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Makes one flatbread, about 10 x 5 inches
2 cups of chickpea flour
2 cups of filtered water
1/2 a cup of fresh basil leaves
1 cup of sun-dried tomatoes
1 lemon
1 tablespoon of tahini
2 tablespoons of dried mixed herbs, I use mix herbs de provence, oregano and
thyme
1 teaspon of miso paste or tamari
1 heaped teaspoon of paprika
a sprinkling of chilli flakes
salt and pepper
Pre-heat the oven to 190C. Then juice the lemon and place it s juice with all
of the other ingredients except for the sun-dried tomatoes into a food
processor. Blend until smooth.
Chop the sun-dried tomatoes into bite-sized chunks and stir them into the
mixture.
Pour the mixture into a baking tray either lined with baking paper or olive oil
and bake for 25-30 minutes until the top is set and you can stick a knife
through and pull it out clean.