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water chickpea flour cashews flour ground corn cornflour yeast clove garlic salt pepper parsley green onions mushrooms ...
Viewed: 30 - Published at: 4 years agoIngredients
- 1 1/2 cup water
- 2/3 cup chickpea flour
- 1/2 cup raw cashews (or 1/4 cup cashew butter)
- 4 tbsp oatmeal flour (or 6 tbs. oatmeal)
- 5 tbsp maize (ground corn, polenta mix)
- 3 tbsp cornflour (corn starch)
- 1 1/2 tbsp nutritional yeast
- 1 clove garlic
- 1/2 tsp salt
- 1 pepper to taste
- 4 tbsp chopped parsley
- 1/4 cup thinly sliced green onions
- 1/4 cup thinly sliced mushrooms
- 1 try your own combination...
Method
- In a blender or food processor, blend all the batter ingredients.
- Adjust flavor.
- The omelette gets a little more bland while cooking, so you want it to taste a tiny bit "too" salty, flavorful...
- Mix in your Add-ins.
- Make ahead: at this point, you can pour the batter into an airtight container and leave for a day or two in the fridge for later use.
- Heat a small non-stick frying pan on the stove to medium-high with some oil (I use olive oil).
- Pour batter into the pan till it reaches the edges, and keep going till your desired thickness.
- (I like it about 1/3 inch thick).
- Let it fry on one side.
- If your omelette is thick, cover the pan for a few minutes.
- When you see holes forming in the middle of the omelette, it's time to flip it over (pretty much like a pancake).
- Fry for another 2-3 minutes on the other side till it's nice and golden brown.
