Chickpea flour is a high protein, high fiber, nutritional powerhouse.
1/2 cup chickpea flour
1/4 cup masa harina
1 teaspoon curry powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened almond milk
1 tablespoon sesame seed oil
1 cup canned pumpkin
1 cup frozen chopped spinach, thawed, excess water squeezed out
Set Sun Oven out to preheat. Line a pie tin with parchment paper, set aside.
In a large bowl, whisk together the chickpea flour, masa harina, curry powder, baking powder, and salt. Add the almond milk and oil; whisk until smooth. In a medium bowl, stir together the pumpkin and the spinach. Using a rubber spatula, fold the pumpkin mixture into the flour mixture. Spread the batter out into the prepared pie plate. Bake the omelette in the Sun Oven until golden and set, 45 minutes to 1 hour. Let cool slightly. Cut into wedges. Drizzle each serving with tahini and hot sauce.
Makes 4 servings.
It’s also gluten free.