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! 😕
Just made it (with sugar, coconut oil and plain soy milk) and the kitchen smells wonderful ! I ate half of it spread with jam… it was hard to refrain from eating the whole loaf ;). Thanks Katie !
I just figured out exactly how to describe this. It’s like french toast! I never really liked french toast, but this is so good. Thank you for the delicious recipe.
But that’s what eggy bread is, hahaha 🙂
This came out so good. I used coconut sugar and pumpkin pie spice. My one year old approves.
I am going to make some chick pea flour and give this a try!
Yum, might have to make that on the weekend!
If I use the Flaxseed should I mix it with water before adding it to make the “egg” or just add the flaxseed with all of the other ingredients? Thanks
You add it to all the wet ingredients and you’ll get a nice gel type mixture going before you add the dry ingredients. Hope that helps!
Got it, Thanks!
I just mae this (but with buttermilk and canned chickpeas because I didn’t have the flour) AND I added sweetened cocoa nibs and MAN I ate the entire pan in one sitting AFTER a full meal! It was that tasty! Thanks for the nummy inpiration!
How many cans of chickpeas did you use? Thanks.
I love this… I used almond meal and chia, which came up very soft (err, squishy, for lack of Bette word…it’ll take some tweaking). Delish with sliced banana on top. 🙂
*better, not Bette. 🙂
And btw, even my sister, who gives me strange looks for new and unique recipes such as this one, loved this…with honey, with butter, with nut butter…she tried a bite with each and ended up eating half the pan. 😉
This was sooooo good and easy to make!!!
Just made this! I left out the sugar and vanilla, and topped the baked bread with white beans, olive oil, and herbes de Provence. Delicious! It really is “eggy” in a cool way. 🙂