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! 😕
First off, I love the header! It’s super cute, and I have always adored your photography!!
Second, do you think this recipe will translate well to spelt flour? We primarily bake with spelt in my house so we buy in bulk and use it as often as possible.
I’m a little torn though about trying it since spelt has such a distinct nutty flavor, and I’ve never tasted garbanzo flour before (love the bean though haha!)
I haven’t tried it so I have no idea. But if you try, please report back with results.
Hey Katie,
This looks interesting and delicious… I can’t wait to try it (er… when I get off work at 7 am tomorrow :/ )!! Does the nutrition info include the two tablespoons of water or oil?
For anyone who asked, I looked up how to make chickpea flour, and it says to just grind dried chickpeas in a coffee grinder or food processor. To be honest, I didn’t even know you could easily buy dried chickpeas!
Also, for any non-vegans, you can substitute one real egg for the 1.5 t ener-g, and just subtract 2 tbs of liquid (water or milk).
Finally, I love the new header Katie! It makes me want to immediately eat every dessert on your blog though! Haha. Also, I know this IS a (the best!) healthy dessert blog… but calling it that sells it short, I think! Some of my favorite recipes from this site are your brilliant non-dessert recipes. Just my 2 cents.
Hope you have an awesome weekend 🙂
Nutrition info is always for the lower-cal option unless otherwise stated.
Happy weekend to you as well :).
I really like this header(with all the desserts on the left and the blog name on the righ). SO much better.
I made some for breakfast this morning. Delicious! I used an egg substitute powder we can find here in France, and it didn’t give it an eggy texture. It was still yummy, though. My girls (6 and 11) wandered in while I was eating it and took a small slice each to taste. They gobbled it up and immediately came back for a second larger slice. Thanks for this quick and nutritious breakfast recipe.
I think it makes me happiest when kids approve of one of the recipes. Thank you for trying it!
LOVE the banner you are testing right now… 4 pictures of chocolatey goodness!
I made you breakfast eggy bread , how easy, I spread nuttella on one slice and peanut butter on the other. This is so quick and easy ,I can make it, eat a few slices for my early morning breakfast and then bring the rest to work to eat at break , knowing how low calorie and carbs it is. I am so glad I found your website, you have given me a whole different look on better eating all the sweet things that I like, Some time it is a curse to have a sweet tooth ,but
you make it so I won’t put on the extra pounds and have fun eating. That’s what eating should be fun!!!!
this surprised me… i dont always like the bean flour. I did add the enjoy life mini choc chips to entice the kids. We will see.
Could I use canned chickpeas (like in the blond brownies)? If so, would I just use one can? Thanks.
BTW- I like the header with the food pictures!
Good idea, can you???
Sorry, I haven’t tried.
I made it with masa flour & it turned out great. I added a bit more water, but that was it 🙂
Oh, I really like the new header you’ve made. I think its a good balance with the white space, and I don’t think that it feels like its missing anything anymore.