Italian Chickpea Flatbread

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I’m totally into discovering foods that are naturally gluten free and at the moment…grain-free and very simple! Trust the Italians to come up with simple, delicious recipe ideas. This recipe is actually called ‘Torta Di Ceci’ in Italian. It’s so simple – chickpea flour, water, olive oil and salt/pepper! I added some rosemary for some “pizzazz” and spread some cashew cream on it. My in-laws thought it was delicious! They shot me a sideways look and asked…where did you get this idea from?! The answer, from this blog

I am a big supporter of bean flours. They are higher in protein than grain-based flours, super nutritious and add variety to your diet which is very, very important for a healthy gut! I will definitely be making this again.

2.5 cups chickpea flour (Can be purchased at Bulk Barn but may be contaminated with wheat. If that is a problem, I found success in purchasing some organic chickpea flour from
3.5 cups water
1/4 cup olive oil
Dash of salt, pepper and rosemary (optional)

1. Gradually whisk water into chickpea flour a little at a time to prevent clumps.
2. Add the remaining ingredients. Allow to sit on the counter for about 3 hours. Whisk it up in the morning and let it sit until you are ready to make it!
3. Oil a large baking sheet well. Pour mixture into the pan and carefully transfer into a preheated oven. Bake at 350F for 30 minutes or until set and browned on the top.
4. Serve with a little sprinkle of parmesan (if able), cashew cream or other spread! It’s also delicious on it’s own!
Stores well in the fridge (air tight container) for a few days.

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