By Vicky
Farinata (ZOE)
This farinata ticks all the boxes, it’s quick to make, packed with fibre and plant protein and stores really well so you’ll have it on hand for a quick snack with your favourite dip or make a meal of it with a side salad or delicious bowl of soup.
You can top yours off with whatever you like but the rosemary is a non-negotiable! A delicious alternative to your typical lunchtime sandwich and it scores a whopping 86 on ZOE for me.
Updated at: Fri, 02 Feb 2024 16:27:53 GMT
Nutrition balance score
Great
Glycemic Index
63
Moderate
Glycemic Load
14
Moderate
Nutrition per serving
Calories226.7 kcal (11%)
Total Fat12 g (17%)
Carbs21.4 g (8%)
Sugars0 g (0%)
Protein8.8 g (18%)
Sodium64.9 mg (3%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat your oven to 200C
Step 2
Grease an ovenproof dish or baking tray with olive oil and place in the hot oven*
Step 3
Put the chickpea flour into a large bowl and whisk in the water followed by the olive oil and salt.
Step 4
Set aside while you chop any toppings then take the hot dish out of the oven, pour in the batter and top with the rosemary as well as the olives, onions and tomatoes if using.
Step 5
Bake for 30 minutes until golden then leave to cool
Step 6
Slice and serve with your favourite salad, on the side with some dips or as an alternative to bread with some soup.*depending on how much oil you use and the dish you’re baking it in the farinata can get a little caught at the bottom so use parchment paper if you’re concerned. The dish we used had a 30cm diameter.
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