Lilly Higgins: Chickpea-flour flatbread farinata is versatile and packed with protein
This is one of the easiest bakes to make. The Tuscan chickpea flour flatbread farinata is also known as cecina or socca pancake. You can bake it in the oven as I have here, or pour the batter on to a well-oiled frying pan and then pop it on the heat before finishing it under the grill.
I love making it as a quick cornbread-style bread to serve with chilli con carne and the like. It soaks up gravy and sauces so well. I often serve mine with stews or salads. This recipe uses the chickpea flatbread as a base for wild garlic pesto. I wrote last week about how to identify wild garlic – broad waxy leaves, distinctive pungent garlic smell and found in shaded woodlands. The pesto is often the best use for the leaves.
Easy Bread Recipe Gluten Free Bread
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