I have a new breakfast habit. Toast with almond butter and honey. When I was living in London, my flat mate would eat the same breakfast every morning. One toast with cheese, one toast with almond butter and honey and a bowl of milk with cereal. Every single morning.
Although I don’t have the same breakfast every morning, I find myself eating toast with almond butter and honey quite often lately. I truly believe this combination to be on my top 5 list of amazing food combinations everyone should have at least once a week (next to lemon juice and garlic on roasted vegetables).
The recipe I’m sharing with you today has been on my to-post list for a considerbaly long time, given the fact we make this frittata, or spanish tortilla, about once a week.
It’s gluten-free and fairly easy to make, super rich and actually tastes like a real-deal spanish tortilla, with the slight difference that it’s vegan.
Makes one pan (26 cm diameter), about 8 big slices
- 150 g gram flour (2 1/4 cups)
- 300 ml water (2 cups)
- 1/2 cauliflower (about 400 g)
- 1 onion
- 1 tsp turmeric
- 1 tsp ground cumin
- coconut or olive oil
Sieve the gram flour into a big bowl and add the water. The batter should be about the consistency of a pancake batter.
Meanwhile cut the cauliflower and steam until it’s soft (about 15 minutes). Slice and set aside.
Cube the onion. In the pan you will be using for making the tortilla, heat some oil and fry the onion with the spices. If you like it spicy, you can add some chilli. Add the cauliflower and toss. Season with salt. Add everything to the batter.
Heat some oil in the pan (the bottom of the pan should be covered with oil, otherwise your tortilla is gonna stick to the pan). Pour in the batter and cover. Cook on low heat for about 15 minutes. Quarter and turn around, cook for another 15 minutes. Serve with a nice salad.