Besan ( chickpea ) flatbread several times , but I love them so much I'm going to do it again.
First, here is the recipe for them:
1 c Besan ( chickpea ) Flour
1 C Water
1/2 t Garlic Powder
2 T Nutritional Yeast
1/2 t Tony's Cajun Seasoning
Heat a 12 inch non stick skillet over medium heat and brush with oil
Whisk the ingredients in a mixing bowl until most of the lumps are gone. Ladle into skillet. Leave it alone for 3-4 minutes or until the sides start to pull away from the pan. Flip and cook for another minute
Yield: 3 Flatbread
Told ya it was easy! The picture above was my take on a quick pizza. I topped the bread with simple marinara, white beans, broccoli, green olives and cultured nut cheese. I warmed it through on a skillet, but when it was time for eating, I ate it like a quesadilla by folding it in half. The fabulous thing about using the flatbread instead of a tortilla is that you get a fiber and protein boost to your meal.
You can also made a substantial wrap sandwich. This one had hummus, sprouts, broccoli and marinara. They hold together beautifully; sometimes better than whole wheat tortillas!
The next time I make these, I am going to do an experiment and make chips out of them. Nacho Cheese Chickpea Chips anyone?
Tomorrow I am going to post my Gluten Free Brownie recipe. They are SINFUL I tell ya. No health food in those babies.
Next week I will be announcing a giveaway, so stay tuned!