Secret Recipe: Sweet or Savoury Chickpea Pastry

Here’s a secret recipe that you will only find if you are one of my treasured subscribers.


The inspiration for this came after I made the Gratin of Haddock.

You could easily prepare this pastry, then make your Gratin on top and voila, Warm Haddock Quiche for a Brunch with friends, a simple Summer dinner or a warming Autumnal lunch.

Chickpea Pastry

Preparation Time: 10 minutes (plus 30 minutes to chilll)

Cooking Time: 15 minutes to blind bake, then 15-25 minutes to cook with filling.


  • 3 tbsp coconut oil or butter, as you prefer
  • 1 cup chickpea flour 
  • ½ cup brown rice flour
  • 1 tsp kuzu, crushed til smooth in a pestle and mortar
  • ½ tsp sea salt
  • 1 tsp xylitol
  • 1 tsp nutmeg


if you are making this for a sweet dish, you could also add a whole tbsp of xylitol and replace the nutmeg with cinnamon.


  1. Preheat your oven to 150°
  2. While it’s preheating, in your quiche dish, melt the coconut oil or butter with the xylitol.
  3. Remove from the oven and stir in the flour, kuzu, salt and nutmeg.
  4. Combine them all very well, making sure it’s really homogenising and there are no lumps.
  5. Spread out using the back of your spoon, pushing it out flat and carefully up the edges of your dish all the way around, into the final shape you’d like.
  6. Place in the fridge to chill for 30 minutes.
  7. Cover with foil and bake for 15 minutes at 150°, then remove the foil, add your filling and cook for a further 25 minutes at the same heat, or if the filling requires a higher heat, you can cook for a further 15 minutes at a moderate oven heat.
  8. Allow to cool for at least ten minutes before serving to allow the pastry to set.

Enjoy this simple, tasty and crispy gluten free pastry.



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