FRIED ‘EGG’

 

INGREDIENTS:

120g CHICKPEA FLOUR

200ml ALMOND MILK

1 TSP BAKING SODA

1 TSP APPLE CIDER VINEGAR

2 TSP NUTRITIONAL YEAST

1/4 TSP TURMERIC

1/4 TSP GARLIC POWDER

1/4 TSP ONION POWDER

1 TSP BLACK SALT (THIS IS A VERY IMPORTANT INGREDIENT AS IT PROVIDES THE SULPHURIC TASTE THAT MAKES TO SIMILAR TO EGG)

1/2 TSP WHITE PEPPER

1/2 TSP SEA SALT

METHOD:

  1. COMBINE CHICKPEA FLOUR AND ALL THE OTHER DRY INGREDIENTS (EXCEPT BAKING SODA) IN A BOWL
  2. IN A SEPARATE BOWL, COMBINE BAKING SODA AND APPLE CIDER VINEGAR UNTIL FROTHING. THEN ADD TO THE DRY INGREDIENTS.
  3. ADD THE ALMOND MILK AND STIR UNTIL A WELL COMBINED BATTER.
  4. LET IT SIT FOR 5 MINUTES, IT WILL THICKEN.
  5. HEAT A NON-STICK FRYING PAN ON HIGH AND PLACE AN EGG RING IN THE PAN.
  6. SCOOP THE BATTER IN TO THE EGG RING AND FRY FOR 1 MINUTE. FLIP THE EGG RING AND FRY THE OTHER SIDE FOR ANOTHER MINUTE.
  7. ENJOY!RECOMMENDED SERVING SUGGESTIONS:
    – SERVE ON ENGLISH MUFFINS WITH SAUTEED SPINACH AND A CONDIMENT OF YOUR CHOICE
    – DON’T USE AN EGG RING AND FRY LIKE A PANCAKE TO CREATE AN OMELETTE, FILL WITH SAUTEED VEGGIES.
    – POUR THE BATTER IN TO THE PAN AND KEEP TOSSING THE MIXTURE TO SCRAMBLE IT, SERVE ON TOAST OR ADD TO A WRAP OR BREAKFAST BURRITO.
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