chop/prepare your desired toppings.
  • Place the dough on a piece of parchment paper and roll into a rustic oval or rectangular shape about 12" long and and 9" wide. Press any cracks back together with your fingers as you roll.
  • Pre-bake the flatbread for 5 minutes, then remove from the oven and add your desired toppings. Bake for an additional 10 minutes, until the edges are golden and the toppings are cooked. Allow to cool 5 minutes before slicing and serving.
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Simple Sprouted Chickpea Crackers

Simple Sprouted Chickpea Crackers

Earthy, crunchy and oh-so-snackable.
30 minutes
About 50 crackers
Perfect for snacking at any time of day.

Chickpea lovers rejoice! Sprouted chickpea crackers are quick and easy to make, and will satisfy all your snacking needs! They have the distinct earthy, nutty flavour of sprouted chickpea flour, paired with sesame and a hint of garlic. They’re a wonderful crispy texture, just as a cracker should be. Sprouted chickpea flour is high in protein, fibre and iron, so these crackers also pack a great nutritional punch. Sprouting chickpeas improves their taste and texture, and aids in digestibility and bioavailability. Eat these crackers on their own, dip ’em, top them with cheese, add them to your favourite charcuterie board or if you really can’t get enough sprouted chickpeas, pair them with our recipe for sprouted chickpea hummus!

Recipe notes

  •  Roll as thinly as possible. I really mean it. This is what makes the crackers crispy, nobody wants limp crackers! Roll from the center outwards in every direction into a rough rectangle. The dough should take up a full 10×15″ baking tray. You should be able to hold the dough up to light and see the light through it (doing this also helps to pick out any spots that might be thicker than others). 
  • Don’t have a rolling pin? Try a large drinking glass or round jar, although it may be more difficult to roll it evenly.
  • Why two pieces of parchment paper? The dough is quite sticky and the piece on top helps it from sticking to the rolling pin. 
  • If you roll the dough larger then the edges of your baking tray, you can trim the edges and either discard, work the dough back into another edge or start a second tray. 
  • The crackers on the edges of the tray will brown more quickly. After baking 10 minutes, check every 1-2 minutes and remove any crackers that are browned. 

Ingredient tips and substitutions

This recipe is very versatile. You can substitute any kind of oil and try with different combinations of spices (we find the garlic powder really compliments the chickpea flour). If you don’t have any, you can leave the sesame seeds out, although they add a really lovely flavour and texture to this recipe. These would also be delicious with black sesame seeds or even flax seeds. The recipe is already naturally gluten-free, vegetarian and vegan. 

Simple Sprouted Chickpea Crackers

Earthy, crunchy and oh-so-snackable.
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 50 Crackers

What You'll Need:

  • 1 cup Second Spring Sprouted Chickpea Flour
  • ½ tsp baking powder
  • ¾ tsp salt
  • ½ tsp garlic powder
  • 1 tbsp sesame seeds
  • 2 tbsp olive oil
  • ¼ cup + 1 tsp warm water

How To Make It:

  • Preheat oven to 400°F.
  • In a bowl, combine chickpea flour, baking powder, salt, garlic and sesame seeds.
  • Add olive oil and combine until the mixture looks like sand.
  • Add warm water. Mix and knead with your hands until the dough comes together into a ball (it will be quite sticky.
  • Place the dough between two pieces of parchment paper and using a rolling pin, roll as thinly and evenly as possible. The thinner you roll, the crispier your crackers will be (see notes above). Don't worry if the edges are uneven, it will give your crackers some character.
  • Cut the crackers into squares, a pizza cutter works best but you can also use a sharp knife. Carefully transfer the parchment to a baking tray.
  • Bake for 10-16 minutes, until crispy and golden. Check at the 10 minute mark and remove any crackers that are very browned, repeat this every two minutes or so until all crackers are nicely browned.

Have you made this recipe? Tag @secondspringfoods on Instagram!

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Sprouted Falafel

Sprouted Falafel

Sprouted Falafel

Easy falafel made with sprouted chickpea flour and traditional spices.
15 minutes
10 Servings
Serve with tahini and warm pita bread.
Sprouted Falafel

Who knew so much flavour could fit in one tiny ball? This recipe makes falafel super simple, no soaking and grinding chickpeas required. Instead, sprouted chickpea flour makes the base of the dough and they’re pan fried (as opposed to the traditional method of deep frying). Our sprouted chickpea flour is made simply by sprouting, drying and finely milling whole chickpeas; sprouting really brings out their natural earthy flavour.

You can eat these on their own as an appetizer or snack, put them on top of green salads or add it to a pita/wrap with some hummus, tzatziki and fresh or roasted vegetables.

You can make this recipe without a food processor, you simply have to chop the onions, garlic and parsley VERY finely. The food processor does give you the best texture and distributes the flavours more evenly in every bite (instead of getting a chunk of onion or garlic in one bite). 

Sprouted Falafel

Easy falafel made with sprouted chickpea flour and traditional spices.
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 10

What You'll Need:

  • 1 cup Second Spring Organic Sprouted Chickpea Flour
  • ¼ cup roughly chopped onion (about ½ cooking onion)
  • 2 cloves garlic
  • ½ tsp salt
  • ¼ tsp baking soda
  • 2 heaping tbsp fresh parsley
  • 1 tsp cumin
  • ½ tsp coriander
  • ¼ tsp black pepper
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1 tbsp tahini

How To Make It:

  • Add all ingredients to a food processor and pulse until fully combined, the mixture should resemble wet sand.
  • Take rounded tablespoons of the mixture and with your hands, form tight balls and flatten slightly.
  • Add 2 tbsp of oil to a frying pan on medium heat. Once fully pre-heated, add the falafel balls so they are sitting directly in the oil and cook until crispy, about 1-2 minutes each side.

Have you made this recipe? Tag @secondspringfoods on Instagram!

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