Grammy Bread

When I have a cold I require eggy bread, with sweet chilli sauce or sirracha. I know, no class. I also can’t think up names, so grammy (gram flour) bread it is…
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Obviously, having a cold, I’m not going to be heading out to buy tofu, so this has to be store-cupboard only.

This serves one hungry cold feeding girl.

Ingredients
2 tablespoons gram flour
1 tablespoon cornflour
1/2 teaspoon black salt
1/ teaspoon turmeric
75ml (approx) soya milk
3 slices of bread- ideally some nice sourdough
2 tablespoons oil

Method
Sift 2 tablespoons of gram flour into a wide low bowl, add 1/2 teaspoon of black salt and 1/2 teaspoon of turmeric. Beat in the milk until smooth.

Cut three slices of bread and coat them on all sides with the mixture, leaving them to soak at least five minutes, or until you’re ready.

Now get your plates and cutlery ready, get the oil hot in a big pan.

Sprinkle the top of the bread with cornflour, then transfer into the hot pan with cornflour side down, then sprinkle the other side. I think it makes it crispy. A sieve would get a more even coating but we have a cold you know!

Fry the slices on both sides until crisp and golden brown, spotted with really dark brown in places.

Serve with enough chilli to get your nose running.

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Chickpea Galette

Notes – this was surprisingly good when cooked for a home-ed medieval day. I’ll take photos next time.

From a Medieval Recipe, veganised.

Ingredients
Serves 6, as part of tapas or similar, 4 with sides.
150 g dried chickpeas (370 g cooked)
1 onion, finely chopped
2 tablespoons nutritional yeast
4 tablespoons Veganic Pizza Cheese (optional, or use the one you like)
3 tablespoons gram flour
2 tablespoons olive oil
Salt and pepper to season

Method

Soak chickpeas at least 5 hours, boil 40 minutes in water and drain.

Preheat the oven to 180c.

Reserve a little cooking water.

Blend the chickpeas with the gram flour and nutritional yeast.

Sweat the onions in olive oil and add to the blender, blend again to obtain a paste that is neither thin nor too thick (if necessary, thin with a little water used to cook the chickpeas).

Put the puree on a well-oiled oven dish, it should be about 2 cm thick.

Bake for 40-45 minutes, keeping a close eye on it. There should be no telltale smell of uncooked gram flour. Serve lukewarm with salad, griddles courgettes or tapas.