1/3 cup pre cooked chickpeas (about 115g)
1 cup water
1 tsp (5g) active dry yeast
3 tbsp olive oil + some extra to put on top
1 tsp maple syrup
1/2 cup quinoa flour
1 cup almond flour
2/3 cup potato flour
1 tsp xanthan gum
1,5 tsp sea salt + some extra to put on top
rosemary, olives or sun dried tomatoes (optional)
Blend the pre-cooked chickpeas with water (warm to the touch) with a blender. Blend until completely smooth. Mix in dry yeast, maple syrup and olive oil to the mixture.
Combine all dry ingredients in a bowl. Add the liquid mixture and mix together everything with a spatula.
Pour the dough into a 20 cm spring pan covered with baking paper. Add a few spoons of olive oil on top and poke holes with your fingers into the dough to make indentations. Sprinkle with sea salt and chop black olives to top the bread with (if you like.) Rosemary also gives a fantastic flavor! Cover with a baking cloth and let it rise for about 2 hours. Preferably in a warm place.
Preheat the oven to 430°F/ 220°C
Once the bread has doubled in size, bake in the oven for 20-25 minutes.
Let the bread cool completely before cutting it.