Eating this scrumptious treat made me feel really fancy.
Fancy like I was at a cocktail party where people dress up in slinky dresses and suits, drink expensive liquors and wines in all the appropriate glasses and mill around discussing the latest political scandal or economic situation. Where there is undoubtedly trays of delicate bite-sized morsels being circulated among the crowd by waiters dressed in silly catering outfits. I imagine these would be happily at home on one of those trays.
And as I was eating these, feeling all fancy and grown-up like and in a gloriously good mood because of it, I had a startling realization- I AM a grown-up.
Should I be eating things like this on a regular basis? Why am I not attending more cocktail parties? When was the last time I wore a dress?
When exactly did I forget I was all grown-up?
Oh life crises.
All in a days work over here.
Oh well, at least I have these delicious bites to savour and just maybe help me forget I’m supposed to be an adult just a little while longer ;)
While these remind me of appetizers found at cocktail parties, I assure you, these are much healthier than the traditional fare! The “bread” is made with almonds and chickpea flour, loading them with fiber, protein and healthy fats and the pesto packs a superfood punch with kale, lemon, garlic, walnuts and hemp oil. But don’t worry, taste was not sacrificed! The flatbread is deliciously spiced with garlic and herbs and the pesto is extremely flavourful thanks to basil, lemon and garlic. These are delicious served warm or cold and make a great snack or accompaniment to a meal. This recipe makes more pesto than you need so use leftovers as a dip, spread or sauce for your favourite grain or protein!
Savoury Chickpea Flatbreads with Kale Basil Pesto (Vegan, Gluten-free, Sugar-free)
Ingredients (9 squares)
- 1 cup chickpea flour
- 1/4 cup almond meal
- 1 cup water
- 2 tbsp olive oil
- 2 tsp rosemary
- 1/2 tsp sea salt
- 1 1/2 cup kale, torn into shreds
- 1 cup fresh basil
- 1/4 cup walnuts
- 2-3 cloves garlic
- 2 tbsp hemp oil (or more olive oil)
- 2 tbsp olive oil
- juice of 1/2 a lemon
- salt and pepper to taste
Mix all ingredients in a bowl. Grease a 9×9 square baking pan and pour in the batter. Bake at 400F for 23 min. Allow to cool in the pan.
Add all ingredients to a food processor and process until smooth.
Cut the flatbread into 9 squares and top with 1 1/2 tsp of the pesto. Serve warm or cold!
Save leftover pesto for a dip, spread or to top your favourite grain or protein!
I have been on such a pesto kick lately! Anything you are all obsessed with at the moment?
What’s your favourite pesto combination? How do you serve it?
Have a lovely Tuesday!
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