Baked gruel of lupins

For 4-6 people

250 g of flour of lupins

600 ml water

extra virgin olive oil

salt

pepper

some needles of rosemary (optional)

We experienced this legume flour still little known and rarely used in the kitchen trying to prepare an original baked gruel of lupins.

This is a "farifrittata" a bit different than usual, both in flavor (much more delicate than the traditional gruel made with chickpea flour) and in texture, which is more crumbly.

Prepare the batter by mixing toasted flour with water and with a pinch of salt: use a whisk and stir thoroughly to eliminate any lumps.

Add 2 or 3 tablespoons extra virgin olive oil and stir again carefully.

Grease a baking pan, preheat the pan with the oil for a minute in the oven at 200° C, pour the batter, decorate with some rosemary needles (optional) and bake again for about 20 minutes, until the surface is golden brown.

Serve with a light dusting of pepper, preferably fresh ground on the surface.