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6 Serves
110 Mins
In a large mixing bowl, whisk together the chickpea flour, water, olive oil, and salt until completely smooth, ensuring no lumps remain.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
76 µg / 400 µgCalcium
170 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
120 mg / 420 mgPhosphorus
60 mg / 1,250 mgPotassium
840 mg / 4,700 mgSodium
137 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
12 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Let the batter rest at room temperature for at least 60 minutes to allow the chickpea flour to hydrate properly.
Preheat your oven to 200°C and lightly grease a baking dish with a small amount of olive oil.
Pour the rested batter into the prepared baking dish and bake for 25 to 30 minutes, or until the top is golden brown and set.
36
g99
g17
g
