Dessert / Dinner / Uncategorized

Chickpea Beet Flatbread with Mint Pesto

I am pleased to report that I was able to spend most of Easter cooking and baking! This chickpea flatbread was inspired by the ingredients in my parents house this weekend and the spring vibes that always come with easter!

For the flatbread:

3/4 cup chickpea flour (for an 8 inch cast iron skillet)

1/2 tsp. baking soda

tsp olive oil

1/2 cup waterunnamed-50

1 sprinkle of sea salt, cumin, nutmeg and cayenne

1. preheat oven to 350

2. combine chickpea flour, water, baking soda and spices and let sit for 10 minutes

3. while flour mixture is sitting, put oil in cast iron pan and heat on the stove top

4. After 10 minutes, spoon chickpea mixture evenly into the pan, cook on stove top for about 2 more minutes and then put into heated oven

5. cook until top of crust hardens to touch and leave oven on to roast beets!

For the Mint Pesto:unnamed-51

1 cup spinach

1/8 cup basil leaves

1/4 cup mint leaves

1/4 cup almonds

1 Tbsp extra virgin olive oil

2 cloves garlic

a splash of water if needed

1.  1 simple step! combine all and blend in food processor!

For the Roasted Beets:

beets

balsamic vinegar

cooking sprayunnamed-52

1. Steam beets in boiling water until soft enough to poke into with a fork

2. Once steamed and cooled, slice into thin coin shapes

3. place on baking sheet with parchment paper, spray with cooking spray and drizzle with balsamic vinegar of choice

4. Roasted until edges started to brown, about 30 minutes

For the Yogurt Sauce:unnamed-54

Siggi’s unsweetened yogurt (any fat content is fine)

1 lime

1/4 tsp cinnamon

1/4 tsp honey

sprinkle of nutmeg

sprinkle of cayenne

splash of almond milk (for consistency)

1. Start with yogurt, lime and almond milk, combine in bowl and stir until you have a consistency that can drizzle

2. add in spices and honey (above are recommended but feel free to add by taste)

3. Drizzle more balsamic vinegar if desired

Final Assembly:

I topped this with micro-greens, edible flours and toasted pine nuts but feel free to get creative and go crazy with it! I thought of this based on convenience and it ended up being something I really enjoyed as well as festive for the holiday!

Happy Easter Everyone!unnamed-56

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One thought on “Chickpea Beet Flatbread with Mint Pesto

  1. Pingback: Chickpea Flatbread | King's Kitchen

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