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 the savory version….it is INCREDIBLE!!!! I ran out of almond milk so I made mine with half Almond milk, half coconut milk (after spooning the cream of the top of the can to use for frosting for the snickerdoodle blondies, which are also fabulous!). I think this bread might be good with chopped up bell peppers and onions in it as well. I look forward to trying a sweet version as well. Thanks for another great recipe! I think this one might just have to become a staple for breakfast. And lunch. And dinner.
Looking at this I cant help but wonder how well this would work if modified slightly and used for corn nuggets or something along those lines.
I used half a cup of almond meal and half a cup of oat flour instead of garbanzo flour. Kids loved it. I loved the texture too. I tried to make garbanzo flour with dry beans. My processor did not fare well against the hard beans.
How long do these keep for and can you put another topping instead? Maybe some sort of savoury topping instead?
Just out of the oven. I am so impressed with how it turned out. I actually really like the taste/texture! I drizzled a bit of maple syrup on top, to die for! Delicious breakfast bread 🙂
For a non vegan what would you sub for 1 cup garbanzo bean flour (120g) and 1 1/2 tsp ener-g powder or 1 tbsp ground flax. I am not sure how easy the garbanzo bean flour or ground flax would be for me to get around here.
Do you think adding some cornmeal at all would be good for a more cornbread texture?
Does anyone think this recipe could be turned into a loaf? Thanks of the input.
I love your site and think it is super easy to follow thru on anything I’m interested in.
Also…I’ve noticed every time one goes to the trouble to update their site for something
‘ bigger,better or brighter ‘ very rarely is it a successful endeavor on these blogs or sites.
Please go slow as it does cause irritation more times than not. Again, you have a lovely blog/site that I enjoy very much. Thankyou for sharing your talent with us.
Absolutely delicious! I made this last night!! Yummo