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.  For a delicious dessert or breakfast top slices with coconut yogurt and more berries!

Breakfast Strawberry Rhubarb Chickpea Flatbread

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By The Grateful Plate Serves: 6-8
Prep Time: 4 hours resting time Cooking Time: 18 mins

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. 

Ingredients

  • 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

Instructions

1

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).

2

When ready to bake preheat the oven to 375 degrees.

3

Stir the olive oil and vanilla in to the chickpea mixture; set aside.

4

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.

5

Pour the chickpea mixture into the skillet and scatter the strawberries and rhubarb around. Bake for 18 minutes.

6

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.

Notes

A cast iron skillet yields amazing results but any oven proof skillet or baking dish will do!

 

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