Not exact matches
Looking at this recipe and having time to think about it a little made me realize that I could probably end up with something
similar if I grind up my green roiboos tea to a
fine powder.
The result is a
fine powder that looks and feels
similar to wheat or grain flours.
Perhaps using a
powder fine Chickpea Flour (Mostly protein and fiber) would offer a
similar effect if fried at a high temperature (to produce the Mailard Reaction that would result in crisping and browning).
I also read on another site that if you grind 1/4 of the oats to a
fine powder in you blender or food processor the texture will be more
similar to the store bought packages.
I know that sunflower butter or sunflower seeds react with baking soda and the final product gets green so I guess it's something
similar...
Fine psyllium
powder is best, at least for making bread.
Have a chocolate pudding using raw cacao
powder, avacados, almond mylk and cashew butter (usually sweeten with maple syrup) that ROCKS, but the cacao IS a bit... not «grainy», but
similar to a
fine grainy - ness.
Diatomaceous Earth is a very
fine, silky
powder;
similar to flour or talc.