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Gluten-Free Dairy-Free HerbedChickpea Flatbread
December 21, 2012 6:00 am
Medium glass bowl
Large glass casserole dish
Tryto buy everything organic. Heres why.
1 1/2 cups chickpea flour (if you can only find fava/garbanzo, that works fine)
1 1/2 cups pure water
2 tbsp coconut oil, gently warmed on the stovetop to liquid
1/2 tsp fine ground sea salt
1 1/2 tsp packed tsp fresh parsley leaves, chopped
1 tsp packed tsp fresh sage leaves, chopped
1 tsp packed tsp fresh thyme leaves, chopped
Coconut oil for greasing baking dish
Lets get started.
Prepare your fresh herbs, chopping them reallyfine.
Place them in a medium glass bowl. Add salt and coconut oil.
Add chickpea flour and water and whisktogether for about 1 minute.
Set aside on the counter, and cover with atowel, for about 2 hours. This really allows for the flour to absorb the waterand herb-y essence.
After a few hours, lightly grease a large casserole dish withcoconut oil.
Preheat oven to 450F, and place your emptycasserole dish in the oven to heat for 5 minutes.
It should sizzle a bit.
Bake for 8 minutes.
Turn the broiler on and then brown the soccafor about 2-4 minutes more.
Remove from heat and allow to cool a bit.
Remove the hot casserole dish (carefully) and pour in your soccabatter.
Slice, and using a silicone spatula, lift out slices offlatbread. Serve with some coconut oil and a tiny pinch of salt, and as mygrandfather would say, it tastes so good youd think you died and gone toheaven.
1. Prepare herb-less and serve with honey and coconut oil.
2. Prepare with 1/2 tsp cumin, 2 tsp honey and 1/4 tsp coriander instead of theherbs above.