Plant-Based Gluten-Free Breakfast Scramble
Ingredients
- 1/2 cup chickpea flour
- 1/2 cup vegetable broth
- 1 teaspoon garlic powder
- 1/4 teaspoon turmeric (for color)
- 1/4 teaspoon kala namak to give it that desired eggy flavour
- 1 tablespoon sesame, avocado, or olive oil, for cooking
- Salt and black pepper, as desired
Preparation
Fry the mixture until it achieves a scrambled-egg-like consistency.
Top with a slice or two of rye bread, avocado, and steamed spinach.
