Chickpea Bread & Homemade Roast Beef

1 cup chickpea flour

1 1/4 cup water

1 tsp salt

2 T oil

onions/chives/aromatic spices

1) Stir flour and water together. Add salt. Let sit for several hours, covered with a towel. Skim off foam on top.

2) Pan fry onions, spices, flavorings with a little oil in a small 10inch cast iron skillet.

3) Add 1-2T more oil and swirl in pan. Pour half of flour/water mix in (mix well before pouring). It should make a medium to thin layer in the pan.

4) Bake at 450F for 20-25 minutes or until crisp on the edges. Flip if necessary and cook on the other side until entirely cooked through. Cooking longer will make a crispy cracker like bread.

5) Remove and cool. Repeat with remaining batter.

Roast Beef

1 lean roast (fresh meats graded for raw consumption best)

Salt

1) Place meat on a rack or spear it on a spit. Lightly salt.

2) Cook on a slow, low heat in the oven (~250-300F) until cooked through. Make sure you look up cooking times. I recommend cooking it until rare because it cooks further when you let it cool.

3) Slice thin and refrigerate 1 day before eating. (It should appear bloody after refrigeration, but this is not raw blood. It is a byproduct of the roasting and makes for a sweet flavor. Blood is NOT sweet tasting. It is salty.)

4) Serve with chickpea bread. Eat within 3 days of roasting.