Vegan Recipes
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by Bettina's KitchenJune 13, 2020March 6, 2023
This is the result of creating a bread that contains it all: crunch, sweetness and spiciness all married together, and it’s gluten free too. It’s a typical over-the-top dish that incorporates everything that I love, and it goes well with so many dishes inmy cookbook.
Makes 1 big oven tray
- Servings: 4–6
- Difficulty: easy
Ingredients
- For the flatbread
- 240 g (8.5 oz / 2 cup) chickpea (gram) flour
- 140 g (5 oz / 1 cup) Gluten-free Flour Mix (see page 146 of Happy Food)
- 500 ml (17 fl oz / 2 cups) water
- pinch of pink Himalayan salt
- 1/2 tsp bicarbonate of soda (baking soda)
- black sesame seeds For the caramelised onions
- 2–3 tablespoons olive oil
- 1 yellow onion, sliced
- 1/2 teaspoon sweet paprika
- 2–3 medjool dates, stoned (pitted) and torn or finely chopped For the marinated chickpeas
- 400 g (14 oz) tin chickpeas, drained
- 1/2 teaspoon sesame seeds
- 1/2 teaspoon dried parsley
- 1/2 teaspoon red chilli flakes (red pepper flakes)
- pinch of pink Himalayan salt To serve
- coriander (cilantro) and mint, chopped
Directions
- Preheat the oven to 200ºC (400ºF/Gas 6) and line a baking tray (baking sheet) with greaseproof paper (wax paper).
- Flatbread In a bowl combine all the bread ingredients and set aside. Next, start on the caramelised onions. Heat a good glug of olive oil in a pan and fry the onion for 10 minutes until nice and soft.
- Add the sweet paprika along with the dates, give it a stir and set aside.
- Drain the chickpeas very well – you can even pat them dry with a towel. Put them in a bowl and add the rest of the marinade ingredients, then stir to coat the chickpeas and set aside.
- Drizzle a bit of olive oil over the lined baking tray and spoon the bread mixture over the tray.
- Make sure the mixture is spread out evenly with a spatula.
- Sprinkle the chickpeas evenly over the top along with dollops of the caramelized onions.
- Make sure that every bite will have a little bit of both mixtures. Scatter over the sesame seeds.
- Stick the tray in the middle of the oven and cook for 20 minutes. After the bread is done, move it to the top of the oven for 5 minutes or under the grill to give the chickpeas an extra crunch, but keep an eye on it to make sure they don’t burn.
- Take the bread out of the oven and transfer to a wire rack to cool. Serve immediately as a side dish or as a starter bread with any of the dips and sides in this chapter and sprinkled with chopped herbs
CategoriesGluten Free Nut Free
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- See AlsoChocolate Crunch Recipe | Chocolate Concrete Cake | Hint Of HelenClinkers Slice | Easy 10 Minute No-Bake RecipeVegan Pecan Pie Bars (Gluten-Free) - Rhian's RecipesYotam Ottolenghi’s recipes for a vegetarian Christmas
Katherine Alexa Cowtan says:
November 12, 2022 at 9:48 pm
This recipe was the one which inspired me to buy the book, and the first I tried. I followed it to the letter, but it made a very runny batter (so not sure why a spatula was suggested for spreading it), and I couldn’t get it to cook in the middle, even after 1 hour in the oven. Is the liquid quantity correct – it seems excessive? Would love to make this work. I used a tray bake tin about 8″ x 12″ lined with baking parchment. Thanks.
Reply
Bettina says:
November 17, 2022 at 12:51 pm
Hi Katherine,
Thanks for your message – huge apologies, there was a misprint in the book and we have updated this post with the correct quantities (chickpea flour has been updated to 240g). Flours can differ so just make sure the batter is nice and spreadable with a spatula, and it should all work out this time. Thanks for pointing this out 🙂
Happy cooking! xReply
Rachel says:
February 22, 2023 at 5:45 pm
Flat bread mixture was still runny with the 240g chickpea flour, so I reduced the water to 400ml. I placed the bread on top of the oven for 10 minutes because it looked a bit undercooked. The consistency was like regular bread, but it had an aftertaste. I thought the soda bicarbonate was too much. Will do this again with less baking soda.
Reply
Bettina says:
March 6, 2023 at 1:38 pm
Hi Rachel,
Huge apologies, the bicarbonate of soda should have also been updated to 1/2 teaspoon, all fixed now, I’m sure it will taste great the next time you make it 🙂See AlsoThe BEST No Bake Slice RecipesReply
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