Aram, our recent house guest, is on a gluten-free diet.
While he and his wife Tricia were here, Aram and I experimented making a
gluten-free crust for lahmajoun and gluten free simit. (Coming soon in a
brand of chickpea flour with the idea of making the gluten-free cookie recipe on the back of
the product’s bag and sharing the recipe with Aram.
- Melt butter over low heat.
- Combine powdered sugar and
cardamom in a large bowl. Mix melted butter into the sugar-spice mixture until
- Add chickpea flour, stirring constantly, to produce dough.
Knead well for 10 minutes. Cover and set aside for 2 hours; do not refrigerate.
- Preheat oven to 300°F. Roll dough to ¼ inch thickness on a
large plate. Cut out cookies with tiny cookie cutters.
- Place the cookies 1-inch apart on a greased baking sheet.
Bake for 10-15 minutes or until slightly golden.
- Remove from oven, cool and carefully put on a serving plate.
crumbled into a heap!
|Crumbled chickpea dough|
suggested in step #4.
mixing bowl. Put about 1+ Tbsp. water and 2 Tbsp. of well-stirred tahini into
the dry, crumbly mass. I gently mixed it together with my hands, making sure
all was combined. The consistency was similar to a thick brownie batter.
the pan. I used the back of a fork to create a pattern on the surface and added
a few pistachio nuts as a garnish.
|Chickpea ‘pie’ – before baking|
The dessert baked for about 25 minutes at
|Baked Chickpea-Cardamom-Tahini ‘Pie’|
The dessert had to cool completely before serving. Note: The longer it sat,
the easier it was to slice and serve.
How did it taste? If you’ve ever eaten candy-coated chick
peas, that should give you an idea. It was sweet, without being too sweet, with
a hint of cardamom and tahini.
It was actually pretty good, especially with a cup of coffee!