Breakfast on the run? no problem! lunch box filler? we have you sorted! afternoon pick me up? yep, we have you there too! This is such a delicious and simple recipe to make at home, and it will set you up for the day – or even better make it and enjoy it tomorrow in your lunch box!
Chickpea flour (also known as garbanzo flour) has a delicious nutty flavour and is naturally rich in protein and fibre. You are able to find it in most major supermarkets, health food stores and grocery stores – Northern Beaches peeps; check out Harris farm! they have it in the flour isle.
This recipe is nut free, wheat free, dairy free, vegan and bursting full of fibre, phytonutrients and yummy goodness.
I N G R E D I E N T S
1 1/2 tablespoons olive, avocado or macadamia oil
2 cups of chickpea flour
2 cups of water
1 lemon, zest + juice
1/2 teaspoon salt
black pepper to season
1/2 bunch of herbs (your choice of thyme, rosemary, basil, sage oregano) roughly chopped
1 cup vegetables of choice (roasted carrots, sweet potato, pumpkin, cauliflower, fennel, capsicum etc)
1 cup of finely chopped greens such as spinach, silverbeet and kale
M E T H O D
- Preheat the oven to 220 degrees and pour the oil of choice into 15-18 cm cast iron pan or baking dish. Place pan/dish into the oven while you prepare the filling.
- Whisk together chickpea flour, water, lemon, salt, and pepper in a large bowl or jug until well combined. you can even prepare this mixture ahead of time as it keeps well in an airtight container.
- Add herbs, vegetables and greens into the chickpea flour mixture and stir to combine.
- Remove pan/baking dish from the oven and using an oven mitt, tilt the dish so that the oil covers the whole pan.
- pour over chickpea flour mixture straight into the centre of the pan, bake in the oven for 30-35 minutes or until golden brown.
Serve with a delicious seasonal garden salad, roasted veggies, ripe avo
Recipe developed with love and passion by Kate Levins \\ Nourishing Club