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
separate post.)
After Aram and Tricia left for home, I purchased the Sadaf
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.
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.
The company’s recipe is as follows:
Chickpea Cookies
Yield: 36 pieces
Ingredients:
1 cup unsalted butter
1 ½ cups powdered sugar
2 tsp. ground cardamom
3 ½ cups sifted fine chick-pea flour
Directions:
- Melt butter over low heat.
- Combine powdered sugar and
cardamom in a large bowl. Mix melted butter into the sugar-spice mixture until
creamy.
- Add chickpea flour, stirring constantly, to produce dough.
Chickpea 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.
I followed the recipe to a “T” through step #3. Once the two hours were up, I tried to lift the ball of dough out of the bowl, but it
crumbled into a heap!
crumbled into a heap!
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| Crumbled chickpea dough |
There was NO way I would be able to roll the dough as
suggested in step #4.
suggested in step #4.
What to do? I scooped up the crumbles and put them into a
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.
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.
Using an 8-inch glass pie pan which I lightly greased, I pressed the mixture into
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.
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.
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| Chickpea ‘pie’ – before baking |
The dessert baked for about 25 minutes at
350°F.
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| 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.
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| Candy-coated chickpeas |
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!
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