Pegan Pick: Farinata

My life changed for the better on Sunday. I finally – FINALLY – found a “Jessica approved” substitute for bread.

Guys. I ate a sandwich. Or as close to a sandwich as I’ve gotten in practically a year.

Here’s how it went down. Zack and I may or may not watch Food Network Star, and really enjoyed the type of recipes Nicole Gaffney introduced during her time on Season 10. Long story short, I still follow her blog in the hopes that I will happen upon a recipe using ingredients I can eat (and the elementary kitchen skills I have).

Earlier this month I came across her recipe for farinata, or savory chickpea flatbread. The ingredients are dairy-free, gluten-free, and sugar-free AND it looked to be an insanely simple recipe. I wanted to try it right away, but I looked at both Whole Foods and on Thrive for chickpea flour, but couldn’t find it until a recent trip to Buffalo (thank goodness for Wegmans).

We had leftover lamb from my birthday dinner this weekend and while we were meal planning on Sunday, I suggested using the leftover lamb and trying this recipe to make a Greek sandwich.

Oh. My. God.

Please stop what you’re doing and try this right now. Basically, you mix chickpea flour, warm water, olive oil, and salt and put it into a heated cast iron pan under the broiler. That’s it! It only look 4 minutes in our oven.

It is so incredibly simple, AND there is even a video to go along with the instructions. Here’s the full post from ColeyCooks: Farinata Recipe

While I don’t have any photos of our first farinata-inspired meal (too busy eating), we did use it as a base for easily the best eggs benedict ever this morning:


Next, we’re going to try to incorporate it into a sweeter breakfast option (think: chickpea pancakes with stewed berries) and as a base for pizza. The possibilities are endless – I’ll keep you posted.

I hope you enjoy this recipe as much as I did – Thanks, Nicole!

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