This flavorful, easy, and quick cooking gluten-free flatbread is made primarily from 2 ingredients: chickpea flour and coconut milk. It’s full of flavor thanks to the addition of all the Mediterranean herbs, but you can omit them for a plain bread, or add your own spice mix to give it a new twist.
Here’s the recipe:
Italian Chickpea Flatbread
1/3 cup coconut milk
3/4 cup sprouted chickpea flour
1/2 tsp. Dried oregano
1/2 tsp. Dried basil
1/2 tsp. Dried thyme
1/2 tsp. Dried rosemary
1/2 tsp. garlic powder
1/2 tsp. Black pepper
1/4 tsp. Pink Himalayan salt
Preheat oven to 425 degrees Fahrenheit.
In a bowl, combine all of the ingredients and mix well. Line a baking sheet with parchment paper, and use a spoon to dollop the chickpea mixture onto the parchment paper, leaving at least ½ inch on all sides between each flatbread dollop. (You could also create larger piece of bread, in any shape you like).
Bake in the oven for 20 minutes, until edges turn golden. Let cool completely before using a spatula to remove from the sheet.
Serve with olive tapenade, cashew basil pesto, hummus, or simply olive oil for dipping.
Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide, will teach you how to eat healthy without going broke.