Chris Mathias has been riding bikes and creating great food since he was 15 years old.   The former Chef and owner of Innocenti (Toronto) and Chair de Poule (Paris) has cooked in several other fine restaurants in France, Canada and the UK and now he is back in the GTA.  Chris is now cooking at the new Cafe Domestique in Dundas, Ontario.  It’s a favorite stop for locals and Torontonians who venture West on their long weekend rides.  Chris recently created these gluten free fig, rosemary, chickpea and honey cookies and they are full of good, wholesome energy.

Ingredients:

  • Chickpea flour 160g
  • Gluten free flour 100g
  • Baking powder 1 tsp
  • Sea salt a pinch
  • Chopped dried figs 190g
  • Combine all these ingredients 
  • Whole eggs 3 
  • Brown sugar 70g
  • Honey 70g
  • Unsalted butter 60g
  • Juice of 1 lemon 
  • 5 Tablespoons virgin olive oil 
  • 2 sprigs chopped rosemary 

Directions:

  • Combine and mix well all  these ingredients.
  • Then, add wet to dry until just mixed let sit for 20 minutes 
  • Bake 180 C with low fan for 10 mins
Dede Barry

Dede Barry is a Silver medallist from the 2004 Athens Olympics and multiple medallist of World, National and Pan-American Championships. She is now an owner of Mariposa Bicycles and continues to ride her bike daily in and around Toronto and guides cycling tours internationally.

3 thoughts on “Recipe: Fig, Rosemary, Chickpea and Honey Cookies (Gluten Free)”

  1. Thanks so much for sharing. We have egg allergies and will look for an alternate recipe. Sounds so good.

  2. I had to convert to US measurements and substituted coconut oil for the butter to make them dairy-free. Came out pretty good! Thank you for sharing!

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