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Breakfast: Chickpea flatbread with Tapenade


Chickpea flour has a surprising amount of protein, fibre, nutrients and minerals so makes a great start to your day. Today I paired this with olives. We often forget that olives are a fermented food so are good for our gut health and are full of fibre and vitamins and although they are kept in a bribe solution we do need some salt in our diet. Try this baked chickpea flatbread with olive tapenade as an alternative to your usual breakfast.


Chickpea flatbread


140g chickpea flour

250ml water

Rosemary and oregano

Sliced olives

pinch sea salt and black pepper

Teaspoon olive oil


You could also add sun dried tomatoes and substitute the herbs with wild garlic or other herb of your choice.


  • slowly add the water into the chickpea flour whilst whisking until you have a smooth batter

  • Cover and if you have time let me this sit for an hour or even over night

  • Preheat the oven to 190

  • line a cake tin or frying pan and pour in the batter

  • Add in the herbs, seasoning, olive oil and evenly place the olives

  • Bake in the oven for about half an hour - the sides should start to become crisp

  • Remove from the pan, cool and cut.


Tapenade


1 cup green olives

1 cup black olives

half cup capers

handful sorrel or parsley

1 garlic clove

Tablespoon olive oil


  • in a blender add all the ingredients and blend to create a paste


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