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! 😕
Please, please PLEASE do the ‘Healthy Butterfinger’ and the ‘Crustless Pumpkin Pie’! 😀
That looks delicious! Never had chickpea flour before…
Also, I really love the current header! It looks so clean and professional!
Made this for breakfast and it was delish! Mine could have baked another 2-3 minutes, but other than that, I thought it was perfect. Loved the simplicity of the recipe!
I would LOVE to make these! We’re not vegan-do you know if I could use eggs instead of the egg replacer, and what the ratio might be? Thanks!
Sorry, I haven’t worked with real eggs in over ten years. No idea how to cook with them.
Hi Rachel, the amount of egg replacer in Katie’s recipe is about 1/2 a real egg. You have a couple options:
1) In a small bowl beat 1 large egg and measure out half of it (about 2 Tbs.) to use in the bread, reserving the other half egg for something else.
2) Use one whole egg and reduce the other liquid in the recipe by 2 Tbs. Personally I would go with option 2 as being simpler!
Sometimes I use a “flax egg” when I bake, sometimes I use eggs which are produced by well cared for hens (truly free-range and on a natural diet) from people I know 🙂
Tiana-
Are you in the DFW area? If so, where do you get your eggs? Thanks.
just to clarify, I’ve never used ener-g powder before, but when I use a “flax egg” in baking I use 2 Tablespoons ground flax mixed with 3 Tablespoons water per egg the original recipe called for. So that’s why I called Katie’s option of “1 Tablespoon flax”, a half egg 🙂 hope this helps!
sorry Emily I just saw your question 🙂 Nope I live in Hawaii 😀
I love how the texture looks so gooey, soft, and comforting!
=D awesome…. I also use garbanzo flour to create an eggy texture or even flavor!
I’m excited to see new headers!
I think you just helped me decide on my breakfast for tomorrow! I have a bunch of chick peas waiting to be turned to flour. I like that this is a higher protein breakfast but feels and looks like an indulgent one. I have sugar issues, so sweet breakfasts make me a moody, angry thing for the rest of the day. Thanks!
This header is waaaaaay better than yesterday’s.
i kind of like the old one though, since it had so much chocolate on it- after all, the blog is called CHOCOLATE covered Katie for a reason.
But this one’s really nice too!!:)
also, that eggy bread looks so moist! i want to squish it between my fingers!
I’ve never had anything like this before, so I am both perplexed and intrigued by it. It looks like it ought to be delicious, even though I’m not sure what to expect!
Ummm why does this bread just scream at me to me made and eaten!!! Ahh, that could hit a craving easy 😉 I MUCH prefer you current header- with the diff food pics but not sure about the navigation bar with the brown? I think it’s not the colour but just the blandness- maybe if it was fancied up the brown would look less meh- I don’t know. I hope you aren’t offended…I do feel terrible for saying that but I know I much prefer honesty so I can then improve. Ps. Still love the blog hun!
Constructive criticism is VERY much appreciated! Please never feel sorry for speaking up… If I don’t know something’s not right (or not liked by so many people, as was the case with my older “new” header), I won’t ever know to change it.