Elena’s Colourful Farinata

vegan, gluten-free, dairy-free

This recipe comes from Elena Holmes, a fellow nutrition consultant and superb vegan cook!  Based on a traditional dish from northern Italy, Elena has added more vegetables and spices to increase the taste, colour and nutritional quality.

Ingrediants

200g Gram flour (also sold as chickpea flour)Veg_snip

approximately 400ml water

1 medium leek

1 red onion

1 red pepper

1 large courgette

4-5 medium tomatoes

1 bunch fresh (or dried) sage

Optional spices: crushed chillies, turmeric, curry, smoked paprika – select according to taste

Olive oil to grease the tray and drizzle over the farinata

Pinch of salt

Carefully mix the flour, water and salt until it has the consistency of cream or gravy – use a whisk to avoid lumps.  Leave this mixture to rest for 40-60mins.

Preheat the oven to 200°C.

Dice the vegetables and sage.  Oil a standard sized baking tray and scatter the veg and sage evenly over it.  Add your chosen spices.  Pour the flour mixture over the vegetables, drizzle sparingly with olive oil and bake for 25-30mins until the vegetables are cooked andthe farinata has the consistency of soft flat bread.  Allow to cool for a few minutes then cut into pieces and serve.  Leftovers can be eaten cold the next day.

Elena can be contacted at www.elenahealthfood.com

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