Loading...
Det här receptet är för medlemmar. Bli medlem för att låsa upp alla recept.
Redan medlem? Logga in här
eller
Det här receptet är för medlemmar. Bli medlem för att låsa upp alla recept.
Redan medlem? Logga in här
Portioner: 2
Socca pancakes
2 1/2 dl of chickpea flour
3 dl of water
1 pinch of sea salt
Optional: Spinach and basil
Coconut oil for frying
Filling
Leafy greens
Avocado
Tomatoes
Sauerkraut
Pesto Tahini dressing (see recipe below)
Pomegranate seeds
Tahini dressing
3 tablespoons of tahini (the paler type, made from hulled seeds)
1/2 lime or a little less than 1/2 lemon (the juice)
1 tablespoon of tamari
Water
Add all ingredients in a bowl.
Mix all ingredients to an even batter with a normal whisk (or if you choose to add spinach & basil or any other herbs in the mix, use a stick mixer or blender).
Set the batter aside for 10 minutes and let rest.
Add coconut oil to a frying pan.
Pour half of the batter into the frying pan and let fry on medium heat.
After a couple of minutes you will start seeing air bubbles. Use a spatula to release the pancake edges from the pan and flip the pancake gently. Fry on the other side for a couple of more minutes, until the pancake starts becoming slightly brown and crispy!
Mix all ingredients but the water into a bowl.
Stir around until the mix turns into a thick paste.
Add just a little water and keep stirring until the paste turns into a super smooth dressing!
Recept av: Louise Appelgren c/o Food Pharmacy
Är du medlem logga in här. Annars bli medlem här.
