Sometimes I get a 12 year old-type of craving for grilled cheese and ketchup. I haven't eaten the "traditional" version of this for years, but I am happy to have a revamped version that is vegan, gluten free and quite a bit healthier. Still going strong with my chickpea flour kick. :P

This is yummy yummy. Serve with fresh salad, cut the grilled cheese into slices and enjoy!

Ingredients

• 1/2 cup + 2 tbs chickpea flour 
• 1/2 cup water 
• 1 tsp italian seasoning 
• cayenne pepper, to taste 
• 1 tsp nutritional yeast 
• 1/2 tsp onion powder 
• 2 tsp olive oil 
• 2 vegan cheese slices / daiya 
• 1/4 avocado, sliced

Serves 1-2 People.

Directions

1. Combine all ingredients in a small/medium bowl except for the cheese + avocado. Make sure the batter is smooth with no lumps. 
2. Evenly pour into a non-stick skillet (I used a crepe pan). Cook until bubbles form on top and the edges brown and crisp a bit. It should be easy to flip over. 
3. While still in the skillet with the heat still on, carefully place cheese and avocado on one half of the circular chickpea socca and fold over onto itself using a spatula. 
4. Cook for a couple of minutes more on each side until a little toasty and the cheese has started to melt. Slice up or eat with a knife and fork with some ketchup, chutney, hot sauce, or on its own.

SEE ALSO: Delicious Homemade Gluten Free Bread