Easter is coming and everyone starts thinking about the holidays menu and this is a recipe that could meet everyone needs as it is gluten-free, dairy-free, egg-free and suitable for vegans. If we consider that it can be presented as a second course with a green salad aside, or for an aperitif or a savory snack, we can say that it is a recipe suitable for all and for all occasions.
There are so many versions: this is mine. About vegetables. I chose onion, zucchini, carrots and cherry tomatoes, but you can use the one you prefer: cauliflower, broccoli, leeks, sweet pepper, in short, you can pick any. Also for spices, depending on your taste, you can add the ones you prefer, pepper or turmeric, nutmeg or chilli.
Before baking it, if you want to keep the surface a little softer, give a splash of olive oil.
I often prepare it for my husband and me and I consider it a dinner saver especially when I don’t have much time and the fridge is poorly stocked. I hope it can help you too.
Ingredients:
- 400 gr chickpea flour;
- salt;
- marjoram;
- 400 ml water;
- 1 onion;
- 2 zucchini;
- 2 carrots;
- extra vergin olive oil.
Ottimo
grazie 🙂