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.
Recipe by David Avocado Wolfe at https://www.davidwolfe.com/italian-chickpea-flatbread/