My ingredient is an unopened packet of gram flour.
My photographs are called “The Highly Protected Gram Flour Packet”
This is a packet of gram flour that I bought over a year ago after a friend taught me how to make chilla (gram flour pancakes from India). I had the ambition to make some at home but never did !! The packet still has the Lewisham Food Center label with the price and is unopened. It is actually protected by a transparent plastic box that used to contain Ferrero Rocher chocolates because we are very careful with mice in my house! I live with a lot of people so my pictures reflect this happy mess. I have Mike’s muffin recipe suggestion with half wheat flour half chickpea flour. Yum!
Chickpea or other legume flour can be interesting in breads, in combination with the same amount of wheat flour. You get a very savoury, deep flavour and lots of protein! As we’ve said, this could also translate to a muffin. Chickpea flour is great for battering and deep frying vegetables, and there is also a classic snack from southern Italy made with it, called panelle.
• For the flours (use along with some wheat flour) – buckwheat, barley, rye, oat, chickpea, yellow pea, rice
Bran Muffins – makes 6-9 muffins depending on the size of your tins/cases
1 large egg
50g oil or 60g butter, melted and cooled
75g grated vegetables or apples/pears
150g yoghurt or 90g milk
37.5g white self-raising flour
37.5g gram flour
50g bran (if you don’t have bran, substitute with more flour)
50g sugar (if you are making sweet muffins)
1 tsp spice if using
½ tsp baking powder
½ tsp salt
¼ tsp bicarb
50g – 75g inclusions such as nuts, dried fruit, cheese
Preheat your fan oven to 190C (210C without the fan, Gas Mark 6-7).
Sift the flour and mix well with the other dry ingredients. In a separate bowl, whisk the egg and then whisk in the other wet ingredients. Add the wet mix to the dry mix and combine using a spatula until they are only just combined. It’s crucial not to over-mix, even the odd streak of uncombined flour is fine.
Line your muffin tin with muffin cases, spoon the mix into the cases (no higher than the top of the case) and bake for 20 – 25 minutes at 190C. The muffins should brown a little on top and you can check they are cooked by inserting a skewer into the middle, which should come out clean rather than being coated in wet, uncooked mix.