This is an easy hormone-healthy recipe you can have for breakfast, as a snack, or as a side. What I love about it is that you can use any veggies that you want — I usually make this when I'm looking to clean out the fridge of veggie scraps.

Ingredients

• 2.5 cups gram flour (chickpea flour)
• Veggies of choice:
  • 1/2 onion (minced)
  • 2 cloves garlic (minced)
  • 1/4 cabbage (shredded)
  • 1-2 carrots (shredded or chopped)
  • 1 cup spinach or kale (chopped)
  • 1/2 cup peas
  • 1/4 cup frozen corn
• Herbs & spices:
  • Salt and pepper to taste
  • Cumin
  • Cayenne or chili flakes
  • Ginger powder or fresh ginger
  • Fresh parsley or cilantro
• 1/4 cup oil (olive, avocado, or nut)
• Water (approximately 1 cup)
• Optional:
  • Red lentils, brown lentils, or yellow moong lentils
  • Black sesame seeds

Instructions

Preheat oven to 350F.

In a bowl, combine the gram flour, oil, herbs and spices, and water. Once a pancake-like batter consistency has been reached, throw in all your veggies and mix.

Pour this batter into a lightly-greased cake pan or pyrex/corning dish (9x11) and bake for 30 minutes.

In order to prevent the loaf from getting too dry, brush a bit of oil on the top and cover the dish with foil once the 20-minute mark has been reached in the oven.

Enjoy on its own, with some tomato chutney, green chutney, or as a side-dish.