Let's roll this gluten free week, with original italian recipes of delicious gluten free meals, today we will learn how to prepare a healthy snack. It's a very simple recipe in its conception that it is based on water and chickpea flour, but it could also be water and pea flour or red lentils...just use the ingredients you like!
Ingredients:
FOR THE SAUCE
- Pesto sauce
- 150 g chickpeas
- 90 g tahini sauce
FOR THE VEGETARIAN SANDWICH
- 250 g of chickpea flour
- 375 g of water
- 5 g salt
- 30 g extra virgin olive oil
FOR THE FILLING
- 300 g 'grilled' eggplants
- 100g datterini tomatoes
- basil
- salt
- pepper
For the sandwich bread: prepare a batter with the previously sifted chickpea flour, water, salt and extra virgin olive oil. Pour the mixture into a siphon, loaded with the cream fillers (for whipped cream).
Sip the mixture in oiled aluminum molds. Cook immediately at 90 ° C for 15 minutes.
Prepare the hummus according to the basic recipe: whisk cream the pre-cooked chickpeas. Add the tahini, lemon juice and then mix everything, season with salt and pepper, then mix it all together.
Cut the bread in half and heat it in a plate. Stuff the chickpea bread with hummus, the pesto sauce, grilled aubergines, datterini tomatoes tomatoes and few basil leaf.
