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Tuscan Chickpea Flatbread & Raspberry Sunrise Mimosa

WNYT Staff
Created: February 22, 2020 11:11 AM

Cecina Bar (Tuscan Chickpea Flatbread)

Amy Rota-Poulin Copyright 2020

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Cecina Ingredients:

1 ¼ cups (about 150g) Chickpea or Garbanzo Bean Flour

2 cups of warm water

2 tablespoons extra virgin olive oil

1 teaspoon Himalayan sea salt

Himalayan sea salt and pepper to taste

2 tablespoons olive oil for the pan

In a medium mixing bowl add the chickpea flour. Slowly whisk in the warm water to avoid clumps. Whisk until the batter is smooth. It will be thin. Cover the bowl with plastic wrap and let it rest for 4 hours or over night in the refrigerator.

After the chickpea flour and water have rested, uncover and whisk in the Himalayan sea salt and the extra virgin olive oil.

Preheat your oven to 475 degrees. Oil a 12inch pizza pan or cast iron skillet with 2 tablespoons of olive oil. Pour batter in the pan, and lightly whisk with a fork.

Place pan in the oven and bake for 15-20 minutes until the Cecina is golden brown and crispy on the edge.

Remove from oven, sprinkle lightly with Himalayan sea salt and pepper to taste.

Slice like a pizza and serve simply with a drizzle of your favorite extra virgin olive oil.

To make a Cecina Bar, have your favorite ingredients available for your family and guests to create their own Cecina masterpiece.

Here are my favorite Cecina pairings,

 “The Farmer’s Market”, top with caramelized red onions, fresh arugula or baby greens, figs, roasted asparagus and Moxie Ridge Monocle cheese. Drizzle with balsamic reduction and Dancing Ewe Farm Extra Virgin Olive Oil.

“Spring Please” top with sautéed scallions, jackfruit, fresh ginger and garlic, fresh orange slices, bell peppers, avocados, cilantro, and a squeeze of fresh lime.

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Raspberry Sunrise Mimosa

Amy Rota-Poulin Copyright 2020

1 cup of fresh or frozen raspberries

¼ cup of fresh lime juice

2 fresh basil leaves

Pure local maple syrup to taste

2 ounces of Cointreau

Prosecco

Muddle the fresh berries, basil, pure local maple syrup and Cointreau together. Pour into the bottom of champagne glasses and top with Prosecco.

Please enjoy responsibly.

*Quick Tip: To turn this cocktail into a mocktail replace the Cointreau with fresh squeezed orange juice, and replace the Prosecco with sparkling mineral water.*  

*Please Drink Responsibly* Cocktail is for adults over age 21 only.*

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *

This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy. Enjoy! 

For more recipes please visit Instagram: @glutenfreewithamy

Facebook: https://www.facebook.com/pages/Cook-Gluten-Free-With-Amy/146394436394


Copyright 2020 - WNYT-TV, LLC A Hubbard Broadcasting Company

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