Warning: If you have a problem with drooling, grab a tissue now. Your welcome.
Ok, seriously though, this is one of my favourite things to make. Why? Flavour overload. There's really no holding back here. You know when you're eating something and you don't want it to end, that is this meal right here!
This recipe was born a few years ago because of how deeply I missed eggs, omelettes and scrambled eggs. I was the person who used to love breakfast for dinner. And then came my allergy to eggs. Yup, it was devastating. Not only did I have to say good bye to eggs, but also breakfast for dinner.
I decided that I was going to find a way to have myscrambled eggs for breakfast or dinner and eat it too... egg free style. This was around the time I figured out how versatile chickpea flour was. I was making a lot of chickpea flour wraps and then it dawned on me, what if... what if I used this to make a scramble! I went to google, cuz that's what I do, and there is was, chickpea flour scrambles. Hallelujah! was what I basically started singing (Yes, food makes me dramatic and I'm proud to admit that). And that's how this mouth watering recipe was created.
And so here is the lesson when it comes to food allergies, sensitivities, intolerances and subsequent food elimination: there is ALWAYS an answer and an alternative. I have been through so many eliminations due to developing allergies and I have always found new, exciting and delicious things to eat. I am never not satisfied after a meal.
The other lesson. Some of these allergies or intolerances can be healed over time. When you give the body a break and work to heal yourself, getting to the root of why this developed in the first place, you can usually eat those foods again in moderation. And that's what has happened for me. I no longer react severely to eggs and can eat them every now and then, savouring each bite. But what's even better? I have another recipe which creates more diversity in my diet. Awesomeness!
- 352 grams of antibiotic, hormone free and humanely raised bacon, thinly sliced or cubed
- 1 red bell pepper, cubed
- 2 cups cabbage, thinly sliced
- 1.5 cups chickpea flour
- 1 15 oz can full fat coconut milk
- 1 tsp dried oregano
- 1 tsp sea salt
- 1 large clove garlic, pressed
- Heat a large frying pan over medium heat, cook bacon to desired crispiness. I cook mine until it was pretty well done but I enjoy crispy bacon.
- In a large mixing bowl, add chickpea flour, oregano and sea salt. Mix until spices are well distributed. Add coconut milk slowly and whisk to remove any clumps. Once the flour and coconut milk have been mixed well, add the pressed garlic and mix again. Set aside.
- Once bacon has been cooked, remove from the frying pan. DON'T drain the fat! Add the veggies to the fat and cook them until tender.
- Once veggies have been cooked, add the bacon back to the frying pan and mix in. Pour the batter over top of the veggies and bacon and make sure all the batter covers everything. Let it cook for a few minutes and then start to flip the cooked side of the batter with a spatula. It will crumble and that's ok, you're just trying to cook the batter on both sides.
- Continue with this method of flipping and scrambling, trying to make sure the batter is fully cooked. You'll be able to tell it's cooked when it's moist but not wet.
- Devour... and share if you feel like, but it does make enough for 4 people.
Here I had mine with a side of mixed greens and tomatoes and it was the perfect combination. You can recreate this scramble in so many ways. Truly the options are endless! If you come up with a delicious combination, feel free to share in the comments or tag me on Instagram so I can share your creation with the world. Because good food it meant to me shared!