Egg-less Scrambled Eggs!
Prep Time: < 10 minutes
Ingredients:
3/4 cup chickpea (garbanzo bean) flour
3/4 cup water
1/2 teaspoon Himalayan black salt, *optional but also crucial!
1 teaspoon turmeric powder
black pepper, to taste
1 1/2 tablespoon olive oil
dried herbs, garlic powder, onion powder, to taste, *optional
Instructions:
Mix dry ingredients together in bowl. Slowly start to whisk in the water. You’re looking for a thin, eggy consistency. You don’t want a pancake batter consistency— so keep adding in water.
Heat the oil in a nonstick pan on low heat. You really want to make sure you have the oil evenly coated and you have a spatula ready— and not a fork.
Pour the mixture into the heated pan and wait a good minute or so. Once the “eggs” have started to become solid, give a flip. Immediately start to break them up using the edge of the spatula. Keep them moving in the pan until they are no longer liquidy in the center.
Serve! I like to pair with hot sauce or my Bravas sauce and an avocado!
*Tip: The Himalayan black salt really gives the eggy flavor (due to its sulfur) so if that is important to you, you can find it on Amazon or at Whole Foods!
Enjoy!