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 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. 🙂
Could you use eggbeaters instead of ener-g powder?
Katie! This is the first recipe from you that I’ve made and loved (I’m sure there are many more to come.) I was skeptical because it seemed a little too plain (I made the savoury version) but this definitely stands alone and is, as you promised, is unique from socca bread. Thank you!
I loved this recipe Katie! It was my first experience with garbanzo bean flour and I thought it was great. Awesome job.
Katie, I made this the other day and practically fainted with how delicious it is! I can’t get enough of it. Do you think it would freeze well? I’d like to make a few batches and freeze it so I have it on hand!
I haven’t tried, so I really don’t know.
Just made this using oat flour instead of garbonzo bean flour (I don’t have any garbonzo bean flour and didn’t feel like going to the store). It came out GREAT!
This has definitely been a success! I didn’t have garbanzo bean flour so I used almond meal which changes the texture and baking time a tad bit. I also added oatmeal, maple extract, vanilla extract, and stevia. I used my own homemade maple syrup, too! It turned out amazing!
In addition, it came out tasting like a large, soft oatmeal cookie…lol
CORRECTION!!! I used Hazelnut flour…not almond meal lol…I have so many flours, I get mixed up! Lol
Ooh, I’ve been coming back to this recipe since it was posted. I want to make it so badly, but I feel like I need more reason to buy such a unique flour as the money I use isn’t my own.
This looks amazing, like all your other recipes, Katie 😀
I really want to try it however I have tried bean flour and I am not a massive fan,
Can I use almond flour ?
Can’t wait to try this recipe out! Looks so good.
Also, thought I’d let you know that I gave you shout-out on my blog today. Hope that’s ok 🙂
http://myfrienddonburi.tumblr.com/post/44201340325/you-might-be-wondering-why-i-seem-to-be-on-a
Mmmmm… I make lots of your recipes, but I think that this is my favorite! So simple and truly delicious. Going gluten-free, I really miss french toast, but this does the trick!
I just wanted to say that I have lately made this almost every other day. I crave it constantly. It is soooooo good! I at first didn’t like it, but my Nigerian flatmate LOVED it and said that it reminded her of a North African dish. So I made it again and then it sort of grew on me, eating it with honey that is. Now I can eat it totally plain and it’s hard not to eat the ENTIRE PAN!
Do you think you could substitute other flours, like spelt, in for the garbanzo?