Every Tuesday and Thursday, there is a farmer’s market (often called green market in NYC) near my office that I visit frequently. It is a very convenient stop during my breaks to stock up on fresh, seasonal fruits and veggies. One of my favorite treats to pick up is for breakfast from Body & Soul bakery: farinata. I would get a piece of farinata at least once a week, but at $5 a slice, I have been wanting to try to make my own. There is something about the ritual of going to the farmer’s market to pick up this savory breakfast option that is missed with making it on my own, but I always love to experiment with new recipes!
This is a great savory breakfast option because the chickpea flour gives you carbs and protein- a great combination in the morning without having to include pancakes and bacon. This is also a great way to sneak veggies into breakfast- which can be hard to do. You can experiment with different veggies in the farinata. I used what I had available, and I hope to try this again with different combinations!
The farmer’s market version is a little drier, so you can play with your flour/ water ratio to get the consistency you prefer. This is a great make ahead breakfast that I will be taking with me to work this week!
- 1.5 cups chickpea/ garbanzo bean flour
- 2 cups water
- 1 T olive oil
- 1/2 med. green zucchini
- 1/2 med. yellow zucchini
- 1/4 med. red onion, sliced
- sea salt and black pepper
- 2 T chopped, fresh parsley
Mix chickpea flour and water thoroughly in bowl. Allow to rest for three hours. Preheat oven to 350. Coat a round cake pan generously with olive oil. Spoon foam/ bubbles off top of flour/ water mixture. Add sea salt, black pepper, and olive oil and whisk until combined. Slice zucchini and onion. Layer half zucchini on bottom of pan. Pour flour mixture on top. Add remaining zucchini, onion, and parsley. Bake for 45 minutes. Allow to cool completely- preferably on a wire rack. Eggplant might also be used in this recipe.