CHICKPEA BREAKFAST BREAD

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.

*If you want to use store-bought shredded carrots instead of grating them, chop them into small pieces.

Makes 1 loaf.