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 halved this recipe, used tapioca starch in place of ener-g, popped the mixture into a silicone loaf pan and cooked it in the microwave for around 3 minutes. It was still “bubbly” (the baking soda and vinegar reaction still held in the microwave) and turned out very well, although it was perhaps a bit chewier in texture than if it had been baked in the oven. Anyways, just thought I’d give a heads up that this recipe is something that people who don’t want to spend the energy and time heating the oven can still enjoy. 🙂
I like the header, but I think “Chocolate Covered Katie” should be in the middle, and that there should be deep, dark, and rich browns in the background, in addition to photos of your food, to emphasize that this is is a blog centered on deserts and chocolate.
The new header is definitly a step towards the right direction-but Im not in love with it. I think it needs a better background, a light warm color, so that the header seems like a header not stuff floating there!
I made this and everyone approved…even my two year old who was excited to have cake for breakfast.
So in love with this recipe! Going to be baking it ASAP. Thank you! And by the way, I think either header is lovely. Just keep turning out those fantastic recipes of yours and I’ll be happy!
mmm what a delicious way to start the day!
Yummmmy, I want to start my day with those!
How do you store this? I made it on Thursday and put it in tupperware and today I went to have some and it had turned bad– spots on and a horrible smell! Is it really only good for one or two days???
If you store it in the fridge, it’ll last more like 3-4 days.
Hi Katie! First off THANK YOU for doing what you do 🙂 I appreciate that you try to make your food truly health-giving. So often when I see “healthy” recipes, they’ve taken out the good fat, kept the highly processed ingredients and added artificial chemical sweeteners and other junk. You do the opposite if that makes sense!
My mom made this bread for breakfast today! It was so good! She used maple syrup in it, which made it sweet enough to not add jam or more syrup on top.
I like the header that’s up today – 5 pictures of chocolate decadence which seem to be at odds with the title “healthy dessert blog”. It makes me want to read your recipes to see how exactly you make chocolate mousse and fudgesicles and what looks like ice cream sandwiched between homemade Oreos … HEALTHY!
Thanks, Taina. And tell your mom thank you for trying it!
Katie..this is so delicious! I made it for dinner tonight paired with some soup. Yum! Thanks for sharing all of these great recipes. I had a gastric bypass in April and finding healthy, nutritious and yummy recipes can be a challenge. Thanks again!!