Archive for Gluten Free

Socca Pizzas {Vegan and Gluten Free}

Last summer, when I was writing my cookbook that’s essentially about chickpeas, I discovered the wonders of besan, or chickpea flour.

Now, it wasn’t like I was a total newbie to the concept of chickpea flour. I’d enjoyed it, primarily in Indian dishes, specifically in Pakoras–crispy, deep-fried chickpea fritters stuffed with vegetables.

There are a few great things about besan: first off, it’s gluten free. Secondly, it’s protein-y, unlike many flours. Thirdly, it has an interesting, yellowish colour.

I got to be curious as to what it would might be like as an egg substitute, and it ended up being in the book to make vegan omelets and frittatas.

Vegan, Gluten Free Socca PIzza

I had also played with it in pancake form. In South Asian cooking, there’s a dish called a dosa, which is, essentially, a crepe, or pancake, made with chickpea flour. They’re usually cultured, as well. These crepes are then stuffed with yummy ingredients inside, I recently had one with a chickpea curry.

So, basically, this stuff is amazeballs, if you’ve never used it! It’s got a million uses, it’s gluten free, and if you’re a veg head, it’s got 22g of protein in just 100 grams!

Which brings us to today’s recipe.

We’re at the height of Farmer’s Market season, and it’s seriously making me so happy to go on the weekends and buy up all the lovely, colourful, fresh ingredients. I also, this past week, got a new product to try: a ready-made, locally-produced balsamic reduction. I love, and I mean LOVE balsamic reduction. It’s got that sweet-tangy thing going on, and it’s so great on top of traditional stuff, like salads, but it also rocks on less traditional stuff, like, oh… say, pizza! And ice cream.

So, today’s recipe is an amalgam of all that inspiration this week.

This is a lovely, light summer lunch or dinner that comes together in basically no time at all. You can choose whatever toppings you like, and customize it.

Socca PIzza {Vegan, Gluten-Free}

Socca Pizzas

{Vegan and Gluten-Free}

Ingredients for the base:

  • 1 cup chickpea flour (basan)
  • 1 cup water
  • pinch of salt

Toppings: I used caramelized onions, sundried tomatoes, arugula, radishes, and, of course, Nonna Pia’s Balsamic (I used the garlic one). You can use any kind of pizza toppings you like; olives would be great, as would fennel or artichoke hearts. A little vegan cheese (or a few dollops of chevre if you aren’t vegan) would also rock.


  1. Whisk the besan and water together well, along with the salt, ensuring no lumps remain. Set aside for 30 minutes.
  2. Heat a cast-iron pan on top of the stove over medium-high heat. Add a tablespoon or so of oil, and allow it to get hot. Drop about 1/4 cup of batter into the centre of the pan, and allow it to spread out. Cook until the edges are browned, and the pancake is bubbly in the centre, then carefully flip. Cook on the other side for about 30 seconds, then slide off onto a plate. Top with whatever toppings you like, and finish with a drizzle of balsamic reduction.



Raspberry Chocolate Mousse Pie for Valentine’s Day #Vegan #GlutenFree

I’m not sure where the first month of the year went, but here we are, staring down the barrel of the shortest month of the year. And smack-dab in the middle of that month is the most love-ly-est day of the year: Valentine’s Day.

Rasperry Chocolate Mousse Pie

I should probably state for the record that I’m not the biggest V-day person. I think you should love and appreciate your partner year-round, not just in the middle of February. I have been accused, in the past, of trying to make the person I’m dating fat, in fact, because I tend to show my feelings with baked goods.

If you, too, are a fan of showing your feelings using baked goods, then I have two recipes for you this week that will be just the ticket.

Today’s, the first, is a vegan Valentine’s Day recipe, that also happens to be gluten-free, as well. Later in the week, I’ll share a non-vegan, non-gluten free recipe involving strawberries and Nutella and pie. Because those three things need to be in the sweetest menage et tois of all time (look–it’s Valentine’s Day, I’m taking license).

Rasperry Chocolate Mousse Pie Vegan

This recipe is also mostly raw, if you don’t count melting the chocolate, and to be honest, there’s some debate on the internet about that, so it may, in fact, also qualify as raw.

The crust is simply made of dates, cashews and coconut, and then topped with a whipped Aquafaba mousse. It’s really quite amazing, and I challenge you to feed it to anyone, vegan or no.

The most important ingredient is the love you put in.

Ugh. Sorry. It’s a good thing V-day only comes once a year. I promise to be back to my cynical self soon.

raspberry chocolate mousse pie vegan gluten free

Raspberry Chocolate Mousse Pie #vegan #glutenfree

Ingredients for the Crust

  • 1/2 cup pitted dates
  • 1/2 cup cashews
  • 1/2 cup coconut flakes
  • 1/2-1 tbsp melted coconut oil

Ingredients for the Chocolate Mousse

  • 2/3 cup aquafaba
  • 1/4 cup sugar
  • 1/8 tsp cream of tartar
  • 1/2 cup good quality, 70% dark chocolate
  • 1/2 tsp raspberry extract
  • fresh raspberries for garnish


To make the crust: place the dates in a small bowl and cover with warm water. Allow to soak for about and hour. Drain, then add to the bowl of your food processor with the cashews and the coconut. Whiz everything together, pulsing at first, but then turning up the speed, until it starts to clump together.

With the motor running, slowly drizzle in the coconut oil, starting with 1/2 tbsp. When the crust starts to clump up together and form a ball, you know it’s done. Add a little more coconut oil if it isn’t.

Press the crust into the bottom of a 7″ springform pan, and place in the fridge to set.

To make the mousse: place the aquafaba in the bowl of your mixer, and add the sugar and the cream of tartar. Begin mixing on low for about 2 minutes, then turn the speed up to medium for 2 minutes, and then finally turn it up to high and finish whipping until it achieves stiff peaks, about 4-6 minutes more.

While the mousse is whipping, place a large bowl over a small pot on medium heat with a few inches of water in it, and bring the water up to a boil. Turn down to a simmer, and add the chocolate into the bowl. Stir occasionally until the chocolate is entirely melted and smooth. Place aside to cool for about 5 minutes.

Once the chocolate has cooled, add it and the raspberry extract to the whipped aquafaba, and carefully fold it in until it’s all mixed.

Pour the mousse on top of the prepared crust and smooth the top.

Place back in the fridge to set for a few hours or overnight.

To serve, remove from the fridge about 1/2 hr before serving. Run a warm knife around the inside of the springform pan to loosen. Remove the ring of the springform pan and cut into slices. Garnish with fresh raspberries and additional grated chocolate if desired.



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