Gluten-Free Chickpea Flatbreads with Berry Almond Salsa

Serves 4
Time 20 - 30 minutes


1 cup chickpea flour
½ – 1 cup VITASOY almond milk
1 tbsp coconut oil, for cooking
½ tsp cinnamon
½ tsp nutmeg
1 egg

Berry Almond Salsa, combined
1 cup strawberries, chopped
1 punnet blueberries, halved
70g almonds, roughly chopped


Sift the chickpea flour into a bowl. Gradually whisk in almond milk until well combined and whisk in cinnamon, nutmeg and egg. Continue to whisk until the mixture resembles a thin batter.

Heat coconut oil in a non-stick frying pan over medium-high heat. Pour batter into pan and let it spread. Cook each side for 3-4 minutes until bottom turns golden brown, flip. Once both sides are cooked remove from the pan – repeat. Serve topped with salsa.