High Protein Farinata
Elevate your protein intake with this mouthwatering **High Protein Farinata**, a modern twist on the traditional Italian chickpea flatbread. Packed with chickpea flour and unflavored whey protein powder, this recipe is a nutritional powerhouse, perfect for fitness enthusiasts and anyone seeking healthy, high-protein meals. Enhanced with aromatic rosemary, sweet sun-dried tomatoes, and caramelized red onion, every slice boasts a savory depth of flavor. The simple preparation involves whisking up a silky batter, resting it for optimal texture, and baking it to perfection in a sizzling-hot skillet or tray for irresistibly crisp edges. Ideal as a warm appetizer or paired with a fresh salad for a balanced meal, this protein-rich farinata is proof that wholesome and delicious can go hand in hand.
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Recipe Information
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
Instructions
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.
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.
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.
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.
Carefully remove the hot tray or skillet from the oven. Add the remaining olive oil and swirl to coat the bottom evenly.
Pour the batter into the hot pan, spreading evenly. Arrange the thinly sliced red onion over the top of the batter.
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.
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
Calories |
1598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 3014 mg | 131% | |
| Total Carbohydrate | 153.1 g | 56% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 41.8 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3670 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
