I often wonder if it’s just me but when I make food into slices it automatically makes it seem more interesting/fun, but what I also love about this recipe is that it’s so easy to throw together, is jam packed full of plants and spices plus it means you can use up whatever veg you have lying around the fridge or freezer.
For this recipe I used mostly chickpea flour/gram flour which can be easily found in the World section of the supermarket so don’t fret and is quite cheap too as it’s made from chickpeas (can also include split peas) but also gives extra fibre and protein to the recipe which is a bonus. I wouldn’t recommend substituting this flour as it’s quite absorbent and gives a thickness to the recipe which is fairly unique and can’t really be mimicked by any other flour that I’m aware of.
Serving suggestion: I like to serve these with a drizzle of chilli infused oil or hummus and an extra sprinkling of nutritional yeast on top of some salad leaves. You can also use a thick yogurt & chipotle paste dip.
Recipe (makes 8 large slices)
125g chickpea flour (AKA gram flour)
75g wholemeal flour
1 tsp garlic powder
6 twists black pepper
1 to 2 heaped tsp smoked paprika
1/3 tsp cayenne powder (or adjust to taste)
3 Tbsp nutritional yeast (can sub parmesan or grated cheddar)
½ red onion, chopped
1 bell pepper, chopped
5 olives, chopped
1 large carrot, grated
1 Tbsp balsamic vinegar
1 Tbsp oil
Notes: You can use various veg e.g. mushrooms instead of olives or add sun dried tomatoes etc and alternate spices to suit your tastes e.g. 2 to 3 tsps curry powder
As these don’t need to cook for long I find it best to chop the veg into small chunks so that they cook quick and don’t come out too hard
Preheat the oven to 180C
Start by mixing together the dry ingredients in a large bowl.
Next, chop your veg/prep it then add all of them into the flour and give it a quick stir, then add in the wet ingredients and give it all a good stir (use some elbow grease to make sure you mix the bits of flour at the bottom into the mixture).
Line a medium rectangular baking tray and pour in the mixture
Bake for 22mins then remove and allow to cool for 5mins before slicing. Once completely cooled, store in an air tight container in the fridge. They make a great quick lunch box option or savoury snack.
Let me know what versions you used if you make these, share in the comments below or on my social media.