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.
140g chickpea flour
Rosemary and oregano
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.
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