Gluten-free Scarpaccia

Experience the taste of Italy with this gluten-free twist on a Tuscan classic – perfect for warm summer days! With da Carla's organic durramjöl and chickpea flour, you get not only a gluten-free and protein-rich base but also a rich flavour profile. Add thin slices of fresh courgette, a dash of olive oil, and a pinch of sea salt to really bring out the natural flavours. Then bake until your scarpaccia becomes wonderfully crispy and golden.

Ingredients:

• approx. 550 g courgette
• 2 st spring onions
• 100 g da Carla Durramjöl
• 50 g da Carla Kikärtsmjöl
• 2 eggs
• 2 msk olive oil
• Salt and pepper

Optional:

• Top with grated GreenVie Parveggio
• or
• Parmesan cheese

Here's how

• Heat the oven to 200 °C.
• Rinse and pat dry the courgettes and slice them thinly, put them in a bowl and season with salt and pepper.
• Slice the spring onions and add them to the bowl with the courgette.
• Let the vegetables rest so that they release a little liquid.
• Mix together the flour types.
• Whisk the eggs in a separate bowl.
• When the courgette has released the liquid, mix the flour with the vegetables (and the liquid), stir so that everything blends into a batter that encases the vegetables.
• Add the whisked eggs and a tablespoon of olive oil and mix again.
• Grease an oven dish approx. 20x30 cm with olive oil or cover it with baking paper, spread the batter evenly over the tray. Top with parveggio or parmesan cheese (optional) and a thin layer of olive oil. The thickness of the batter should be around one centimetre.
• Bake in the preheated oven for 30-35 minutes, until the scarpaccia is golden and crispy.
• Serve the courgette scarpaccia warm or at room temperature.