Sweet Potato & Cinnamon Farinata

Who needs pancakes when you can have chickpea farinata!
​Farinata (chickpea pancake) has a sort of neutral taste to it and so it works well dressed up savoury and also sweet. 

You will need half the basic farinata batter mixture.

• ​3/4 cup chickpea flour
• 1 cup water

Mix well either by hand or a few seconds in the blender.
Put in a glass bowl, cover and leave overnight.

The next morning, add:

• 1/2 teaspoon cinnamon
• ​1/8 - 1/4 teaspoon nutmeg 
• 1/4 teaspoon salt

Add cinnamon, salt & nutmeg

Mix

Mix in well. Now add:

• 1/2 cup cooked, sweet potato (I like to cook them in the oven, wrapped in aluminium paper, for about an hour, depending on the size.)

Add the sweet potato

Mix in well but leave some lumps for texture

Mix the sweet potato in but leave some lumps and pieces for texture.

Line a baking tray with parchment paper and pour the mixture in. I didn't have a small enough tray, so I just spread the mixture out enough as to keep it about 1/2 cm thick.

Bake in the oven at 220°C for about 20 minutes.

Pour into a lined baking tray

Bake for 20 minutes at 220°C

Remove the farinata from the tray with the parchment paper still intact. Then carefully peel it off.

Remove from the baking tray

Peel off the parchment paper

Cut into pieces.

Cut into pieces

Mmmm...smells good!

Serve warm with a drizzle of maple syrup over the top and an extra sprinkling of cinnamon. And how about a dollop of dairy-free cashew cream to go with it?

Delicious!