The “Chickpea Flour Scramble” won’t be new to many of you, If you’ve been paying attention, you might remember that I mentioned it in my “All About Chickpea Flour” post a few months ago and originally got the idea from blogger friend, Ricki Heller.
For those of you who ARE new to it, well, it’s pretty revolutionary! I didn’t grow up eating eggs (I never liked them) but I appreciate that scrambled eggs are a very easy option for breakfast, lunch or dinner. Tofu scrambles are of course a vegan classic and a great alternative, but not everyone eats soy, or, like me, just doesn’t keep tofu on hand all the time.
In comes the chickpea flour scramble!
I’ve already sung the praises of chickpea flour, but in short: it’s high protein, gluten-free, supposedly more digestible than other legume flours, and non-perishable so very convenient.
The chickpea flour scramble is mega easy to make. You pretty much do what you would for scrambled eggs, and it comes together just as quickly.
This simple version with a lightly cheesy flavour, topped with creamy avocado and chives and served over whole wheat sourdough toast, is my current favourite. Despite never having been into savoury breakfasts, I’ve actually been loving this for my morning meal lately!
- 1/4 C Chickpea Flour
- 1-1/2 Tbsp Nutritional yeast
- 1/3 C Almond milk OR Water
- 1 Tbsp Tahini
- Large Pinch of salt (preferably black salt for that "eggy" taste)
- 1/2 Small avocado, diced
- 1 Tbsp Snipped chives
- Black pepper
- Wholegrain/GF bread, toasted
- Coconut oil OR Vegan butter
- Heat a small frying pan over medium heat with a drizzle of oil.
- Whisk together the chickpea flour, nutritional yeast, almond milk or water, tahini and salt.
- Pour into the hot pan as if forming a large pancake. Allow to cook until edges look dry then break up with a wooden spoon as if making scrambled eggs. Keep stirring until the mixture begins to dry and form clumps. When done, the mixture should be fairly dry and still a little soft (not yet browned).
- Spoon over buttered toast (I like to "butter" mine with coconut oil), scatter over the avocado, sprinkle with chives and grind over some black pepper.
- Serve immediately.
Other “eggy” recipes on the blog:
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