We love chickpea flatbreads for their ease of preparation and limitless flavour possibilities! This one uses fresh strawberries and fresh or frozen rhubarb for a spring inspired breakfast or snack. For a delicious dessert or breakfast top slices with coconut yogurt and more berries!
Breakfast Strawberry Rhubarb Chickpea Flatbread
We love chickpea flatbreads for their ease of preparation and limitless flavour possibilities! This one uses fresh strawberries and fresh or frozen rhubarb for a spring inspired breakfast or snack.
- 1 cup chickpea flour
- 1 cup + 2 tbsp room temperature water
- 1/2 tsp fine sea salt
- 2 tbsp olive oil
- 1 tsp vanilla extract
- 2 tsp coconut oil
- 1/2 cup sliced strawberries + more for serving
- 1/2 cup sliced rhubarb, fresh or frozen
- vanilla coconut yogurt for serving if desired
In a medium sized bowl stir together the chickpea flour, salt and water; cover and set aside for at least 4 hours (you can use this immediately but the longer it sits the better the flavour).
When ready to bake preheat the oven to 375 degrees.
Stir the olive oil and vanilla in to the chickpea mixture; set aside.
Place a 9 or 10"cast iron skillet in the oven for 3-5 minutes to heat up. Put the coconut oil in the hot skillet and swirl it around until it coats the bottom.
Pour the chickpea mixture into the skillet and scatter the strawberries and rhubarb around. Bake for 18 minutes.
Remove from oven and allow to cool slightly. Cut into slices. Serve the warm bread with a dollop of coconut yogurt and more fresh berries.
A cast iron skillet yields amazing results but any oven proof skillet or baking dish will do!