Our Recipes

Servings 6 – 10

Prep Time : 10 minutes

Total Time : 20 minutes

Ingredients

1 cup Chickpea/Cassava Flour

2 Cups Water/milk

6 Eggs Separated

Pinch of salt

Instructions

1. Separate your eggs and whisk the egg whites into soft peaks.
2. Beat your egg yolks and liquid together until foamy.
3. Gently whisk in your flour.
4. Fold in egg whites into the creamy batter.
5. Pre-heat a cast iron pan with oil of choice.
6. Coat your meat or vegetables in the batter and then deep fry in hot oil.
7. Top Tip – You can add all sorts of things to the batter – garlic, herbs, spices, sesame seeds..

Servings 5 - 6

Prep Time : 5 minutes

Total Time : 20 minutes

Ingredients

1 Cup Tanner Mill Chickpea Flour

1 Cup Water

1 Egg

¼ Tsp Tanner Mill Salt

Oil for the Pan

Instructions

1. Mix all the ingredients together to make a thin batter.
2. Grease your cast iron pan with oil and pre-heat while mixing your ingredients.
3. Pour a thin layer onto your hot pan.
4. Flip with a metal spatula when it has cooked through.
5. Spread filling onto the wrap and roll it up.
6. Wraps are best eaten on the same day but can be stored (airtight container) in the fridge for 2 days.

Servings 5 - 6

Prep Time : 55 minutes

Total Time : 1 hour

Ingredients

1 Cup Tanner Mill Chickpea Flour

1 egg

1 pinch Tanner Mill Salt

1 Tbsp olive oil

Instructions

1. Add fl our to a large bowl. Make a well in the middle and add the egg and salt.
2. Mix until you have a smooth dough, then knead in the olive oil.
3. Cover with plastic wrap and rest at room temp for half an hour.
4. Flour a board and roll dough as thin as possible, cut lasagne sheets or fettuccini.
5. Silicone or non-stick mats are useful for rolling if you don’t have a pasta machine.
6. Bring a pot of water to the boil.
7. Cook for 2 to 3 minutes or until the pasta rises to the top.

Servings 4-6

Prep Time : 5 minutes

Total Time : 20 minutes

Ingredients

1 cup Chickpea Flour

1 Cup Cassava Flour

3/4 Cups Water/milk

1 to 2 tsp Sugar

4 Eggs Separated

¼ tsp Tanner Mill Salt

Instructions

1. Separate your eggs and whisk the egg whites into soft peaks.
2. Beat your egg yolks, liquid and sugar together then add to the fl our.
3. It should be a creamy batter, loose enough to allow the whites to be folded in but thick enough to hold a bit of shape when added to the pan.
4. Gently fold in the egg whites
5. Pre-heat a cast iron pan with oil of choice.
6. Place spoonful’s of batter onto the pan taking care not to flatten them. If you want to keep them raised place a lid on the pan. Only turn the pancakes over when the edges have cooked a little.
7. Be careful not to burn the bottom, turn down the heat if it gets too hot.

Servings 5

Ingredients

1 Cup Tanner Mill Chickpea Flour

½ Tsp Tanner Mill Salt

4 egg yolks (remaining from your bread recipe)

2 tbsp Macadamia nut or Olive Oil

3 tbsp water

Spices and seeds optional

Instructions

1. Combine fl our, salt, spices, and seeds in a medium bowl.
2. Make a well in the middle and add the egg yolks, oil and 3 tbsp water.
3. Mix until you have pliable dough.
4. If it is sticky, sprinkle some oil on the dough and your hands and mix again.
5. Knead dough, then cover and rest at room temp for half an hour.
6. You can roll your dough through a pasta machine to your desired thickness. Alternatively, roll on a greased silicone sheet and transfer to a baking tray lined with baking paper.
7. If you don’t have a silicone sheet, roll between 2 sheets of greased baking paper.
8. Place onto your lined baking tray and cut into shapes with a knife.
9. Brush over with oil, grind on some more salt and bake in the oven at 190⁰C.
10. Check after 10 minutes, bake until golden.
11. Make sure they cool completely before storing in an airtight container. Lightly toast in the oven again if they lose their crunch.
12. Serve with your favourite dip.

Notes: This is such a versatile recipe with many different flavour combinations. I have used cracked cumin, rosemary/black pepper, paprika/honey, sesame seeds with garlic butter brushed on top. My kids love both the making and the eating of these crackers!!

It also performs well as homemade pasta. Make it into lasagne sheets or shred through your pasta machine.

Boil your water, add salt and cook until it all rises to the top. Not more than 5 minutes.