Chickpea and sundried tomato focaccia

Makes one flatbread, about 10 x 5 inches

2 cups of chickpea flour

2 cups of filtered water

1/2 a cup of fresh basil leaves

1 cup of sun-dried tomatoes

1 lemon

1 tablespoon of tahini

2 tablespoons of dried mixed herbs, I use mix herbs de provence, oregano and

thyme

1 teaspon of miso paste or tamari

1 heaped teaspoon of paprika

a sprinkling of chilli flakes

salt and pepper

Pre-heat the oven to 190C. Then juice the lemon and place it s juice with all

of the other ingredients except for the sun-dried tomatoes into a food

processor. Blend until smooth.

Chop the sun-dried tomatoes into bite-sized chunks and stir them into the

mixture.

Pour the mixture into a baking tray either lined with baking paper or olive oil

and bake for 25-30 minutes until the top is set and you can stick a knife

through and pull it out clean.