Chickpea Breakfast Bread (Gluten-Free)
After making chickpea flan a few months ago—you owe it to yourself to try it if you haven’t yet— I had a whole bunch of chickpea flour left. So yesterday, when I opened my pantry to look for a gluten-free flour to make a breakfast bread, chickpea flour naturally suggested itself, being the only one left. And why not? It’s lighter and more nutritious than most flours after all.
Some breakfast breads are too dense, too dry or too sweet. This one is well balanced with a texture sitting right in the middle between a cake and a bread. It is sweet but not too much. Moist but not soggy. Laden with carrots, raisins, dates, nuts and coconut but not at all heavy. Just perfect. Just what you would want for breakfast.
Remember, reader, a good breakfast is one of the few certainties in life. Don’t miss your chance for a sure treat.
Chickpea Breakfast Loaf Recipe
Yields 1 loaf
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
3 eggs
1/4 cup honey
1 teaspoon vanilla extract
3/4 cup chickpea flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch of salt
1 banana, mashed
1 cup chopped nuts
1/2 cup chopped dates
1/2 cup raisins
1/2 cup shredded unsweetened coconut
1/2 cup grated carrots
Preheat the oven to 350 degrees Fahrenheit. Grease an 8X4 loaf pan and line the bottom with parchment paper.
Using an electric mixer or hand whisk, mix the butter, eggs, honey and vanilla until well combined.
Combine the chickpea flour, baking soda, cinnamon and salt in a separate bowl. Add them to the moist mixture. Mix again until the batter is smooth and homogeneous.
Fold in the banana, nuts, dates, raisins, coconut and carrots.
Pour the batter in the prepared pan. Bake until the cake is set and slightly browned, 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool before unmolding.
P.S. If you want to use store-bought shredded carrots instead of grating them, chop them into small pieces.
Other Breakfast Breads:
Chocolate Flaxseed Muffins with Apples
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Dzoli — 08/13/2011 @ 5:36 am
Thank you for this recepie.Just short time ago a friend of mine who has autistic child which she has put on glutenfree diet asked me if I come accross glutenfree recepies toc collect it for her.Now I will invite her and make you bread and give her the receepie.Thanks;)
Miriam — 08/13/2011 @ 10:47 am
This sounds great! I'm bookmarking it! Cheers.
Bryan — 08/13/2011 @ 12:51 pm
Sounds wonderful! I Love a good quick bread for breakfast.
Kerstin — 08/13/2011 @ 5:29 pm
I've made crusts with chickpeas themselves but not chickpea flour – I need to get my hands on some. Such a lovely loaf of bread!
Nisrine — 08/13/2011 @ 5:57 pm
Kerstin, I love the idea of a chickpea crust. I must try it.
Jamie — 08/13/2011 @ 7:56 pm
I love chickpea flour and funny thing I was just looking at a sack in our local organic market and wondering if I should buy it or wait. I am so interested in exploring the possibilities of what I can do with it. And you've just given me one! Looks wonderful!
Priyanka — 08/13/2011 @ 10:13 pm
Wow….very innovative. Loved it
Julia — 08/14/2011 @ 6:54 am
That looks perfect for breakfast. You're right! One should never skip out on one's breakfast. Best meal of the day and this looks like a perfect addition…just need to source some chickpea flour, now.
Le Bazaar — 08/14/2011 @ 1:44 pm
This is great – going to repost. Thanks!
Angie's Recipes — 08/14/2011 @ 2:52 pm
Haven't seen the chickpea flour on our local supermarkets…I guess I will have to check wholefood store for them.
The bread looks fantastic.
Joanne — 08/14/2011 @ 4:40 pm
I love that this is wholly gluten-free without using any weird gums or other such ingredients! So wholesome and delicious.
Ameena — 08/14/2011 @ 5:33 pm
Basically I will eat (and automatically love) anything that contains butter in it. And if it's gluten-free and all ingredients are recognizable? Then I am sold! Thank you for the lovely recipe!
Ann — 08/15/2011 @ 1:58 am
This is beautiful! I'm amazed at how beautiful this bread is with real ingredients. I can't indulge because of a cinnamon allergy, but it's just beautiful.
Anonymous — 08/18/2011 @ 2:32 pm
This bread was really moist, delicious and healthy! I too have some chickpea flour lurking in the cupboard and this was a good way to use it. It's excellent with cream cheese and tea :-p
Cara — 08/18/2011 @ 11:31 pm
With all of the dried fruits and nuts, I bet this has a hearty, delicious texture. I love chickpea flour!
Nisrine — 08/19/2011 @ 12:25 am
Anonymous — It's sooo great to hear that. I'll try it with cream cheese next time.
Thank you for the feedback!!
Anne-Marie @ This Mama Cooks! — 08/25/2011 @ 4:10 pm
I've been looking for a chickpea bread recipe – thanks so much. I'll be using agave however, as I can't have honey. Thanks!
nive — 01/24/2013 @ 5:42 pm
So glad to find this recipe…i have chick pea flour hanging around .