Ever made a farinata?

Well, more importantly what is a Farinata?

I bet you’ve never made one.

Have you?

It’s a simple blend of chickpea flour, water and olive oil.

A touch of sea salt.

And freshly ground pepper.

And a bit of fresh rosemary.


A protein-packed dish that is gluten-free, dairy-free and vegan.

Perfect atop salads.

Or grains.

Cooked veggies.

Or mixed into stir-fries.

Or, if you’re like me.  You can enjoy this dish alone with a spoon, a dollop of ripe avocado and a sprinkling of chopped cherry tomatoes.

Love it.

Protein Gluten-Free Goodness.

Now you don’t get that in every dish, do you?

Have I persuaded you to make a Farinata yet?

Come on.

It’s not as complicated as it looks.

Go ahead, give this recipe a whirl and bake it on up.

It’s fun and tasty.

Something new to add to your meals.

Think of it this way:

It’s a cute, new protein that can be enjoyed in so many ways.

Need some pairing advice?

Just ask away. I’ve gotta lotta these Farinata dishes stored in my little head.

Eat up.

Chickpea Farinata

Gluten-Free and Vegan

Serves 4


  • 1 cup chickpea flour
  • 2 cups cold water
  • 1 1/2 tsp. sea salt
  • 1/3 tsp. freshly ground white pepper
  • 2 Tbsp. extra virgin olive oil
  • 1 tsp. dried rosemary


  1. Preheat oven to 500° F.
  2. Place a pizza stone in the oven to warm.
  3. Combine chickpea flour and water; whisk well to combine.  Add sea salt, pepper, olive oil and rosemary. Set aside for 1 hour at room temperature.
  4. Place 4 ramekins on warm pizza stone and heat 15 minutes in the oven.
  5. Remove ramekins from oven, spray with nonstick cooking spray. Transfer chickpea mixture into hot pan. Return to oven; bake for 12-14 minutes or until golden brown.
  6. Remove ramekins from oven; set aside to cool.  Slice farinata into chunks or strips.
  7. Serve atop vegetables, salads or whole grains.
  8. Enjoy.

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To enter:

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    1. Thanks Jessica; I took these pics at my family’s summer home on the beach in New Jersey! So happy you love them. Have a great day!

  1. Looks like a cross between cornbread and pancakes…with a whole different flavor profile, I’m sure! I love anything made in ramekins. 🙂

  2. Cute idea Amie – I think that would make a great pizza crust actually 🙂 I’ve only tried chickpea flour once – it’s in Bob’s Red Mill Flour I think…it was okay, but I prefer chickpeas in hummus form 🙂

    I already follow you on Twitter. And…I just like rice – great with veggies, sauce, goat cheese and grilled chicken 🙂

  3. I have only ever used chickpea flour to make socca (a french dish similar to this, but it is almost as thin as a crepe), so I think I am going to have to try this!

  4. I’d love to try it because we’re big rice fans but especially because little one can put it away like no one you’ve ever seen. It really is something to behold lol

    1. Mmmmmm sounds delish, Sarena. I’ve never had socca but I’m sure it’s fabulous. Thanks so much for your comment; great to hear from you and I hope we get to meet in person soon!

  5. Could you give me some ideas of what to pair this with for a full meal? Maybe used this as the main dish and pair it with a side that I can make in advance? Putting a carb like rice or pasta with is seems like too much though. Maybe a slaw or roasted veggies? I would appreciate your suggestions, it looks great and I want to make it.. Thank you for posting.

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