Ingredients
250 g
chickpea flour
pinch of salt
pinches of chilli flakes, pepper and onion powder, and either rosemary or caraway seeds, to season
1 tbsp
coconut or olive oil
Cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Standing time 2-3 hours
Put the chickpea flour in a bowl and add enough water to make a thin pancake batter, whisking well as you go. Add the salt and seasoning, and then leave it to stand for 2–3 hours. When you are ready to use it, whisk in the oil. Put a frying pan on a medium-high heat. If the pan is not non-stick, lightly brush it with olive oil. Swirl the batter into the pan and cook it until it is brown and crisp, turning once.
Note
• These can also be used as pizza bases, or as wraps to fill with salad, tuna and mayonnaise or other healthy choices. They freeze well.
Recipe and image from The 8-Week Blood Sugar Diet Recipe Book (Simon & Schuster Australia, $35, pbk). Photography by Joe Sarah.
The recipe says to cook the breads in a frying pan so you don’t need to turn the oven on.