Made this last night
with garbonzo bean flour instead of almond flour — it was good.
As someone who has been eating gluten free for the past 12 years or so i've experimented
with garbonzo bean flour.
Humm, I'm not to sure that it would taste as good, especially
with the garbonzo flour.
Im going to make again
with garbonzos instead of canelli and do a few adjustments with mystard / yeast / lemon flavors.
Not exact matches
I really like this one,
with the soft sweet butternut squash, the crunchy nutty quinoa and the nuggets of
garbonzo chewiness.
I work
with a Lebanese person and they make the best hummus I ever had, the trick she told me was always use dried
garbonzos soaked overnight and deskinned after simmering.
I added a can of
garbonzo beans
with the veggies.
I did a spicy refried bean layer on the
garbonzo bean crust, and then topped
with assorted veggies — roasted corn, tomatoes, mushrooms, red pepper.
Ah,
garbonzo beans, the delicious beans
with a funny name.
Apart from borscht, beets can be added to a salad
with spinach,
garbonzo beans, and sunflower seeds.