Grain Free Vegan Focaccia

 

To my son's and my delight, he has decided that he loves the almon/garbanzo bean flour pizza crust I made a few weeks ago. He eats it on it's own and we call it focaccia, because it tastes like it! Here's a picture of some I made the other day that I baked a little longer, left out the baking soda, and then cut into crackers. He loved these, too! If you keep the baking soda in and take it out of the oven before it gets crispy, you have a nice, Italian style flat bread! Wonderful! My son takes it to school for snacks and lunch!

Here's all you have to do:
Mix together
1 cup of almond flour
1/3 cup of garbano bean flour
around a tsp of garlic powder, but you might want to add more or less to suit your taste
1/2 tsp of dried basil
1/2 tsp of dried oregano
1/2 tsp of salt
1/2 tsp of baking soda (leave out if you want crunchy crackers)

grind 1.5 tsp of chia seeds in a coffee grinder. add enough water so that the chia meal forms a gel and let it sit for just a few minutes

While the chia meal is gelling, add enough almond milk to the dry ingredients to form a dough consistency. Don't make it too watery, but make sure that everything gets blended together.

Then, add the chia meal gel to the mixture and mix all together with a spoon.

Put the dough onto greased parchment paper on a baking sheet. Spread around until thin like a pizza crust.

Bake in the oven at 350 until it starts to brown. If you bake too long it will be crunchy and it you don't bake long enough it will be too moist. It will take at least a half an hour. You could make this in a food dehydrator, which I do plan to do soon, and it will take significantly longer, but more of the nutrition will be preserved.

I hope you like it!