Take advantage of this holiday season to show off smart foods made with chickpea flour, also known as gram flour or besan flour.
Chickpea flour has a strong, nutty flavour, dense consistency and is high in protein, iron and phosphorous. For food sensitives like me, it may be a little hard to digest so moderation is important.
What I like about these three recipes are the clean ingredients and simple preparation steps. Don’t we at least need that in our chaotic lives? Read more
My gluten-free amaranth chapatis fell apart easily when I tried to roll out the dough and ended up in small higgeldy piggeldy shapes – nothing like the traditional round roti you would expect.
But they were deliciously crispy with a nutty taste. Even more so with a light spread of ghee or coconut oil as soon as they came off the tawa (clay pan).
Yet it seems that amaranth has not received much attention in the food world, particularly compared to quinoa. I think that needs to change. Read more
Could it be possible that peanut allergies, like gluten sensitivities, are more common in certain parts of the world than in others?
For example, a nutritionist claimed that people who can’t tolerate gluten in North America are able to digest it more easily when they travel outside, because North American food standards are among the lowest in the world.
Kenya may be another case in point. Kenyans adore their locally-grown peanuts and highly processed peanut butters. Related allergies appear to be under the radar and so are healthier alternatives made from almond or cashew nuts. Read more