Khagineh (Persian Sweet Omelet) - Dairy & Egg-Free

Ingredients

• 1 cup Chickpea Flour
• 1/2 cup Applesauce (unsweetened)
• 1/2 cup Plant-Based Milk (Almond/Soy)
• 1/4 teaspoon Saffron threads
• 1 teaspoon Rosewater
• 1/4 teaspoon Cardamom Powder
• 2 tablespoons Sugar or Maple Syrup
• 1 tablespoon Vegan Butter or Coconut Oil
• 2 tablespoons Chopped Walnuts (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a small bowl, add the 1/4 teaspoon Saffron threads and 2 tablespoons of hot water. Let this sit for 5 minutes to steep and release its color and flavor.
2. 2In a larger bowl, combine the 1 cup Chickpea Flour, 1/2 cup Applesauce, 1/2 cup Plant-Based Milk, the steeped saffron water, 1 teaspoon Rosewater, 1/4 teaspoon Cardamom Powder, and 2 tablespoons Sugar or Maple Syrup. Whisk everything together until the batter is smooth and there are no lumps.
3. 3Place a non-stick skillet on the stove over medium heat. Add the 1 tablespoon Vegan Butter or Coconut Oil to the skillet. Allow it to melt and coat the bottom of the pan, which should take about 1-2 minutes.
4. 4Once the vegan butter or coconut oil is melted and shimmering, pour the batter into the skillet. Cook for 3 to 4 minutes on the first side, until the edges look set and the bottom is a golden brown color.
5. 5Carefully flip the omelet over using a spatula. Cook for another 3 to 4 minutes on the second side, until it is golden brown and cooked through.
6. 6If using, sprinkle the 2 tablespoons Chopped Walnuts over the top of the omelet. Serve immediately.

Substitutions

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