Chickpea Flat Bread - vegan & gluten free.....

Healthy, delicious, vegan, gluten-free & Italian. Need I say more? I mean, really? With so many wonderful things all packaged up into one, it might seem almost too good to be true. If I told you also, just how mind-bogglingly easy this recipe was, well you might just freak right out. Don’t do that. Instead, read on to find the recipe that could literally help you simplify your life, be healthier, all the while impressing your friends and family as well. Lofty promises I know.

CHICKPEA FLAT BREAD:

• (2.5) cups chick-pea flour* (also called gram or garbanzo flour)
• (3.5) cups fresh cold water
• (1 tsp) salt & black pepper, or to taste
• (1/4) cup extra virgin olive oil

First, prepare to be blown away in a few hours, as this recipe calls for the mixed batter to sit a little while. I’ve made this recipe now several times and have had great success with mixing it up mid-day on a weekend for cooking in time for dinner.

In a large mixing bowl, pour in the flour. Add the water gradually as you whisk the flour to keep any lumps from forming. Once all the water has been added, mix until completely smooth and add salt and pepper as desired (just not too much salt and this recipe doesn’t need much).

*You can make your own freshly ground chickpea flour in a high powered blender. Simply take good quality dried chickpeas and add 2 cups at a time to a Blender - mines a Kitchen Aid one and does a great job. Blend on high until it makes a very fine powder.

Let the mixture stand on the counter for 3 hours or so. When ready to bake, heat the oven to 350 degrees. Gently skim off any froth that forms on the surface of the mixture with a slotted spoon. Prepare a large rimmed cookie sheet by pouring the olive oil onto the bottom (if you can, do not be shy or skimpy here with the olive oil, it is wonderful in this recipe).

Once the oven is hot, pour in the batter, making a layer about (1/4) inch deep. Careful, this is going to move a lot when you pick it up! Bake at 350 for 30 minutes, until golden. Remove from the oven when done and let cool a little before cutting & serving.

We played about using different infused oils & letting home made pesto rest on top when it was warm as well as putting olives, vegan cheeses & sundried tomatoes. Amazing!!