Looking for a gluten-free bread option? This Chickpea Bread recipe was shared with me by one of my functional medicine clients. It’s so super simple and quick to make, and very cost-effective. Give it a go!
- 2 eggs
- 1 tsp sea salt
- 1 zucchini, grated
- 1 carrot, grated
- 1 tsp bicarb soda
- 2 cups chickpea (besan) flour*
- ½ cup coconut oil, melted
- 1 tsp turmeric
- 2 tbsp dukkah (or other spice/herb blend)
- Pre-heat oven to 180 degrees celsius, fan-forced.
- Mix all ingredients together until just combined. If the mixture feels a bit dry, add in a couple of tbsp of yogurt or hummus.
- Pour into a loaf tin and bake for 50min. When cooked, it should look mid-brown and probably cracked on top – when you insert a skewer it should come out clean.
- Eat fresh or toasted. The loaf should last 5 days. For longer storage, slice up the bread and freeze it.
* You can use store-bought chickpea flour, or you can make your own by grinding 2 cups of dried chickpeas in a food processor to flour-fine. Legumes can be difficult to digest for some people, so if your gut is a bit sensitive, it would be best to use sprouted chickpea flour. To do this, you will need to soak the whole chickpeas overnight, and leave on the counter (drained) for a few days to sprout. Once sprouted, bake in a hot oven for a few minutes until dry (or dehydrate in a dehydrator, to keep the nutritious benefits of fermented sprouted legumes!), and then grind to flour in a food processor.