The texture is amazing.
And hard to describe if you haven’t tried it… almost like a lighter, softer version of cornbread. Eggy cornbread that is perfect for dinner or breakfast.
Eat it with your favorite pancake toppings.
Or try the savory option with soup or my Sweet Potato Chili.
The deliciously “eggy” texture comes from a surprising ingredient- chickpeas. I originally purchased chickpea flour to make the famous socca (chickpea flour pancake) cropping up on many blogs. Every recipe I tried was too dry for my liking, no matter how much oil I added; but I loved the flavor and kept playing around with the idea until the following recipe was born. It is not dry in the slightest!
Eggy Breakfast Bread
(gluten-free)
- 1 cup garbanzo bean flour (120g)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 tsp ener-g powder or 1 tbsp ground flax
- 1 1/2 tsp white or apple cider vinegar
- 1 cup milk of choice (240g)
- 2 tbsp water or oil (30g)
- pinch uncut stevia OR 2 tbsp sugar (You can probably use a liquid sweetener like pure maple syrup, but I’d decrease the other liquid in the recipe by that amount)
- 1/4 tsp pure vanilla extract
Preheat oven to 400 F and grease an 8-in round pan. First combine energ or flax with all wet ingredients, and whisk vigorously. In a separate bowl, combine all dry ingredients (except energ or flax) and stir very well. Now pour wet into dry and stir until evenly combined. Pour into the pan and bake 10-12 minutes, then let cool at least 10 more minutes before removing from pan. Please note: garbanzo bean flour has a distinct flavor; you either love it or hate it. I love it!
View Eggy Bread Nutrition Facts
Thanks for your (sometimes brutally honest!) feedback on yesterday’s post.
I took your comments to heart and ended up agreeing with a lot of what was said. You’ve talked me out of love with the header, and so it won’t be staying. I also received over 35 offers for graphic design help- thank you!! This week, I’ll play around with different headers; therefore the blog may look different depending on when you’re viewing it. Meanwhile, I’m also going to look through all of the offers and enlist a pro to fix up the site so it is not only more aesthetically appealing, but also easier to navigate.
Side note: No, I am not newly blonde. I think it was just the lighting, coupled with John Frieda lightening spray I was using over the summer. But I’m not using it anymore… I missed my dark hair! 😕
YUM! Katie this is so clever!!! It looks good!
And wow you really did get a lot of feedback on the header, haha! I guess you just have passionate fans 🙂
That bread is definitely begging for some maple syrup! Looks incredble.
Looking forward to seeing the new headers you try out!
That looks really good. Very healthy too..yum!
Like a sweet socca – which I love!
Yum. Sounds great! Have you ever tried making this with any other flour? Just wondering purely for the sake of… experimenting. I love experiments! 🙂
Love the “new” old blog header. I think you do need a change-up like you were saying, but just give it time. I’m sure inspiration will strike and you’ll have a new, amazingly perfect header in no time at all!
I haven’t… it’s been on my to-do list, though. If you try it first, I’d be very interested to hear the results!
The picture even looks moist and not dry at all.
At least your readers care enough to give you some constructive criticism 🙂
YUM! I heart cornbread, and this looks like a fun twist. I’m become a big fan of chick pea flour too (I mean, those beans are good in just about everything, so why not use the flour?) Think I’m going to try the flour for some crepes soon. Ideas for filling anyone? I think it could go sweet or savory!
crepes with potato and spinach curry!
This looks really yummy for breakfast! Can’t wait to try it.
I’m glad you received my email Katie. Please let me know if you have any questions, I am more than happy to help. 🙂
Wish I could find that flour. I’ve been looking for so long. I don’t have a health food store close.
…Amazon!
I’ve ground up dried chickpeas and that’s worked for me! It’s much cheaper than buying it pre-ground, and it’s fairly simple with a magic bullet.
Thanks for that info, Sarah! I was wondering if it worked okay to just grind dry chickpeas.
hi Sara!
your comment was a huge help! but just wondering to you know how to dry chickpeas? would katies chickpea poppers work?
No, look for chickpeas in the dried beans section of your grocery. Not at all the same as oven-roasted chickpeas. Dried chickpeas are very hard, like any other dried bean
I was just about to ask if I could grind them in my Cuisinart! Thanks.
If you have an Indian food store, you can look for channa flour.
I found in Walmarts
I’m guessing that since I don’t like the flavour of chick peas I won’t care for the flavour of these. I wonder what these would taste like with other bean flour? I keep meaning to try hummus with other beans but have yet to…
I want to try cutting back on carbs so this recipe might be ideal considering that, plus the protein of the beans.
I’m also wondering why you couldn’t use buttermilk rather than the milk and vinegar?
This is vegan blog, which is why the non-dairy-milk-and-vinegar mixture. But you could certainly use buttermilk if that’s what you keep on hand.
I’ll keep the “vegan blog” in mind before I comment again.
Thank you for your advice.