Chickpea Bread

• 總時間: 10 hours 30 minutes

食材

Rosemary and Sea Salt Chickpea Loaf

300g dried chickpeas

6 tablespoons or 45g psyllium husk flakes

25ml extra virgin olive oil

1 ½ teaspoons sea salt

2 rounded teaspoons dried rosemary

45ml apple cider vinegar or lemon juice

3 teaspoons bicarbonate of soda

250ml-275ml water

步驟

Soak the dried chickpeas in plenty of water and leave overnight for around 9 to 10 hours.

The next day, turn the oven to 180° C fan and drain the chickpeas. Add them to a food processor. Add all of the other ingredients and process on high-speed until the mixture forms a soft better/ dough. Use the lowest amount of water and add extra if required.

The dough will start to thicken and absorb more water.

Shape the dough with your hands onto a loaf shape on a piece of baking paper, on a baking sheet. Try to get the thickness of the dough similar to allow it to cook evenly.

Sprinkle over some extra sea salt flakes and dried rosemary. Anyway, it worked… so here is the recipe.

Pop into the oven for 60 minutes.

Allow to fully cool before slicing.

I made 12 slices from mine.

Nutritional Information per slice

107 kcals

5g fibre

6g protein

Hope you like this, I’ll show another video exactly how I made up soon.

If you like my recipes, check out my new Nutrition recipe book called No-Nonsense Nutrition. Out on 26th Feb! Pre-Order at Waterstones online with the code

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Dominique xx

Original inspo to try a loaf @elavegan but recipe, adaptations and amounts my own!