Crispy Mini Panelle with Parmesan

 

• 2 cups chickpea flour
• 3 cups water
• 1 teaspoon salt
• Black pepper, to taste
• 2–3 tablespoons fresh Italian parsley, finely chopped
• Neutral oil, for frying
• Finely grated Parmesan cheese, for finishing
• Lemon wedges, optional

Pour the cold water into a saucepan. Gradually whisk in the chickpea flour until completely smooth. Add the salt and black pepper.

Cook over medium heat, stirring constantly. As the mixture thickens, switch to a wooden spoon or sturdy spatula. Continue cooking for 7–10 minutes, until very thick and pulling away from the sides of the pan.

Stir in the chopped parsley during the last minute of cooking.

Immediately spread the hot mixture onto a parchment-lined baking sheet, approximately ⅛-inch thick. Place another piece of parchment over the top and gently smooth or roll to an even thickness.

Let cool completely for 30–45 minutes, until firm.

Cut into small rectangles approximately 1½ × 2 inches.

Heat about ½–1 inch of neutral oil to 350–360°F. Fry the panelle in small batches for about 2–3 minutes, turning as needed, until golden and crisp.

Transfer to a wire rack or paper towels to drain. Allow to cool for several minutes so they become crisp.

Generously dust with finely grated Parmesan cheese and serve with lemon wedges, if desired.

Tip: Keep the panelle close to ⅛-inch thick for that thin, crispy, cracker-like texture rather than the thicker, softer panelle traditionally served on a roll.

Flourless Lemon Greek Yogurt Cake

This light and airy Lemon Greek Yogurt Cake is made with Monk Fruit Sweetener for a refreshingly sweet, lemony treat without all the added sugar and calories.

Tools: 7-inch Springform Pan, Parchment paper, Electric Hand or Stand Mixer, Mixing Bowls, Micro Plane Zester

•  4 large eggs cold (separated into yolks and whites)
• ¼ teaspoon fine sea salt
• ⅓ cup + 1 tablespoon monk fruit sweetener (w/Allulose)
• 1 ¼ cups plain whole-milk thick Greek yogurt
• 1 teaspoon pure vanilla extract
• 2 tablespoons fresh lemon juice
• 1½ tablespoon fresh lemon zest
• 6 tablespoons cornstarch
• Optional finishing touch: Confectioner’s dusting

Sugar-Free Lemon Icing

• ½ cup powdered monk fruit sweetener (w/Allulose)
• 1½ tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1–2 teaspoons whole milk or heavy cream, as needed
• ½ teaspoon vanilla extract, optional
• Tiny pinch of salt

Preheat your oven to 325°F. Line the bottom and sides of your baking pan with parchment paper, creating a slight collar that extends past the rim to support the cake as it puffs up.

In a clean mixing bowl, beat the egg whites with the fine sea salt using your electric mixer on high speed until medium stiff, glossy peaks form. Do not overbeat. Set aside.

In a separate large bowl, combine the egg yolks and granulated sugar. Beat on high speed for 3 to 4 minutes until pale yellow and thick. Add the thick Greek yogurt, pure vanilla extract, fresh lemon juice, and fresh lemon zest to the yolk mixture. Beat on medium-low speed until completely smooth.

Sift or scatter the cornstarch into the wet mixture, continuing to mix gently until fully incorporated without lumps.

Gently fold the whipped egg whites into the batter in three separate additions using a spatula. Move carefully to preserve the air volume.

Pour the finished batter smoothly into your prepared pan. Bake until the center has a slight jiggle,  around 40–60 minutes.

Turn the oven off, crack the door, and leave the cake inside for about 15 minutes before removing it. Allow the cake to cool down completely inside the pan (it will deflate slightly, creating a lovely texture). Ice after cake is completely cooled. The icing should be thin and pourable.