In an attempt to start eating more gluten-free foods, I have dusted off this older recipe I used to make when I first switched to a vegetarian diet a couple of years ago. As I have mentioned in some of my previous posts, chickpea flour or garbanzo bean flour has been one of my best discoveries. I never even knew it existed before I changed my eating ways. I think that has been one of the biggest AHA moments I have had in the last couple of years. There are so many foods out there that I had never even tried before and now they are my go-to ingredients for most of my recipes. Beans and lentils were other ingredients that I of course knew of but rarely ate since my protein came from meat and dairy for most of my life. Once I eliminated meat and sometimes dairy as well as fish from my diet, it seemed to open up this whole new world of possibilities for ingredients to try and use in my recipes. It has been pretty eye-opening to say the least.
Well, as you probably have guessed, this recipe came from my new love for chickpea flour and ways to try and use it in an attempt to make my food even healthier and better for me.
I make flatbread often since I love it as a side with soups and salads but this one is a fave of mine for sure. This time I made it in a pie dish to get that circular look which I think is more eye-catching for photos but most of the time I jus cook it on a rectangle baking sheet and cut it into squares and it works just as fine.
Of course this recipe is super simple and includes only a few simple ingredients so I paired it with a roasted garlic spread that is OUT OF THIS WORLD and so good for you!
All I did was place a few heads of garlic in some foil with olive oil, salt and pepper and roasted them in the oven for about 45 minutes.
When they were done I let them come to room temperature and squeezed the jewels of roasted garlic out of each bulb, pressed it into my cutting board and added it to a small bowl with a drizzle of olive oil and salt and pepper and wallah, roasted garlic spread. It is so delicious. If you like garlic of course, and how can you not?
For the flatbread, all I did was mix the chickpea flour with water, dried basil, a little olive oil, salt and pepper and whisked it until It was smooth. I then set it on the counter for an hour or so to thicken a little.
Once it was ready, I preheated my oven to F 425 degrees, scraped the film of bubbles off of the top of the batter and then baked it in a pie dish for about 30 minutes. So good paired with the garlic spread!!!!
- 1 cup of chickpea/garbanzo bean flour
- 1 cup of warm water
- 1/2 tablespoon olive oil
- 1 tablespoon dried basil
- pinch of salt and pepper
- 3 bulbs of garlic with the tops cut off
- Drizzle of olive oil
- Salt and pepper
- Pour the chickpea flour into a medium size mixing bowl.
- Add the water and whisk until smooth.
- Add in the olive oil, dried basil, salt and pepper and mix. Set aside on the counter for about an hour to let it thicken a bit.
- After an hour, preheat the oven to 425F degrees. Scrap any film or bubbles off of he top of the batter with a slotted spoon.
- Spray a pie dish or baking tray with cooking spray and pour the batter onto the pan and spread it out.
- Bake for 25-30 minutes until it's brown on the top. Remove from the oven and let it cool for a few minutes.
- Cut it up, serve warm and enjoy.
- Preheat the oven to 375F degrees (you can cook it at the same temperature as the flatbread, just watch it so it doesn't burn)
- Place the garlic bulbs on a piece of foil, drizzle with olive oil, salt and pepper and tightly close up the foil into a nice little package.
- Place it on a baking sheet and roast in the oven for 45 minutes. Until you can smell the wonderful aroma!
- Remove from the oven and let it come to room temperature so you can handle it.
- Place each bulb on a cutting board and press out the jewels of roasted garlic inside each one.
- Add the roasted garlic jewels to a small dish, add in a little olive oil, salt and pepper and mix.
- Spread on the flatbread and devour!