High Protein Farinata
Elevate your plant-based protein game with this hearty and flavorful High Protein Farinata, a modern twist on the classic Italian chickpea flatbread. Packed with 50 grams of unflavored whey protein powder and chickpea flour as the foundation, this recipe is a powerhouse of nutrition. Subtle notes of fresh rosemary and sun-dried tomatoes infuse each bite, while the thinly sliced red onion adds a touch of sweetness and texture. The batter is baked to golden perfection in a hot skillet for crispy edges and a tender, savory center. Whether served as a protein-rich appetizer or paired with a fresh salad for a satisfying meal, this quick and easy dish is perfect for those seeking a nutritious gluten-free and high-protein option with Mediterranean flair.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 200 grams chickpea flour
- 50 grams whey protein powder (unflavored)
- 500 milliliters warm water
- 60 milliliters extra virgin olive oil
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon fresh rosemary leaves, finely chopped
- 1 red onion, thinly sliced
- 50 grams sun-dried tomatoes, chopped
Directions
Step 1
In a large mixing bowl, combine chickpea flour, whey protein powder, salt, and pepper. Gradually add the warm water while whisking constantly to form a smooth batter. Ensure there are no lumps.
Step 2
Cover the batter and let it rest at room temperature for at least 2 hours or up to overnight to allow the chickpea flour to hydrate fully.
Step 3
Preheat your oven to 220°C (430°F). Place a large, round baking tray or an oven-safe skillet inside the oven while it heats.
Step 4
After the resting period, skim off any foam that may have risen to the surface of the batter. Stir in 2 tablespoons of olive oil, chopped rosemary, and the chopped sun-dried tomatoes.
Step 5
Carefully remove the hot tray or skillet from the oven. Add the remaining olive oil and swirl to coat the bottom evenly.
Step 6
Pour the batter into the hot pan, spreading evenly. Arrange the thinly sliced red onion over the top of the batter.
Step 7
Return the pan to the oven and bake for 25-30 minutes, or until the farinata is set and golden brown with slightly crispy edges.
Step 8
Once cooked, remove from the oven and let it cool slightly before slicing. Serve warm as an appetizer, or alongside a fresh salad for a complete meal.
Nutrition Facts
| Serving size | 892 grams (892.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1599 |
| Total Fat 73.10g | 94% |
| Saturated Fat 11.30g | 57% |
| Cholesterol 17mg | 6% |
| Sodium 3014mg | 131% |
| Total Carbohydrate 153.10g | 56% |
| Dietary Fiber 27.40g | 98% |
| Total Sugars 41.80g | |
| Protein 92.00g | 184% |
| Vitamin D 0IU | 0% |
| Calcium 415mg | 32% |
| Iron 14mg | 78% |
| Potassium 3670mg | 78% |
Source of Calories