I tried this recipe for the first time this week and I was so awesomely surprised by how wonderfully easy and totally delicious it turned out, it’s such a winner! It tastes like a perfect mix of focaccia, pizza and flat bread, nice and doughy yet still thin enough and ever so slightly chewy. Just so good. The basil leaves and sun-dried tomatoes give it the most incredible flavour, subtle and fresh, which means that it totally complements whatever you pair it with. I’m especially obsessed with dipping it into my warm spinach and artichoke dip, but it really tastes amazing with everything. This summer it made for the perfect summer lunch alongside a salad made up of rocket leaves tossed with roasted butternut squash, raw zucchini slices, avocado, cherry tomatoes, almonds, bean sprouts, extra virgin olive oil and fresh lemon juice. I’ve also tried it with hummus and red pepper, little pieces torn up and dipped into soup and even spread with almond butter and dates – it seems to go with everything! It’s so healthy too, filled with an incredible amount of fibre and energy-boosting plant protein, and really easy – you just throw it in the oven and go!
Makes one flatbread, about 10 x 5 inches
- 2 cups of chickpea flour
- 2 cups of filtered water
- 1/2 a cup of fresh basil leaves
- 1 cup of sun-dried tomatoes
- 1 lemon
- 1 tablespoon of tahini
- 2 tablespoons of dried mixed herbs, I use mix herbs de provence, oregano and thyme
- 1 teaspon of miso paste or tamari
- 1 heaped teaspoon of paprika
- a sprinkling of chilli flakes
- salt and pepper
Pre-heat the oven to 190C. Then juice the lemon and place it’s juice with all of the other ingredients – except for the sun-dried tomatoes – into a food processor. Blend until smooth.
Chop the sun-dried tomatoes into bite-sized chunks and stir them into the mixture.
Pour the mixture into a baking tray either lined with baking paper or olive oil and bake for 25-30 minutes until the top is set and you can stick a knife through and pull it out clean.
Then serve and enjoy!