Vegan; Gluten Free
When I made this, I think my cookie sheet was too large. So, if you happen to be like me and have several cookie sheets in different sizes, use a medium one. Mine came out thinner then I would have liked, super tasty. I'll measure the one that I'll use next time, so that way there should be no confusion as to what "large" or "medium" mean. This recipe goes great with any pesto recipe....
2 1/2 cups chick-pea flour (also called gram or garbanzo flour)
3 1/2 cups fresh cold water
2 teaspoons black pepper, or to taste
1/4 cup extra virgin olive oil
A pinch of salt
Vegan Parmesan Cheese
1. In a large mixing bowl, pour in the flour. Add the water gradually as you whisk the flour to keep any lumps from forming. Once all the water has been added, mix until completely smooth and add salt and pepper as desired (just not too much salt and this recipe doesn't need much).
2. Let the mixture stand on the counter for 3 hours or so. When ready to bake, heat the oven to 350 degrees. Gently skim off any froth that forms on the surface of the mixture with a slotted spoon. Prepare a large rimmed cookie sheet by pouring the olive oil onto the bottom (if you can, do not be shy or skimpy here with the olive oil, it is wonderful in this recipe).
3. Once the oven is hot, pour in the batter, making a layer about (1/4) inch deep. Careful, this is going to move a lot when you pick it up! Bake at 350 for 30 minutes, until golden. 5 minutes before pulling out of the oven, sprinkle with vegan Parmesan cheese. Remove from the oven when done and let cool a little before cutting & serving.
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