Italian Chickpea Flatbread

Featured in the Honolulu Star-Advertiser on March 16, 2016.

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Ingredients:

Italian Chickpea Flatbread

  • 1 cup chickpea flour (available at health food stores)
  • 1 cup water
  • Cooking spray
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons Italian seasoning
  • 1 tablespoon chopped fresh rosemary
  • Salt and pepper to taste

Directions:

Whisk chickpea flour and water together in a bowl until smooth; let sit at room temperature, about 2 hours.

Preheat oven to 450°F. Coat an 8-inch metal pie pan with cooking spray. Skim foam from the top of chickpea-water mixture. Add oil, Italian seasoning, and rosemary and stir until combined. Pour mixture into prepared pan; sprinkle pepper and salt over top. Bake until edges begin to brown, about 15 minutes. Remove bread from pan and cut into wedges. Makes 8 servings.

Approximate Nutrient Analysis per slice (not including salt to taste):
80 calories, 4.5 g fat, 0 g saturated fat, 0 mg cholesterol, 10 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g sugar, 3 g protein

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