Easy Baked Chickpea Frittata
Author -Yields: 4 servings
Ingredients
- 3/4 cup chickpea flour (90g)
- 2 tablespoons white rice or ultrafine brown rice flour (20g)
- 1/8 teaspoon xanthan gum (optional)
- 1 teaspoon Kala namak (substitute sea salt)
- 2 teaspoons baking powder
- 7/8 cup water (210ml)
- 1 1/2 tablespoons avocado oil
- 1 teaspoon apple cider vinegar or freshly squeezed lemon juice
Instructions
- Preheat the oven to 425°F. Line the bottom of an 8-inch/20cm round cake pan with parchment paper or brush it lightly with avocado oil. (If you have a nonstick cake pan, the parchment and oil are helpful but not necessary.)
- In a large mixing bowl, combine the chickpea flour with the rice flour, xanthan gum, kala namak, and baking powder. Whisk these dry ingredients together. Add the water, oil, and vinegar. Continue whisking until the batter is smooth; it will be quite loose and pourable.
- Pour the batter into the prepared cake pan. Bake for 18-22 minutes, or until the top of the frittata is firm and the sides are just turning golden. Cut into wedges and enjoy.
Notes
Optional: directly before baking, you can decorate the top of the frittata with strips of sun-dried tomato, roasted mushrooms, or thinly sliced potato.