Today I would like to share a Gluten-Free and Vegan Frittata recipe.  It’s very easy to make. You only need two ingredients chickpea flour and non-dairy milk.

Before we go into details let’s have a look at Chickpea or Garbanzo flour. Originally made from grounded chickpeas. Chickpeas have a creamy texture and a buttery-nutty flavor. You can use chickpeas in so many recipes.  By its self chickpeas is one of the most nutritious and alkaline beans on the list. The first time, I found the benefits of chickpeas from Dr. Sebi’s list, which I really recommend checking.

Rich in:

• fiber
• carbohydrates
• vitamins
• minerals
• protein, great for heavy workouts

Also:

• Fights diabetes
• Balances gut flora
• Maintaining heart function

Ingredients:

• 1 cup of garbanzo flour
• 1-1/2 cup of non-dairy milk
• pinch salt
• pinch pepper
• handful of spinach
• 1/2 cup of leek
• 3 steams of broccoli rabe

Preparation:

In a bowl add garbanzo bean flour,  non-dairy milk, salt, and pepper. Mix all ingredients together. Adjust the consistency by adding more non-dairy milk. The consistency should be not too loose or thick.

In a cast-iron pan (or regular pan)  add a splash of oil, then rings of leek, spinach, and broccoli rabe, and sauteed everything. Then in a cast-iron pan add the garbanzo mix. If you don’t have a cast-iron pan, after sauteeing the veggies add them to the garbanzo mix, and then transfer everything to a baking pan. You can use any veggies of your own choice.

Preheat the oven to 350F and cook for 30 min. When it’s done, chill the frittata outside for 15 min.

Enjoy!