I don’t like fish. Prawns, lobster and salt & pepper squid from the Junction Hotel are my limits. But fish, NOPE! The joke at work is that while I’m out of the office, everyone has canned tuna or salmon and leaves the cans in my office. Gross!
But, there are certain foods that certain people just cannot stand. My Administration Coordinator is one such person as she doesn’t like peanut butter. First of all, if you don’t like peanut butter,
what is wrong with you?, you should probably come back in 3 weeks because said office hero is on leave so we are having a peanut butter party!
Every week I make something for my work team who are generally more than happy to be crash test dummies for recipes. Wanting to use peanut butter and my new Magimix food processor, I kept thinking about a savoury snack after making several sweets that were promptly devoured. I wasn’t sure if the team would protest without sweets, but after settling on a concept, I thought they would probably forgive me.
One of my current fixations is chickpeas and I was looking for a way to shake up traditional hummus. It is such a great snack for the mid afternoon slump which is gluten free and packed with protein. But, I can’t tolerate garlic. It’s such a shame as I do love it, but it hates me. The peanut butter was right next to the chickpeas in the pantry (it was a sign) as was the applesauce. Most of my adapted recipes use applesauce instead of any oils. It is a healthier option but, honestly, I just don’t care for oil. The Magimix from Kitchenware Direct made short work of those chickpeas and a creamy delicious afternoon snack was born. I truly love this appliance ♥
But, it’s really not polite to eat a bowl of hummus with a spoon and plain crackers just weren’t going to cut the hummus, so to speak. To encourage me to show some restraint and decorum, a very quick gluten free flatbread was on the menu.
Gluten Free Flat Bread with Healthy Peanut Butter Hummus
1 x 400g can chickpeas
300 ml applesauce
3 Tbls smooth peanut butter
1 & ½ Tbls lemon juice
1 tsp sea salt
1 tsp ground Cumin
2 & ½ Tbls low fat yogurt
1 Tbls chopped peanuts
½ tsp Paprika (optional)
½ glove garlic (optional)
Drain and rinse the chickpeas and place in the food processor with the applesauce, peanut butter, lemon juice salt, and cumin (include the garlic here if you choose to use it). Process until a course puree is evident.
Serve with a sprinkling of chopped nuts.
300 g gluten free all purpose flour
100 g potato flour
250 ml warm water
1 x 7 g packet of yeast
5 g sea salt
2 tsp sesame seeds or seeds of your choice
Combine the yeast with the warm water in a large bowl, stir, cover with a tea towel and leave for 15 minutes. Sift in the flours to the yeast mixture. Add the salt and seeds and mix to combine. Using your hands, knead all ingredients until complete combined.
Heat a griddle pan on medium heat and spray with low fat cooking spray. Using your hands or a rolling pin, pat the flat breads into small circles and place on the griddle pan (these would be good on the bbq too I bet!). Cook until golden brown and then flip to cook other side. Serve warm with the hummus.
The flatbreads will keep in a container for a few days and can be rewarmed or toasted.
And even though this is not a sweet, you may have to restrain yourself from “checking” that any leftover hummus is still ok in the fridge. Spoons are optional for testing