Wholesome Chickpea Bread | Gluten-free
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Print Recipe Servings 9
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Ingredients
- 1 cup (180 g) dry chickpeas soaked overnight, then rinsed and drained
- ¼ cup (20 g) whole psyllium husk
- ½ tsp baking soda
- ½ tbsp apple cider vinegar
- ½ tsp Himalayan salt
- ⅓ cup (80 ml) water
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Instructions
- Soak the chickpeas overnight in a large bowl with plenty of water. Then, rinse and drain them well.
- Preheat the oven to 350°F (180°C) and line a baking pan with parchment paper.
- Place the chickpeas in a food processor. Blend for several minutes until finely chopped. You may need to scrape down the sides from time to time.
- After that add the remaining ingredients in the food processor. Try to put the apple cider vinegar right on top of the baking soda. Process everything together until well-mixed.
- Put the bread dough in a large bowl. Gently press it between your hands until a well combined dough is formed.
- After that, shape the dough into a loaf and place it in the baking pan (mine measures 23 x 12 cm (9" x 5"). Make some light cuts on top of the dough with a sharp knife. Sprinkle pumpkin seeds on top.
- Bake for about 1 hour. Let the bread cool slightly on a cooling rack before slicing it. Enjoy!
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Notes
- Psyllium husk - it is an essential ingredient and you cannot substitute it for any other ingredient. It binds the gluten-free chickpea bread and holds it together. Use whole psyllium husk and not psyllium powder.
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