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Farinata

A Farinata is quite like a Spanish tortilla or pancake but made with chickpea flour (otherwise known as gram flour) and it’s hard to believe there are no eggs in it! This was a bit of an experiment but a  surprising success and as a farinata is free from all the major allergens is a perfect fussy foodie snack, nibble or lunch.

Farinata Ingredients
150g gram flour (chickpea flour)
400ml lukewarm water
1 tbsp oil
1/2tsp salt
1/2 a red pepper
1 small red onion
1 chilli, finely sliced or 1/2 tsp chilli flakes

Farinata

Farinata

How to make Farinata

Measure the flour and salt into a big bowl and gradually mix in the water, then whisk it up for about a minute. You could cover and rest the batter for a couple of hours if you have time (which I didn’t!).

Preheat the oven to 230C/gas 8. Pour the oil into a nonstick baking tray and heat it in the oven until it is smoking hot.

Get rid of any froth from the top of the batter, give it a quick stir and pour into the hot tray.

Scatter the toppings (remaining ingredients) over the batter (of course you can improvise with these – ham and mushroom or spinach and prawns perhaps) and bake for about 20 minutes or until set.

Season with freshly ground black pepper and allow to rest for 10 minutes before cutting the Farinata into slices like a pizza.

So if your free from diet deprives you of omelette, quiche or anything else along these lines, give this simple but tasty Farinata recipe a try.

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3 Comments

  • Reply
    Aurelie
    May 5, 2009 at 11:35 am

    Sounds very nice! Gram flour is also used to make onion Bhaji. i love them!!

    Ingredients :
    4oz Gram flour (chick pea/besan flour)
    2 onions, roughly chopped
    1 teaspoon of fresh coriander, chopped
    ½ teaspoon of turmeric
    chillis (to taste), de-seeded and finely chopped
    salt and pepper
    1 cup of water
    Oil, for frying
    Steps :
    Sieve the gram flour into a bowl and then add all the ingredients.
    Mix together thoroughly whilst dry.
    Add water gradually, mixing it in a bit at a time. You want a mixture that is just gloopy enough to dribble off a spoon.
    Deep fry in batches for 2-3 minutes, until golden brown.
    Yum!

  • Reply
    Lisa
    January 30, 2010 at 7:43 pm

    Just had a couple of chunks of this for my dinner-delicious!I threw some mini chopped up mushrooms in along with some pancetta, I was a bit hesitant as it was a bit squidgy in the middle but after that 1st mouth full I was hooked mmm, thankyou! Onion bahji to try tomorrow night I think!

  • Reply
    Amy
    November 2, 2011 at 9:00 pm

    This looks great! Never heard of it before, but cant wait to give it a try at the weekend!

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