top of page

Harvest Feast

Chickpea Flatbread


1 cup chickpea flour

1 cup water

2 tbsp vegetable oil

1/2 tsp salt

parchment paper & 9x9 metal pan


Preheat oven to 350 degrees. Measure the flour and salt in a large bowl.

Add water and oil to the bowl, mixing thoroughly. The mixture should look runny.

Line the metal pan with parchment paper and pour the mixture into the pan. 

The flatbread will be dense so a 1/2 cm thickness should do. Bake for about 20 minutes, or until firm. 

Take it out of the oven, add sauce and toppings and stick it back in the oven until toppings are cooked. 

This basic flatbread recipe is gluten, dairy, guilt (basically everything) free, and makes 2-3 servings.



Suggested Flavour Combos:


  • Tomato sauce, zucchini, mushroom, basil, cheese

  • Hummus, garlic, rosemary, olive oil

  • Pesto, cherry tomato, goat feta

  • Prosciutto, blue cheese, carmelized onion, olive oil

  • Whatever's in season!!

Banana 'Ice Cream'


2 large ripe bananas

some type of liquid (ie. coconut milk, maple water)

food processor or a powerful blender

airtight freezer-safe glass bowl or plastic bag


Make sure your bananas are very ripe, soft and sweet. Peel the bananas and slice into evenly-sized coins. 

Lay them flat in the container or bag and freeze for at least 2 hours to overnight.

The next day, take the bananas out and let them warm up for 10-15 minutes at room temperature.

Blend them with a bit of liquid (we used coconut milk & maple water), pausing periodically to scrape down the sides of the processor. You'll see the texture change from crumbly to gooey until it eventually becomes rich, creamy and soft.

If you want to add any mix-ins like nut butter or fruit sauce, add it in now and give it a last blend.

Serve immediately if you like soft ice cream, or else put it back in the freezer until it becomes solid.

When you're ready to eat, add your toppings!!

This recipe is also guilt free (unless you can't eat

bananas), and will serve about 3.


Suggested Toppings:


  • Cinnamon, cardamom, ginger

  • Peanut butter & jelly

  • Berries, peaches, grapes & lemon balm

  • Chocolate chips & coconut

  • Pecans & maple syrup

  • Chocolate sauce & slivered almonds

  • Dried apricots & honey

bottom of page