What a great way to get beans into dessert! You will see that the farinata (also called socca) is a great base for all kinds of sweet or savory toppings.
Makes 6 servings
- 1 cup chickpea (garbanzo) flour
- 1 ¼ cups lukewarm water
- 2 teaspoons avocado oil or olive oil
- Chia jam or unsweetened all-fruit jam
- Fresh fruit (such as whole berries or chopped stone fruit)
- ½ cup thick cashew cream
- 2 -3 teaspoons maple syrup
- Combine garbanzo flour and water in a bowl; whisk until batter is smooth. Cover bowl and let stand at room temperature for at least 15 minutes. Can be made ahead and refrigerated overnight.
- Preheat oven to 450 degrees F.
- Place a 10-inch cast-iron skillet (or other oven proof pan) over high heat and heat until very hot. Pour 2 teaspoons oil in skillet and coat bottom of skillet completely.
- Quickly pour batter into hot pan and carefully transfer skillet to preheated oven.
- While the farinata is cooking, stir the cashew cream with maple syrup to desired sweetness and set aside.
- Mix the fruit with fruit jam and set aside.
- Bake farinata in the preheated oven until browned and crusty, about 20 minutes. Transfer immediately to a plate, tear into wedges, and top with fruit mixture and maple cashew cream. Serve hot, while still crispy on the edges.