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! 😕
I’m not sure what Ener-G powder is/does. I googled, and it looks like it is some sort of baking powder, but you also have regular baking powder listed in the recipe. Can Ener-G be omitted and the regular baking powder amount be upped? What is the purpose of the Ener-G or ground flax?
It’s an egg replacer.
EnerG is an egg replacer that’s made out of various starchy things. Both in and ground flax act as a binder, similar to eggs. When ground flax is mixed with water, it gets kind of sticky.
This is delicious! It’s like a cross between a sponge cake and cornbread, and it was fabulous with our homemade No Chicken Noodle soup for a delicious lunch.
I’m already planning to bake another one for dinner! 🙂
This looks yumm Katie! I have a hard time finding enjoyable ways to work protein into breakfast. And I didn’t comment on your new blog header, but the one you reverted back to is better 🙂
I bought garbanzo flour on a whim and then realized i have no recipes calling for it! Thanks for giving it a purpose! 🙂
This looks like the perfect Sunday breakfast. My in-laws are visiting and I will be making this.
Another winner! Even Mike liked it!
Katie I think I make something from your site every day, and every single recipe I’ve tried has been delicious! You are the BEST!
I like Socca and it definitely has an eggy texture. I’m really excited to try this.
You have me drooling over here!
Hi! Just found your blog, and think I’m gonna love it! I am wondering if you’ve ever tried a Nature Valley Roasted Nut Bar? They are my favorite and I’d love to figure out how to make them! There’s a challenge for you!
Lisa
Hey,
Katie does have a few bars on here but I don’t THINK she has ones like you’re looking for. These also aren’t exactly what you’re looking for but check these out and look at the KIND Bar variation. http://enlightenedcooking.blogspot.com/2011/09/homemade-trio-bars-and-homemade-kind.html also these are also quite good but not what you’re looking for http://enlightenedcooking.blogspot.com/2010/02/fruit-seed-nut-power-bars-no-added.html
http://www.joyofbaking.com/barsandsquares/FruitandNutBars.html
-Alan
A gluten free version of this will be on the menu for Sunday brunch! I can’t wait for your cookbook, Katie. I receive your emails; however, I still check your website daily for announcements!