This easy and surprisingly tasty gluten free bread was created by Michaela Vais @elavegan.com. I love Simple and Delicious Vegan, her creative and wonderful cookbook…. https://a.co/d/0ajbri1O. As Michaela says, “This simple bread transforms soaked chickpeas into a surprisingly fluffy yet hearty loaf which toasts, dips, and slices well!” Watch my video for visual prompts. Makes 11 slices.
Soak the dried chickpeas 9-12 hours in plenty of water until they have noticeably expanded and roughly doubled in weight. Drain and rinse well.
Preheat the oven to 360 F–or 350–and line a baking sheet with parchment paper.
Blend the chickpeas and water in a food processor until smooth, pausing to scrape down the sides as needed.
Add the ground flaxseeds, psyllium husk powder, baking powder, and baking soda. Then, pour the vinegar directly over the baking powder and baking soda.
Blend again, scraping down the sides if needed. The batter will thicken quickly.
Transfer the dough onto the prepared pan and shape it by hand into oval domed loaf, lighting wetting your hands to smooth the top and sides.
Score the top with a knife 1/4 “ deep, 3-4 times across the top. Lightly wet the surface again and sprinkle with whole flaxseeds if desired. Bake approximately 50 minutes.
Let bread cool completely, then slice and enjoy.
Elavegan’s Nutritional facts, per slice: 85 calories; 2 grams fat; 8 grams carbohydrates; 5 grans fiber; 4 grams protein.
