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! 😕
That Eggy Breakfast Bread looks luscious. I can’t wait to try it. As for your header, the one you have on today is really nice. Headers can say alot about a blog, but I have read some blogs with gorgeous fancy headers and the content wasn’t worth my time. Yours however, I don’t pay much attention to the header because I look forward every day to seeing what you are making, what you are doing or even where you are going. I actually think the layout of a blog is more imporant than the header portion. If you can’t navigate around easily, I usually don’t come back. The pictures you place on each entry are bright, clear and so pretty and your recipes are always easy and so yummy sounding, a header is the least of my thoughts. The header may draw me in, but I come back for the company!!! Anything you pick will be great!
Yum!!! I may have to make this for breakfast tomorrow morning 🙂
Hey, I’ve been wondering–do you have any suggestions for a healthy (or at least healthier!) version of biscoff spread? I LOVE that stuff, but it’s really lacking in the nutrition department lol. I need a copycat recipe! 🙂
That would be awesome! In Holland its called “Speculoos” spread and its sooo delicious!
And btw Katie I love the new header!
I still have to taste the original! But I’ll put it on my to-try list.
The header looks great!
The bread looks wonderful, I’m just wondering why you called it “eggy” if it doesn’t have eggs in it?
It has an eggy texture.
Trying this with coconut flour right now.. I’ll let you know how it turns out!
I normally don’t like chickpea flour but this was really delicious. It was like a better version of french toast. I added a tsp of each: pumpkin pie spice, powdered ginger, and cardamom. Perfect for a fall morning!
Alright, so unfortunately it’s not very good with coconut flour. 🙁 It’s pretty dry… I’m eating it with a pumpkin mixture (pumpkin, spices and stevia) on top which helps, but it pretty much tastes like pie crust when made with coconut flour. Bummer! I’ll just have to get garbanzo bean flour. 🙂
Kelsey, Coconut flour soaks up a ton of liquid and is super dense, so that would explain why it’s so dry and flat. But if you have any rice flour and/or tapioca or potato starch, you could try a combination of one or both of those with coconut flour. Like 1/3 cup coconut flour, 1/3 cup rice flour, 1/3 cup potato starch. That should create a nice texture without the flavor of garbanzo bean flour that some people dislike (I’m neutral about it personally). Just a thought. I’ll be experimenting with it myself. 🙂
Love your current header! So cute with the food pictures on the one side 🙂 And i love the font!
I never had garbanzo flour. Hmmm, I will have to pick up some so I can try this. This sounds like a great breakfast!
Two thumbs up on the new header -great idea to put some of your amazingly talented photos in it.