Olympics challenge

[Guest guest]

So next week we have a small Olympics activity for the children at our

church. I am trying to figure out a menu for the lunch that will work

for my son (gfcf vegetarian) or be easily adapted for him. Stuff that

kids will eat. I don't see many of them eating goat cheese, olives,

artichokes, or eggplant.

 

Pitas and hummus is a possibility, I can make some kind of gf

flatbread. I was hoping that I could find a recipe for a naturally

Greek/Mediterranean gf flatbread, like socca, but I haven't been able

to pin one down yet. Other dips or spreads for the flatbread could

incorporate some of the above ingredients, like olives, artichokes, or

eggplant. Maybe some kind of moussaka. I found a recipe for gf

Loukoumades, but I don't know yet whether I feel like attempting it!

I am hoping for some simple, whole foods that will appeal to kids.

Dates are good.

 

Any ideas to help me out?

 

Pam

[Guest guest]

This recipe is in our Files, if its anything like your looking for, but its

French not Greek:

 

 

 

Sophie's Socca Nicoise (Nice, Provence, France Chickpea Pancake)

Source: Sunshine Food by Sophie Grigson

 

 

1 1/4 cups chickpea flour (besan/garbanzo bean flour) (150 g)

1 level teaspoon salt

1 1/2 cups water

3 tablespoons (45 ml) extra virgin olive oil, for the pan

1/2 teaspoon finely chopped fresh rosemary (optional)

freshly ground black pepper

 

 

1. Sift the chickpea flour with the salt into a bowl. Make a well in the centre.

 

2. Whisk in the water gradually to form a thin smooth batter. Let it rest for 1

to 2 hours.

 

3. Preheat the oven to 425 F (220 C).

 

4. Spoon the oil into a 9 1/2 x 12 1/2 inch (24 x 31 cm) roasting pan and heat

through in the oven for 3 to 4 minutes.

 

5. Stir the chickpea batter once more and then pour into the hot pan, scatter

over the rosemary, if using, and return immediately to the oven.

 

6. Bake for 10 to 15 minutes, until the mixture is set and brown around the

edges.

 

7. Take out of the oven and season with black pepper. Let it stand for 5

minutes. Cut into squares or strips, or just tear up and serve.

 

 

 

 

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COMMENTS

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I got this off my vegetarian cooking . I just made it and it is

absolutely delicious! I would use less oil next time. It took much longer to

cook for me but I used a large cast iron skillet, and a bit more fresh

rosemary.I can really recommend this, comes out like tasty flatter foccacia. ~

Snow

----

 

In , pdw <pdworkman wrote:

>

> So next week we have a small Olympics activity for the children at our

> church. I am trying to figure out a menu for the lunch that will work

> for my son (gfcf vegetarian) or be easily adapted for him. Stuff that

> kids will eat. I don't see many of them eating goat cheese, olives,

> artichokes, or eggplant.

>

> Pitas and hummus is a possibility, I can make some kind of gf

> flatbread. I was hoping that I could find a recipe for a naturally

> Greek/Mediterranean gf flatbread, like socca, but I haven't been able

> to pin one down yet. Other dips or spreads for the flatbread could

> incorporate some of the above ingredients, like olives, artichokes, or

> eggplant. Maybe some kind of moussaka. I found a recipe for gf

> Loukoumades, but I don't know yet whether I feel like attempting it!

> I am hoping for some simple, whole foods that will appeal to kids.

> Dates are good.

>

> Any ideas to help me out?

>

> Pam

>