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Garbanzo Bean Gravy over Yeast Free Country Bread

My morning had some free time I hadn’t anticipated so I made a more hands-on breakfast, after that Kirk and I took the two younger boys to the farmer market and loaded up on produce, fruit and eggs. Always a nice way to spend the morning, especially with being so pretty this week. Walker has loved it – play time in the afternoon and out after dinner till bedtime. Fresh berries daily in the garden. Summer living can be easy…..

I tried out a new idea for a yeast free bread last night – it was very good, a nice loaf. Not quite what I wanted for sandwiches though, so I used it for the base under a vegan and gluten-free garbanzo bean gravy. That was perfect. In fact, I preferred the country bread over biscuits! It was moister, had more flavor and sliced easily.

Garbanzo Bean Gravy

Ingredients:

  • 1/3 cup extra virgin olive oil
  • 1 large sweet onion, peeled and diced
  • 15 ounce can garbanzo beans, rinsed and drained or 1½ cups cooked
  • 2 Tbsp Garbanzo Bean Flour
  • 1 Tbsp cornstarch or favorite thickener (can use wheat flour if desired)
  • ½ tsp dried rubbed sage
  • ½ tsp dried thyme
  • ¼ tsp dried marjoram
  • ¼ tsp each fine sea salt and ground black pepper
  • 1¾ cups unsweetened coconut milk
  • Hot Sauce to taste

Directions:

Heat a large non-stick skillet over medium, add the oil and onion, cook until tender. Stir in the garbanzo beans and cook for a couple more minutes, until the onions are turning golden. Stir in the bean flour, cornstarch and the spices, whisk until smooth, continue whisking and let cook for a minute. Slowly whisk in the milk, whisking until it thickens, turn to low and let simmer for a couple of minutes. Season to taste with hot sauce and salt, if more is desired.

Serves 4.

Yeast Free Country Bread

Ingredients:

Directions:

Preheat oven to 400° and line a large baking sheet with parchment paper. Whisk the flours, baking powder and salt together in a large mixing bowl, add the milk and oil, stir till mixed. The dough will be somewhat wet, that is OK. Turn out on the prepared baking sheet and shape into a round loaf, gently rub a little extra oil on top, sprinkle the sesame seeds over the top.

Bake for 40 minutes, until golden. Let cool before slicing. Store covered.

~Sarah

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Comments

  1. Yay! Sounds like you’re making some headway on the whole yeast-free thing. And the gravy looks great. Thanks for sharing!

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