Using a thin setting on a mandolin, or the slicer on the side of your box grater, finely slice the carrots (you can use a knife but it takes ages) and the onion.

Finely chop some rosemary and preheat the oven to 200℃/392℉

Add the chickpea flour and cornmeal to a bowl. Add in the rosemary, olive oil and salt and mix.

Bit by bit add in the water until you have a thick but pourable batter.

Mix the carrot and onion into the batter. Mix well so all the vegetables have a thin layer of batter on them.

Generously brush olive oil all over a baking sheet, then sprinkle some polenta/corn meal over it. This prevents it from catching, plus makes a crunchy coating on the bottom.

Spread the carrot batter mixture over the sheet. Press down hard with a spatula or put a sheet of parchement paper over the top and press down on that.

The scarpaccia should be even and quite thin, plus you want good contact with the batter and vegetables.

Brush with more olive oil, and sprinkle over some flakey sea salt.

Bake in the oven for 35-45 minutes or until crispy on the top and edges.

You can cook for longer if you want the scarpaccia to be extra crispy!

Leave to cool completely to help it firm up , then cut into squares in the tin, carefully lift out and eat!

*TIP: It can be a little tricky to remove in one piece from the pan, use a spatula to slide underneath the scarpaccia once it is fully cool to lift it out. It doesn't matter if it comes out in pieces, that's part of the charm!