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 sorghum flour and chickpea flour you get not only a gluten-free, protein-rich base but also a rich flavour profile. Add thin slices of fresh zucchini, a splash of olive oil and a pinch of sea salt to really bring out the natural flavours. Then bake until your scarpaccia turns wonderfully crispy and golden.

Ingredients:

• approx. 550g Zucchini
• 2 Spring onions
• 100 g da Carla Sorghum Flour
• 50 g da Carla Chickpea Flour
• 2 Eggs
• 2 tbsp Olive oil
• Salt and pepper

Optional:

• Finish by topping with GreenVie Parveggio grated or
• Parmesan cheese

Method

• Preheat the oven to 200°C.
• Rinse and dry the zucchini and cut into thin slices, place them in a bowl and season with salt and pepper.
• Slice the spring onions and add them to the bowl with the zucchini.
• Let the vegetables rest so they release some of their liquid.
• Mix the flours together
• Whisk the eggs in a separate bowl
• Once the zucchini has released its liquid, mix the flours with the vegetables (and the liquid), stirring until everything comes together into a batter that coats the vegetables.
• Add the whisked eggs and a tablespoon of olive oil and mix well.
• Grease an ovenproof dish, approx. 20x30 cm, with olive oil or line it with baking paper, then spread the batter out evenly. Top with parveggio or parmesan cheese (optional) and a thin layer of olive oil. The batter should be about one centimetre thick.
• Bake in the preheated oven for 30-35 minutes, until the scarpaccia is golden and crispy.
• Serve the zucchini scarpaccia warm or at room temperature.