Wow Friday already! It’s been so busy lately, back in school for summer classes, spending time outdoors with friends and work, this week went by flying!
I’m so happy you liked the recipe for my GLUTEN/GRAIN/SUGAR free granola! I can’t wait to hear what you guys think when you try it, but I’m sure you’ll love it! I actually made it again yesterday with a client who is talking culinary nutrition classes with me and she LOVED IT! We made a few different breakfast ideas (many on the blog!) and it was a total success. YAY!
Today’s recipe is another fav of mine. A super simple “chickpea scramble” to give tofu scramble a break and also to change it up a little bit from the chickpea crepe/omelette.
This is a very easy recipe, takes about 10-15 minutes from start to finish and it is really good and perfect for any time of the week!
Gastrawnomica’s Chickpea Scramble – Easy Vegan Breakfast!
1/3 cup sifted chickpea flour
1 tsp turmeric powder
2 tbsp nutritional yeast
Sea salt and pepper to taste
Hemp or sesame seeds
Add in: freshly chopped cilantro, onions, tomatoes, spinach, mushrooms, green beans
Using a non-stick skillet (or 1 tsp coconut/sesame oil) heat to medium while you prepare the chickpea mixture.
On a small bowl mix together flour, turmeric, nutritional yeast, spices and add water until smooth and pancake batter consistency.
Spread batter on heated/oiled skillet and cook on medium heat, add vegetables of choice and cook just as tofu/egg scramble.
Serve with avocado, salsa or even beans. Such an easy, quick and healthy breakfast idea!
You can watch the step-by-step here: