I remember chancing upon Lindsey’s blog very clearly. It was wayyyyyy back when I had first started blogging about food (before that it was so much silly; please go look) and sometime prior to that, she was gifted her new blog on WordPress by her them fiance and now husband. I kept going back to her “about” page each time I wanted to comment on her posts (or reply to ones on mine), to double check if she was Lindsey with an “a” or an “e”. I remember a post about basil oil and almond flour (right?) Irish soda bread and generally being so charmed by her style even though it was visually different from the Dolly and Oatmeal you see today. I commented on her work and she wrote back. She had the exact same voice then and it’s one that has only gotten clearer with time. Those early days – what seems like not very long ago – laid the foundation for this work of artistic and technical beauty that lies in the pages of her new and first book “Chickpea Flour Does it All”.
I’ve always wanted to write a book. One of my cousins always says “You want to write a book? You should write a book.” It sounds so simple but it takes that kind of work you know will make you want to do a million other things except WRITE THAT BOOK. In the same vein, I know it’s something that’s worth putting everything aside to work towards and I’m so proud that she has come this far and was able to make all the sacrifices that have led to her making something that’s going to be treasured for years to come.
It’s amazing. I’m not just saying this because she sent me a copy. PS: First cookbook I’ve EVER received from the author with a note inside. I’m saying it because I know she has always and will always truly take the time to craft recipes you will enjoy making on the daily at home. This one is all about chickpea flour/what us Indians called besan or gram flour. A pantry staple in India, this flour is used in all my favourite savoury and sweet dishes. However, I’ve never ever seen it used in American/inspired food which is where this book makes a grand entrance. Divided into the four seasons, Lindsey has taken chickpea flour and used it in recipes she has grown up with or cooked in her own kitchen to cater to her current dietary needs. So there are waffles, LAYER CAKES, pizza, salads, bowls of hearty deliciousness, vegetarian sandwiches, pasta – all using the versatile and bomb.com – chickpea flour. All the recipes are gluten-free and vegetarian or vegan and from the ones I’ve made already, I guarantee they are 100% delicious. I can’t wait for more MORE summer days so I can eat that cherry Dutch baby outside. If you have the book already, make this a priority come cherry season (SO SOON). If you don’t, this is your cue to go treat yo’self. It’s the day after hump day. It will get you through the week.
Congratulations, Lindsey. This is SO COOL.
I chose this recipe because in the early Dolly and Oatmeal days, I wrote in the comment section of her WordPress blog that I would make her then Irish soda bread. I never did.
Until now 🙂
I enjoy playing with colours a lot and I don’t stop even when I’m in the kitchen. I used pink peppercorns and Himalayan pink salt in this recipe because I love how they look (SOO MUCH). If you don’t have access to these ingredients, just use any flaky salt and crushed black pepper. It will taste just as good, I promise.
For the strawberry-basil butter
- 1/2 lb (8 oz) strawberries, tops removed and cut into halves
- 1 tbsp cane sugar
- 22g gms (8 oz) /2 sticks unsalted butter, at room temperature
- 1 tbsp milk
- 2 tbsp fresh basil
- 1 tbsp lightly crushed pink peppercorns + more to top the bread
- Crushed Himalayan pink salt, to top
Heat the oven to 350 degrees F.
Toss the strawberries with sugar and place them in a baking dish. Roast for 20-25 minutes. Remove the baking dish from the oven and let the strawberries cool completely.
Put the cooled strawberries, butter, milk, basil and pepper in the bowl of a food processor. Pulse until the ingredients are combined and have a creamy consistency.
Using a rubber spatula, scoop out the butter and pat it down length-wise on a sheet of parchment paper. Roll the sheet of parchment paper so that the butter resembles a tube and place the roll into the fridge to set. Bring to room temperature before serving.
This can be made a day or two ahead. Keep refrigerated and use it within 2 weeks. (This butter has been in my fridge for 2 weeks now and still tastes like it did when I made it.)
For the Irish soda bread
Recipe from Chickpea Flour Does it All by Lindsey Love
- 180 ml (3/4 cup) coconut milk
- 1 tbsp apple cider vinegar
- 120 gms (1 cup) chickpea flour
- 114 gms (1 cup) oat flour, plus more for dusting
- 2 tbsp cane sugar
- 1 tsp psyllium husk powder
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp crushed caraway seeds
- 1 large egg
- 1/4 cup dried currants (I omitted these because I didn’t have any)
- Oil, for your hands
Heat the oven to 375 degrees F and line a baking sheet with parchment paper.
In a small bowl, combine the coconut milk and vinegar. Let the mixture sit for 10 minutes until the top is bubbly.
While the mixture is sitting, whisk together the flours, sugar, psyllium husk powder, baking soda, baking powder, salt and caraway seeds. When the milk and vinegar mixture is ready, add the egg, whisking until combines. Using a rubber spatula, add the wet ingredients to the dry and fold the ingredients together. Then fold in the currants. Lightly oil your hands and gather the dough into a ball. Place on the prepared baking sheet and flatten into a disk, about 1 inch thick.
Bake the bread for 40 to 45 minutes, rotating halfway through for even baking. Bake until golden.
Let the bread cool completely before slicing. Bread can be stored at room temperature, covered with parchment paper. It will continue to dry out each day it’s left out and should last about 3 days.
Spread the strawberry butter on top of the bread and top with pink pepper and pink salt. OMG. WHO AM I?!