Chickpea Veggie Bread

Hey guys, so my last creation: the Almond Flour Pineapple Right-Side-Up Cake was an exciting success. Although it didn’t ‘upside down’ itself, the flavour was still delicious. You might have noticed by now that most of the recipes have very low fat content, this is obviously excellent for those of you who are trying to watch your waist line. It important to keep in mind when baking with very little or no amounts of fat, one still needs to add the ‘moist maker’. In my past recipes, I’ve either used grated carrot or avocado. You can also use yogurt, apple sauce or, as for my next recipe: grated zucchini. In addition, most of these creations will call for large amounts of eggs. This as well will keep your baked good moist. The trick is to discover the right balance of baking power and/or soda to make sure that your treat rises. This is a constant challenge, and I’m always working with recipes I find to strike the right balance between moist and fluffy.

Ok, so for this lovely Chickpea Veggie Bread I decided to make my own flour.

Chickpea Flour

  • Dehydrated Chickpeas
  • Heavy duty blender

Pour no more than a cup and half in the blender and start by pulsing the blender. Eventually when the chickpea breaks down more, you can leave it on until you reach a powder like substance. If you smell burning at any time STOP!

Chickpea Veggie Bread

  • 2 – 2 ½ cups of chickpea flour
  • 1 Tblsp Baking Power
  • 1 Tblsp Baking Soda
  • 1 tsp of salt
  • 7 eggs
  • 1 tsp vanilla
  • 1  cup of shredded carrot
  • ½ cup cubed avocado
  • ½ cup cubed cheese (your favourite)
  • ¼ cup honey
  • 2 Tblsp butter melted

Preheat oven at 350 degree. In a large bowl mix all dry ingredients. In a smaller ball whisk eggs, then add in vanilla and honey. Pour wet ingredients in the large dry ingredient bowl. Mix loosely, don’t worry if there are still some dry patches. Add in avocado and cheese. DO NOT OVERMIX! Once all ingredients are combined, pour into a 9×9 inch pan or casserole dish. Put in oven for approximately 40 mins.  When the top is browned and there is a certain firmness when you push down on the top, it’s ready!

This bread has the consistency of corn bread. Feel free to be creative with different cheeses, herbs, onions, peppers or even dates or raisins. You can add more honey if you’d like to make it more of a sweet snack, or just lather the jam on top when it comes out of the oven!

Bon appetite !