Tip of the Week: Using Chickpea Flour
Despite the fact that it's Easter long weekend, this week means papers, papers, papers for me to write so instead of posting a recipe I wanted to give you a quick baking tip that I have found more and more vegans have been adopting recently: using chickpea flour! Lately, I’ve been substituting about ¼ (or more, I've done up to half) of any flour in my cookie recipes with chickpea flour and it always ends up tasting amazing. It gives cookies a much richer, nuttier taster, and a warmer darker color. Because I tend to only use flours like whole wheat, spelt, etc. I find that you can substitute it one for one no problem. Since I’m straying furthe r and further away from really sweet desserts, I find that by providing a richer taste, chickpea flour makes baking less cloyingly sweet. I haven’t tried it on anything other than cookies at the moment though (like cakes, muffins, etc.) so if you have insight into that let me know! On the nutrition side, using chickpea flour is ...