Rosemary Chickpea Flatbread {Vegan, Gluten Free}
I’ve been gluten free for about two years now. While I’m not a celiac, I do have gluten sensitivity and have found that my health has improved since eliminating this wheat protein from my diet. When I found this recipe for a gluten-free flatbread loaded with garlic and herbs, I was all over it! Like, hellooooo…GARLIC!! ? Much to my husband’s chagrin, I am a major garlic lover. ? Serve this bread with some hummus or artichoke and spinach dip and you won’t miss the gluten in the least.
Ingredients
- 1 cup garbanzo fava flour (I like Bob’s Red Mill brand)
- 1 cup water
- 3 cloves garlic, minced
- 1 Tbsp fresh or dried rosemary, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Mix together garbanzo fava flour with water until all clumps are gone. Stir in garlic, rosemary, salt, and pepper. Pour onto parchment-lined baking sheet. Use a spatula to spread evenly into about an 8x12'' rectangle.
Bake for 15-18 minutes, or until edges turn golden brown and crisp. Remove from oven, cool for 10 minutes, then slice into triangles or squares! This great served alongside some hummus. ENJOY!
