Are you looking for a recipe for some healthy & quick and easy dinner? Have you ever heard about this gluten-free chickpea flatbread called farinata? I have never heard about it until I moved to Turin and now I prepare it at home very often. We just love it and its the easiest dish I have ever prepared. It’s a vegan, gluten-free, grain-free and diary-free. It looks like pizza but tastes as a quiche, it’s crunchy on top and moist inside.
It is served straight from the oven and the inside of farinata is literally melting in your mouth. It’s very creamy inside and it seems too liquid. There is nothing wrong and it’s exactly how it should be. Later, when it gets colder, the inside will get more dense and you can eat it easily by holding in hands.
Make your own variations of farinata
When I prepare this farinata, I try to make it different every time, using a seasonal vegetables I have at home. When you pour the batter into the baking pan, just place on the top some veggies and bake it in oven together. It works great with onions, see the recipe posted here, or with tomatoes, bell peppers, zucchini… If you love cheese, just add some slices inside or sometimes I add a sausage too. As the chickpea flour is a complex mix of carbohydrates and protein, you can just serve it it together with some green salad.
Put aside the batter for some time
You should put aside the batter to the fridge for 4 hours. I know sometimes 4 hours can be very long. And I also often forget to prepare the batter in advance or just simply I have not thought about what to cook for dinner or lunch. In this case, I only put together the ingredients and leave it aside for 30 minutes at least. Then I stir it, pour it into the baking pan, place some veggies on top and bake it.
This Farinata is:
- Great for dinner or as a snack for guests
Recipe for this gluten-free & Vegan Italian Farinata
- N. of servings: 2
- Time of preparation and cooking: 10 minutes + 4 hours of rest and 30 minutes of baking
- Kitchenware needed: bowl, whisk, cake/pizza pan of about 32 cm diameter
- 500 ml water
- 1 tsp salt
- 25 g extra virgin olive oil
- 150 g of chickpea flour
- In a bowl, combine well by using a whisk all ingredients. Leave it in a fridge for about 4 hours. Overnight is fine too. The batter will be quite liquid. It serves for the right consistency of baked farinata.
- After, turn on the oven for 205 degrees (ventilation plus girl top/down option).
- Grease your pan or use a parchment paper. Pour the batter into the pan and bake in oven for 30 minutes. The batter should be high about 0,5/1 cm, so use a pan that is large enough.
- You can serve the farinata hot (the inside will be really soft, should be melting in your mouth, while the bottom and top will be more stable & crunchy), or cold – the farinata will get dense and it’s easier to eat.
Notes: It is served straight from the oven and the inside of farinata is literally melting in your mouth. It’s very creamy inside and it seems too liquid. There is nothing wrong and it’s exactly how it should be. Later, when it gets colder, the inside will get more dense and you can eat it easily by holding in hands.
Some practical tips:
- The batter in the pan should be high about 0,5 cm or max 1 cm.
- Farinata is the best when eaten freshly taken out from the oven. Like a pizza. But I like it also the other day when we take it to the office, its enough to warm it a little bit.
- Parchment paper is not necessary if you grease your pan well. I always use it because it saves a lot of cleaning after 🙂
- Leftover farinata always keep in fridge!
Try this recipe and let me know!
If you are curious about some other gluten-free and healthy recipes, have a look at the recipe index.
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