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 splash of olive oil, and a pinch of sea salt to really bring out the natural flavours. Then bake until your scarpaccia turns lovely and crispy and golden.

Ingredients:

• approx. 550g 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 GreenVie Parveggio grated
• or
• Parmesan cheese

Here's how

• Heat the oven to 200 °C.
• Rinse and dry the courgettes and slice them thinly, place 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 they release a bit of liquid.
• Mix together the flours
• Whisk the eggs in a separate bowl
• When the courgette has released its liquid, mix the flour with the vegetables (and the liquid), stirring so everything combines into a batter that coats the vegetables.
• Add the whisked eggs and a tablespoon of olive oil and mix again.
• Grease a baking tin approx. 20x30 cm with olive oil or line it with baking paper, spread the batter evenly over the tin. Top with parveggio or parmesan cheese (optional) and a thin layer of olive oil. The batter should be about a centimetre thick.
• 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.