Rosemary White Bean Flatbread

Ingredients

• 3/4 cup cup chickpea flour
• 1/4 cup cup gluten-free rolled oats (blended fine)
• 3/4 cup cup water
• 3/4 cup cup canned white beans, drained
• 1 tbsp tbsp fresh rosemary
• 1 garlic cloves
• 3 tbsp tbsp olive oil
• 1 tbsp tbsp lemon juice
• 1/2 tsp tsp salt

Instructions

1. 1

   Whisk chickpea flour, oat flour, water, and salt into a thin batter; rest 5 minutes.

2. 2

   Heat 1 tbsp olive oil in a nonstick skillet over medium heat.

3. 3

   Pour half the batter and cook 3-4 minutes per side until golden; repeat with the rest.

4. 4

   Warm remaining olive oil with sliced garlic and rosemary for 1 minute.

5. 5

   Add white beans and mash lightly, warming through with lemon juice.

6. 6

   Spoon the herbed beans over the flatbreads and finish with a drizzle of the rosemary oil.