Sweet or Savory Flatbread

This flatbread is made from chickpea flour, so not only is it gluten free, it’s also grain free.  I first made this flatbread with store-bought chickpea flour, which worked beautifully, but was a bit pricey for an everyday option.  Then I tried making my own chickpea flour (see below).  Bingo!  Super easy and super cheap.  Either way works for this recipe.  Try the sweet or the savory version.

Blueberry Cinnamon Flatbread

Ingredients:

• 1 1/4 cup chickpea flour
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1 Tbsp cinnamon
• 3 Tbsp brown sugar (or other sweetener)
• 1 cup almond milk (sweetness to your taste)
• 2 Tbsp oil (or melted vegan butter)
• 1/2 cup frozen blueberries (or any frozen berry)

Olive Oregano Flatbread

Ingredients:

• 1 1/4 cup chickpea flour
• 1 tsp salt
• 1/2 tsp baking powder
• 2 tsp oregano
• 2 tsp nutritional yeast
• 1 cup water
• 2 Tbsp olive oil (or melted vegan butter)
• 1/2 cup chopped green olives
• optional – chopped sun-dried tomatoes

 

Instructions for both versions:

1. Preheat oven to 425 F, and grease an 8 x 8 baking dish.
2. Mix all the dry ingredients together well.
3. Add the milk/water and oil whisk for about a minute until all the lumps are gone and you have a thin pancake-like batter.
4. Add the blueberries or olives and stir in until just mixed.
5. Pour the batter into the pan.
6. Bake for 20 minutes.
7. For the savory version, sprinkle the top with Kosher salt at this point.
8. Then turn the oven down to 350 F and bake for an additional 20 minutes.
9. Let cool for about 10 minutes before cutting into squares.  The sweet version is good served in a bowl with milk.

 

Homemade Chickpea Flour

Instructions:

Simply grind up a bag of dried chickpeas in a coffee grinder.  You will have to do it in batches.  Grind until it is the consistency of white flour.

 

 

 

Adapted from:  The Hidden Veggies