Moroccan-style vegetable platter
Serve up this moreish Moroccan-style vegan platter for supper. Did you know that nasunin, which is responsible for the purple colour in aubergine, helps protect brain cells?
Gluten-free flatbreads
- Preparation and cooking time
- Prep:
- Cook:
- plus resting
- Easy
- Serves 8
Skip to ingredients
- 250g gram (chickpea) flour
- ½ tsp rapeseed oil
Nutrition: Per serving
- kcal119
- fat2g
- saturates0.2g
- carbs17g
- sugars1g
- fibre3g
- protein7g
- salt0g
Method
step 1
step 2
Heat the oil in a 20cm non-stick pan. Add 4 tbsp batter and swirl it around to cover the base. Cook for 1-2 mins each side. Repeat with the remaining batter until you have 8 flatbreads in total. (If you have a non-stick pan, you shouldn’t need to add more oil.) Will keep chilled for four days or frozen for three months. Keep the flatbreads separate by stacking them with sheets of baking parchment in between.
