The crispy vegetable schicciata combine carrots, potatoes, butternut squash and onions in a hearty batter. The almond flour adds a light, nutty note and makes the schiacciata rich in protein. No almond flour at home? You can simply replace it with more wheat flour. Lightly drizzled with oil, the schiacciata is baked until golden brown and is perfect as a side dish or hearty starter. I brought them to brunch the other day and everyone loved them!
Peel the carrot, potatoes and onions. Remove the seeds from the butternut squash.
The vegetables can either be grated (using a vegetable slicer) or cut into thin strips.
Prepare the dough
Mix the water, wheat flour, almond flour, salt, pepper, starch and oil in a large bowl.
Add the prepared vegetables to the batter and fold in well until everything is evenly distributed.
Grease a baking tray generously with oil to prevent sticking.
Preheat the oven to 180 degrees / fan.
Spread the dough on a baking tray
Spread the prepared dough evenly over the baking tray and smooth it out.
Drizzle the dough generously with oil. Sprinkle with fresh parsley and coarse salt
Place the baking tray in the preheated oven.
Bake for about 50 minutes or until the schiacciata is golden brown and crispy.
Serve
Remove the schiacciata from the oven and cut into the desired pieces.
Serve warm or at room temperature as desired.
Notes
Note:
Oven temperature and time may vary depending on the oven. Make sure the schiacciata is nice and golden brown and crispy before you take it out of the oven.
Nutrition
Nutrition Facts
Scarpaccia pumpkin
Amount per Serving
Calories
595
% Daily Value*
Fat
14
g
22
%
Saturated Fat
1
g
6
%
Cholesterol
0.4
mg
0
%
Sodium
49
mg
2
%
Potassium
909
mg
26
%
Carbohydrates
105
g
35
%
Fiber
10
g
42
%
Sugar
7
g
8
%
Protein
15
g
30
%
Vitamin A
10525
IU
211
%
Vitamin C
42
mg
51
%
Calcium
133
mg
13
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
