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! 😕
yah! i bought chick pea flour a few months ago to try for shampoo (didn’t work for me, though apparently it does for some) and wasn’t sure how to use it for cooking. can’t wait to try this! ener-g doesn’t exist in italy, where i live, but i’ll just try grinding some flax seeds, which i do have. and as much as i’m dying to try your savory sweet potato chili, there are no sweet potatoes here either. 🙁 thanks so much for the recipe! 🙂 lisa
Try winter squash (pumpkin) for sweet potatoes. And definitely grind flax seeds; a coffee grinder works well.
thanks robin! great idea!
This looks absolutely fabulous!!! I can’t wait to try it : ) I have been eyeing garbanzo bean flour for a while now too. Did you try it both ways, once with ener-g powder and with the ground flax? Not sure if I can use the ener-g powder.
I never post a variation unless I’ve tried it or had someone else test it out (or I specifically say in the post that I haven’t tried it). 🙂
Thanks Katie, that’s good to know!! Now I just need to go get the ingredients!!! Thank you : )
Love getting to see all of the new headers that you are trying out! 🙂
Wow, the texture does look amazing! I have no idea what to expect for the taste, but I know it would be good!
You will find the perfect header! Can’t wait to see the new changes in the future 🙂 This bread looks delish
This looks delicious! I can’t wait to try it!
I love the header you have up now! It makes me want to jump into the screen like all your recipe photos do!
Thanks for being such an inspiration and for sharing your recipes Katie! I’m finally having success with being vegan thanks to you! When I tried in the past I would miss my old foods, but since I have your recipes I don’t miss them at all and now I wonder why I ever thought they were so great.
I like the heading you’re using today. Looks yummy!
Hi Katie! I’m really enjoying trying all of your recipes and I’ve already made your graham crackers twice. This recipe looks delectable as well. I wanted to say that I really like the heading today too! It looks professional, clean, and it’s obvious what your blog is all about making it very accessible. Nice job!
I love your new header! I mean, the new-new one. It looks much better. And thanks for yet another yummy recipe.
Katie!
My sisters and I love your newest header (the one with the pictures of some of your creations)!! It just makes me want to make more of your recipes…which isn’t hard, because I want to make almost every recipe you make!! 🙂