If you’re trying to stay gluten-free but desperately need an avocado toast fix, look no further. Lots of Mediterranean countries make some version of a flatbread with garbanzo flour, but eating whole foods is always a better deal.
The fresher the better. Garbanzo beans are thirsty little guys so make sure you use a lot of soaking water.
The cumin, garlic, and herbs are all optional, check the Variations for a short list of the endless possibilities.
I use a 10” baking dish for this recipe. It also works well with cast iron pans. If you don’t have a big enough one, try a combination of smaller pans, or save half of the batter for the next day.
Ingredients for 8 slices flatbread:
- 185 g garbanzo beans, soaked in at least 3 cups
- water overnight
- 2 cloves garlic
- 14 g cumin powder (optional)
- 5 g sea salt
- 14 g baking powder
- 300 ml water
- Small handful fresh herbs such as cilantro, parsley,
- dill, or rosemary
- Olive oil
Method
Preheat the oven to 175° C / 350° F along with the pan you’ll be baking in.
Drain the garbanzo beans and rinse well. Place them in a food processor or high powered blender, and let it run
on high speed for a minute. You want to grind the beans as close as possible to a smooth paste.
Add the garlic, cumin (if using), salt, and baking powder and process again for a few seconds. Slowly add the water in thru the top as the machine is running and let it run for 20-30 more seconds. Add the fresh herbs, process for a few seconds. When the oven is hot enough, remove the pan, use a cloth or paper towel to spread a light coat of olive oil across the
hot pan. Pour the batter in, and place back in the oven for 20-25 minutes or until the middle is cooked thru. (You can also switch the oven to Broil for 4 or 5 minutes if you prefer a crispier brown color.) Remove from oven and
allow to cool for at least 15 minutes before cutting.
Variations
This dish resembles a frittata when you add vegetables. Chop the small and don’t overdo it. Onion, broccoli, cauliflower, potatoes, sweet potatoes, celery, and thinly sliced greens can all be added raw if you dice them fairly small. You’ll want to also add 125 ml or so of extra water during the blending phase. Try adding a small amount of pungent foods like sliced sun-dried tomatoes, or chopped olives.
I’ve made some divine sweet versions as well. For a blueberry version that will fill your home with a divine aroma…
substitute coconut milk for half of the water and blend in a small amount of toasted pecans as well. Pour into the hot baking dish then stir in a handful of fresh or dried whole blueberries. Top with shredded coconut before baking.
Enhance your daily intake of omegas by adding 1 or 2 spoonfuls of hempseeds, chia, or pumpkin seeds during the
grinding stage.
