A few customers who have enjoyed our farinata recently have started making their own from a basic recipe we’ve given. Farinata is a gluten free flatbread / pancake originating in Italy and is traditionally eaten plain with rosemary, salt and black pepper seasoning. However, we like to make ours a little more exciting!
This recipe costs approximately £1.39 for 8 small slices / 4 big slices and is gluten free, nut free and vegan.
1.5 cups chickpea flour £2.19 per bag
1.5 cups water FREE
A few dollops of pesto (we use Zest vegan pesto) £2.29 per jar
Organic tomato sliced thinly 27p each currently
Organic red onion sliced thinly 19p each currently
Salt and Pepper to season
Pre heat the oven to 200 degrees C. In a bowl mix together the chickpea flour and the water until you have a thin but smooth paste, season to taste (if you are avoiding salt then gomasio is a good substitute). Pour the mixture into a quiche or cake tin but be careful as the liquid will seep through loose bottom tins. Put a few dollops of pesto in the tin and swirl around. Next scatter thin slices of tomato and red onion on top. Put in the oven for 10 minutes. To check your farinata is cooked pierce with a cocktail stick and if it comes out clean then it’s done, if not then cook for another few minutes.
Farinata makes a delicious lunch served with salads or a light snack. You can also diversify what you put in the mixture, other suggestions are: olives, spinach, nutritional yeast, mushrooms. In Algeria they make a similar dish called Karanita which is served with cumin and harissa.