This morning for breakfast I made a lovely chickpea farinata with apples, gluten-free. Really simple to prepare and very tasty.
Usually we are used to enjoying savory farinata, perhaps as an accompaniment to vegetables, but I assure you the sweet version has its reasons.
Simply make the farinata base and at the end add some Renette apples. Bake as usual and serve.
If you are interested in chickpea flatbreads, try checking other versions:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 4 Hours
- Cooking time: 25 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: Autumn, Winter
- Energy 247.38 (Kcal)
- Carbohydrates 29.18 (g) of which sugars 11.57 (g)
- Proteins 8.62 (g)
- Fat 10.75 (g) of which saturated 1.43 (g)of which unsaturated 1.68 (g)
- Fibers 5.33 (g)
- Sodium 125.40 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cup chickpea flour
- 1 7/8 cup water
- 2 1/4 tbsp extra virgin olive oil
- 2 Renette apples
- 1 pinch sea salt
Steps
Mix the chickpea flour with the water, preferably using a blender to avoid the lumps that the flour makes. Let it rest for at least four hours at room temperature (do not refrigerate).
Preheat the oven to 220°C (428°F) with the fan (convection).
After the resting time, remove the foam that will have formed on the surface of the batter, and add the other ingredients: one tablespoon of oil and the pinch of salt.
Oil the baking pan with the remaining oil, spread it well and pour in the batter. Peel and slice the apples, and place the slices on top of the farinata. Sometimes the batter sticks to the pan, so if you prefer you can line the pan with parchment paper.
Bake for about 25 minutes until well golden; be careful not to burn it—check and lower the temperature or cover with foil if needed.
Remove from the oven, let it cool slightly, slice and serve.
Timo e Lenticchie’s tips
We know that if you already have the farinata method down, you already make them perfectly; I don’t have that technique, so I make it in a pan. The biggest issue is always understanding when it is fully cooked and how to prevent it from sticking.
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