Chickpea flour, also known as besan or gram flour, is a versatile and nutritious ingredient that has gained popularity in various culinary traditions around the world.
Packed with protein, fiber, and essential nutrients, chickpea flour is not only a great gluten-free alternative but also adds a delightful nutty flavor to baked goods.
Quick breads are an easy and convenient way to incorporate chickpea flour into your diet, allowing for a wide variety of flavors and textures.
Whether you’re in the mood for something sweet or savory, chickpea flour quick breads can satisfy your cravings while providing the health benefits you desire.
In this article, we’ll explore 25+ delicious chickpea flour quick bread recipes that are simple to make and sure to please everyone at your table.
25+ Nutritious Chickpea Flour Quick Bread Recipes for Your Family
As we’ve discovered, chickpea flour is a fantastic ingredient for creating quick breads that are both tasty and nutritious. From sweet banana breads to savory zucchini loaves, these recipes demonstrate the incredible versatility of chickpea flour.
Not only do they offer unique flavors, but they also cater to various dietary preferences, making them suitable for gluten-free and health-conscious eaters.
Whether you’re baking for breakfast, brunch, or a cozy snack, these 25+ chickpea flour quick bread recipes will inspire you to get creative in the kitchen.
So grab your mixing bowl, gather your ingredients, and start baking your way to delicious and wholesome quick breads today!
Chickpea Flour Banana Bread
This Chickpea Flour Banana Bread is a delightful twist on the classic banana bread recipe. Packed with the nutritional benefits of chickpea flour, this bread is not only gluten-free but also high in protein and fiber. The natural sweetness of ripe bananas, combined with the earthy flavor of chickpea flour, creates a moist and flavorful loaf that’s perfect for breakfast, a snack, or even dessert. With minimal prep time and simple ingredients, it’s a great way to use up overripe bananas while enjoying a healthier alternative.
Ingredients:
- 1 ½ cups chickpea flour
- 3 ripe bananas, mashed
- ½ cup honey or maple syrup
- ¼ cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, combine the mashed bananas, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract. Mix until well blended.
- In another bowl, whisk together the chickpea flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This Chickpea Flour Banana Bread is not only delicious but also a healthier alternative to traditional banana bread. The use of chickpea flour adds a unique nutty flavor and boosts the nutritional profile, making it a perfect choice for those looking to increase their protein intake or adhere to a gluten-free diet. Enjoy a slice toasted with a bit of butter or spread some almond butter on top for an extra treat. This bread also freezes well, so you can make a batch ahead of time and enjoy it whenever you crave a nutritious snack!
Savory Chickpea Flour Cornbread
This Savory Chickpea Flour Cornbread is a delicious and nutritious take on traditional cornbread. With a wonderful balance of savory and slightly sweet flavors, this bread is perfect as a side dish for soups, stews, or grilled meats. Chickpea flour provides a rich texture and adds protein and fiber, making this cornbread a wholesome choice. Quick to whip up and packed with flavor, this recipe is sure to become a staple in your home.
Ingredients:
- 1 cup chickpea flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar (optional)
- 1 cup milk or a non-dairy alternative
- 2 large eggs
- ¼ cup olive oil
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon chili powder (optional)
Instructions:
- Preheat the oven to 400°F (200°C) and grease an 8-inch square baking dish.
- In a large bowl, mix the chickpea flour, cornmeal, baking powder, salt, and sugar (if using).
- In another bowl, whisk together the milk, eggs, and olive oil until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the corn kernels and chili powder if using.
- Spread the batter evenly into the prepared baking dish.
- Bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean.
- Let it cool slightly before cutting into squares.
This Savory Chickpea Flour Cornbread is a versatile and satisfying addition to any meal. Its unique flavor profile pairs wonderfully with chili, soup, or barbecue dishes, enhancing your dining experience. The added corn kernels provide a delightful burst of sweetness, while the chickpea flour ensures a hearty texture. Perfect for potlucks, family gatherings, or a cozy dinner at home, this cornbread will impress everyone at the table. Plus, it’s a fantastic way to sneak more nutrients into your meals without sacrificing taste!
Chickpea Flour Zucchini Bread
This Chickpea Flour Zucchini Bread is a fantastic way to enjoy the flavors of summer while making the most of fresh zucchini. Moist and tender, this quick bread is packed with nutrients and is gluten-free thanks to the chickpea flour. The combination of grated zucchini and chickpea flour gives the bread a unique texture, making it a delightful option for breakfast or an afternoon snack. With the addition of spices and optional mix-ins like nuts or chocolate chips, this recipe is both versatile and satisfying.
Ingredients:
- 1 ½ cups chickpea flour
- 1 cup grated zucchini (about 1 medium zucchini)
- ½ cup brown sugar or coconut sugar
- ¼ cup olive oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg (optional)
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine the grated zucchini, sugar, olive oil, eggs, and vanilla extract. Mix until well blended.
- In another bowl, whisk together the chickpea flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in walnuts or chocolate chips if desired.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This Chickpea Flour Zucchini Bread is not only a delicious way to use up zucchini but also a nutritious option for those looking for gluten-free recipes. The natural moisture from the zucchini ensures a soft and tender crumb, while the chickpea flour contributes a nutty flavor and added health benefits. Serve it warm with a pat of butter or enjoy it plain for a healthy snack. This bread also keeps well, making it an excellent choice for meal prep or sharing with friends and family. Whether for breakfast or dessert, this recipe will surely delight!
Chickpea Flour Herb Focaccia
This Chickpea Flour Herb Focaccia is a delightful, gluten-free twist on the classic Italian bread. The unique flavor of chickpea flour combined with fresh herbs creates a fragrant and savory loaf that’s perfect as an appetizer, side dish, or sandwich base. This quick bread is easy to prepare and can be customized with your favorite herbs and toppings. Serve it warm with olive oil for dipping, or enjoy it alongside soups and salads for a wholesome meal.
Ingredients:
- 2 cups chickpea flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- 1 cup water
- ¼ cup olive oil (plus more for drizzling)
- Fresh herbs for topping (rosemary, basil, etc.)
- Sea salt for sprinkling
Instructions:
- Preheat the oven to 400°F (200°C) and grease a baking sheet or line it with parchment paper.
- In a large bowl, whisk together the chickpea flour, baking powder, salt, oregano, thyme, and garlic powder.
- Gradually add the water and olive oil, stirring until a smooth batter forms.
- Spread the batter onto the prepared baking sheet, using a spatula to create an even layer.
- Drizzle with additional olive oil, and use your fingers to make dimples in the dough. Sprinkle fresh herbs and sea salt on top.
- Bake for 20-25 minutes, or until golden brown and firm to the touch.
- Allow it to cool slightly before cutting into squares or triangles.
This Chickpea Flour Herb Focaccia is a delightful addition to any meal, offering a unique twist on traditional bread. Its fluffy texture and aromatic herb flavors make it perfect for serving alongside your favorite dips or as a sandwich base. The use of chickpea flour not only makes it gluten-free but also boosts the protein content, making it a healthier choice. Experiment with different herbs and toppings to create your perfect focaccia, and enjoy it warm or at room temperature for a flavorful treat!
Chickpea Flour Chocolate Chip Muffins
These Chickpea Flour Chocolate Chip Muffins are a deliciously indulgent yet healthy treat. Combining the rich flavor of chocolate with the nutritional benefits of chickpea flour, these muffins are both satisfying and nutritious. Perfect for breakfast, snacks, or even dessert, they are quick to prepare and can be enjoyed by the whole family. The balance of sweetness from the chocolate chips and the nuttiness of the chickpea flour creates a delightful flavor profile that you won’t want to miss.
Ingredients:
- 1 ½ cups chickpea flour
- ½ cup brown sugar or coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- ¾ cup milk or non-dairy milk
- ¼ cup melted coconut oil
- ½ cup chocolate chips (dark or semi-sweet)
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, whisk together the chickpea flour, brown sugar, baking powder, baking soda, and salt.
- In another bowl, combine the eggs, milk, melted coconut oil, and vanilla extract, mixing until well blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These Chickpea Flour Chocolate Chip Muffins are a fantastic way to enjoy a sweet treat without the guilt. The chickpea flour adds a unique flavor and boosts the muffins’ nutritional profile, making them a great choice for health-conscious individuals. Perfect for breakfast on the go or a midday snack, these muffins are versatile and can be stored for several days or frozen for later. Share them with friends or family, and watch them disappear in no time!
Chickpea Flour Sweet Potato Bread
This Chickpea Flour Sweet Potato Bread is a hearty and flavorful quick bread that’s packed with nutrients. The natural sweetness of sweet potatoes pairs beautifully with the nutty flavor of chickpea flour, resulting in a moist and delicious loaf. This bread is perfect for breakfast, snacks, or as a side for dinner. It’s also a great way to incorporate more vegetables into your diet while enjoying a comforting treat that the whole family will love.
Ingredients:
- 1 cup chickpea flour
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- ½ cup maple syrup or honey
- ¼ cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg (optional)
- ½ cup chopped pecans or walnuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix the mashed sweet potato, maple syrup (or honey), melted coconut oil, eggs, and vanilla extract until smooth.
- In another bowl, whisk together the chickpea flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This Chickpea Flour Sweet Potato Bread is not only delicious but also incredibly nutritious. The sweetness of the sweet potatoes adds moisture and flavor, while the chickpea flour enhances the bread’s protein and fiber content. Enjoy a slice as is, or spread it with a bit of butter or nut butter for an extra treat. This bread is perfect for breakfast, snacks, or even as a dessert. It also keeps well, making it an excellent option for meal prep or sharing with friends and family. Enjoy the delightful flavors and health benefits of this unique bread recipe!
Chickpea Flour Banana Bread
This Chickpea Flour Banana Bread is a nutritious twist on the classic recipe, perfect for breakfast or as a snack. The natural sweetness of ripe bananas pairs wonderfully with the nutty flavor of chickpea flour, creating a moist and flavorful loaf. Not only is this banana bread gluten-free, but it also offers a healthy dose of protein and fiber, making it a guilt-free treat. Enjoy a slice plain, or top it with your favorite nut butter for an added boost of flavor and nutrition.
Ingredients:
- 2 cups chickpea flour
- 3 ripe bananas, mashed
- ½ cup maple syrup or honey
- ¼ cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix the mashed bananas, maple syrup (or honey), melted coconut oil, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the chickpea flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in walnuts or chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This Chickpea Flour Banana Bread is a delightful way to use up ripe bananas while enjoying a healthier alternative to traditional recipes. The chickpea flour adds a nutty flavor and boosts the nutritional profile, making this bread a satisfying choice for any time of day. Whether you enjoy it warm or at room temperature, this banana bread is perfect for sharing with family and friends. It also freezes well, so you can keep some on hand for those moments when you need a quick and healthy snack!
Chickpea Flour Zucchini Bread
This Chickpea Flour Zucchini Bread is a moist and flavorful quick bread that’s an excellent way to sneak in some vegetables. The combination of chickpea flour and fresh zucchini creates a hearty loaf that is both nutritious and satisfying. Perfect for breakfast or as a snack, this bread is versatile and can be enjoyed plain or with your favorite spreads. The addition of spices and optional mix-ins makes it a delightful treat for any time of year.
Ingredients:
- 1 ½ cups chickpea flour
- 1 cup grated zucchini (about 1 medium zucchini)
- ½ cup brown sugar or coconut sugar
- ¼ cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg (optional)
- ½ cup raisins or chopped nuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix the grated zucchini, brown sugar, melted coconut oil, eggs, and vanilla extract until well blended.
- In another bowl, whisk together the chickpea flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in raisins or nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This Chickpea Flour Zucchini Bread is a delicious way to incorporate more vegetables into your diet without sacrificing flavor. The zucchini adds moisture and a subtle sweetness, while the chickpea flour enhances the bread’s protein and fiber content. Enjoy a slice for breakfast, a midday snack, or even as a dessert. It’s perfect on its own or spread with a bit of cream cheese or butter. Store any leftovers in an airtight container for several days or freeze for later enjoyment!
Chickpea Flour Mediterranean Flatbread
This Chickpea Flour Mediterranean Flatbread is a versatile and easy-to-make bread that’s perfect for wraps, sandwiches, or as a side for dips and spreads. Infused with Mediterranean flavors such as olive oil, herbs, and spices, this quick bread is not only delicious but also gluten-free and packed with protein. Its chewy texture and nutty taste make it a fantastic addition to any meal, and it’s quick enough to whip up on a busy weeknight.
Ingredients:
- 2 cups chickpea flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup water
- 2 tablespoons olive oil (plus more for cooking)
Instructions:
- In a large bowl, whisk together the chickpea flour, salt, garlic powder, oregano, and basil.
- Gradually add the water and olive oil, stirring until a smooth batter forms.
- Heat a non-stick skillet or griddle over medium heat and add a little olive oil.
- Pour a ladleful of batter onto the skillet, spreading it into a circle about ¼ inch thick.
- Cook for 3-4 minutes on one side until bubbles form and the edges lift, then flip and cook for another 2-3 minutes on the other side.
- Repeat with the remaining batter, adding more oil as needed, until all the flatbreads are cooked.
This Chickpea Flour Mediterranean Flatbread is a delightful and nutritious alternative to traditional breads. Its versatility allows it to be used in various ways—whether for wraps, served with dips, or enjoyed alongside salads. The combination of herbs and spices enhances the flavor, making it a delicious choice for any meal. Plus, it’s quick to prepare, making it perfect for busy days when you need something fast yet wholesome. Enjoy the rich flavors and health benefits of this quick bread, and feel free to experiment with different spices and toppings!
Chickpea Flour Herb Focaccia
This Chickpea Flour Herb Focaccia is a delightful and gluten-free take on the traditional Italian bread. Infused with fresh herbs and a drizzle of olive oil, this focaccia is not only easy to make but also incredibly flavorful. The chickpea flour gives it a unique nutty taste and a satisfying texture, making it perfect for dipping in olive oil, serving alongside soups, or enjoying as a sandwich base. This bread is a great way to elevate any meal while also being packed with plant-based protein.
Ingredients:
- 2 cups chickpea flour
- 1 cup water
- ¼ cup olive oil (plus more for drizzling)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons fresh rosemary or thyme, chopped (or 1 teaspoon dried)
- ½ teaspoon garlic powder
- Coarse sea salt for topping
Instructions:
- Preheat the oven to 425°F (220°C) and grease a baking sheet or line it with parchment paper.
- In a bowl, mix the chickpea flour, water, olive oil, salt, baking powder, herbs, and garlic powder until smooth.
- Pour the batter onto the prepared baking sheet, spreading it out evenly with a spatula.
- Drizzle with olive oil and sprinkle coarse sea salt on top.
- Bake for 20-25 minutes, or until the focaccia is golden brown and firm to the touch.
- Let it cool slightly before cutting it into squares or wedges.
This Chickpea Flour Herb Focaccia is a wonderful addition to any meal or as a standalone snack. Its rich flavor and aromatic herbs make it a crowd-pleaser, perfect for gatherings or casual dinners. The versatility of this bread allows you to enjoy it with dips, spreads, or even as a base for mini sandwiches. Whether you enjoy it fresh out of the oven or toasted the next day, this focaccia is sure to become a favorite in your home!
Chickpea Flour Savory Cornbread
This Chickpea Flour Savory Cornbread is a delicious twist on traditional cornbread, perfect for pairing with soups, stews, or as a side dish for barbecues. The combination of chickpea flour and cornmeal creates a hearty texture, while the added spices and cheese give it a burst of flavor. Not only is this cornbread gluten-free, but it’s also a great source of protein and fiber, making it a nutritious choice for any meal. Enjoy this savory bread warm with butter or as a base for your favorite toppings.
Ingredients:
- 1 cup chickpea flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon paprika
- 2 large eggs
- 1 cup buttermilk (or plant-based milk)
- ¼ cup melted butter or olive oil
- ½ cup shredded cheddar cheese (optional)
- ¼ cup chopped green onions (optional)
Instructions:
- Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast-iron skillet.
- In a large bowl, combine the chickpea flour, cornmeal, baking powder, salt, cumin, and paprika.
- In another bowl, whisk together the eggs, buttermilk, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Fold in cheese and green onions if using.
- Pour the batter into the prepared dish and smooth the top.
- Bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cornbread cool for a few minutes before cutting into squares.
This Chickpea Flour Savory Cornbread is a flavorful and nutritious addition to your meal repertoire. Its unique blend of ingredients offers a hearty and satisfying texture, making it a perfect companion to soups, salads, or as a snack on its own. The hint of spice and the optional cheese add an extra layer of flavor that will impress your family and friends. Serve it warm with a pat of butter or enjoy it alongside your favorite dishes for a wholesome and delightful experience.
Chickpea Flour Pumpkin Bread
This Chickpea Flour Pumpkin Bread is a delightful autumn-inspired quick bread that’s perfect for breakfast or as a snack. The natural sweetness of pumpkin puree combined with the earthy flavor of chickpea flour creates a moist and delicious loaf that is both satisfying and nutritious. With warm spices like cinnamon and nutmeg, this bread captures the essence of fall. It’s also gluten-free and packed with fiber, making it a healthy choice for any time of year. Enjoy a slice fresh out of the oven or toasted with a spread of cream cheese for an extra treat!
Ingredients:
- 1 ½ cups chickpea flour
- 1 cup pumpkin puree
- ½ cup brown sugar or maple syrup
- ¼ cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves (optional)
- ½ cup walnuts or pecans, chopped (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix the pumpkin puree, brown sugar (or maple syrup), melted coconut oil, eggs, and vanilla extract until well blended.
- In another bowl, whisk together the chickpea flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves if using.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This Chickpea Flour Pumpkin Bread is a delicious way to embrace the flavors of fall while enjoying the health benefits of chickpea flour. It’s moist, flavorful, and easy to make, making it a perfect addition to your breakfast table or an afternoon snack. Serve it plain, or indulge by spreading a bit of butter or cream cheese on top. This bread also makes an excellent gift for friends and family during the holiday season, sure to warm their hearts and fill their bellies with comfort!
Chickpea Flour Zucchini Bread
This Chickpea Flour Zucchini Bread is a fantastic way to incorporate more vegetables into your diet while enjoying a delicious treat. The moisture from the grated zucchini keeps the bread soft and tender, while the chickpea flour adds a nutty flavor and a healthy dose of protein. Enhanced with warm spices like cinnamon and nutmeg, this bread is perfect for breakfast or as a snack. It’s gluten-free and offers a delightful way to use up summer zucchini, making it a versatile recipe for any time of year.
Ingredients:
- 1 ½ cups chickpea flour
- 1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
- ½ cup sugar (or maple syrup)
- ¼ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup walnuts or chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, combine the grated zucchini, sugar, oil, eggs, and vanilla extract, mixing well.
- In another bowl, whisk together the chickpea flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in nuts or chocolate chips if desired.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This Chickpea Flour Zucchini Bread is a delightful way to enjoy the benefits of both chickpeas and zucchini in a sweet treat. Its moist texture and warm flavors make it perfect for breakfast, snacks, or even dessert. You can customize it by adding nuts or chocolate chips, making it versatile for any occasion. Enjoy a slice with your morning coffee or pack it as a nutritious snack for school or work—it’s sure to please both kids and adults alike!
Chickpea Flour Cinnamon Roll Bread
Indulge in the sweet, comforting flavors of this Chickpea Flour Cinnamon Roll Bread, which offers the delightful taste of cinnamon rolls in a quick bread format. This recipe combines the nutty flavor of chickpea flour with a sweet cinnamon filling and a creamy glaze, creating a decadent yet gluten-free treat. Perfect for brunch or an afternoon snack, this bread is easy to make and will fill your kitchen with a warm, inviting aroma. Satisfy your sweet tooth without the hassle of rolling out dough!
Ingredients:
- 2 cups chickpea flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- 2 large eggs
- 1 cup milk (or non-dairy milk)
- ¼ cup melted butter (or coconut oil)
- For the filling:
- ½ cup brown sugar
- 2 tablespoons cinnamon
- ¼ cup softened butter (or coconut oil)
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (or non-dairy milk)
- ½ teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, mix together the chickpea flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Combine the wet and dry ingredients, mixing until just combined.
- In a small bowl, mix together the filling ingredients: brown sugar, cinnamon, and softened butter.
- Pour half of the batter into the loaf pan, then spread the cinnamon filling over the top. Add the remaining batter on top.
- Use a knife to swirl the filling into the batter gently.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Allow the bread to cool for a few minutes before drizzling the glaze on top.
This Chickpea Flour Cinnamon Roll Bread is a sweet twist on traditional quick bread, perfect for those who love the flavors of cinnamon rolls but want a simpler, quicker version. The combination of chickpea flour provides a unique texture while keeping the bread gluten-free. It’s a wonderful addition to brunch menus or a comforting snack for any time of day. Serve it warm with a drizzle of glaze for an extra special treat—your family and friends will surely love this delightful creation!
Chickpea Flour Banana Bread
This Chickpea Flour Banana Bread is a fantastic way to use up overripe bananas while adding a nutritious twist with chickpea flour. The natural sweetness of the bananas complements the nutty flavor of the chickpea flour, creating a moist and flavorful loaf. Enhanced with warm spices like cinnamon and nutmeg, this bread is a great option for breakfast or as a snack throughout the day. Gluten-free and packed with protein, this recipe ensures you can enjoy a delicious treat without compromising on health.
Ingredients:
- 1 ½ cups chickpea flour
- 2 ripe bananas, mashed
- ½ cup sugar (or maple syrup)
- ¼ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup walnuts or chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, mash the ripe bananas and mix in the sugar, oil, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the chickpea flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in walnuts or chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This Chickpea Flour Banana Bread is an easy and nutritious option for those looking to enjoy a tasty treat while also benefiting from the health advantages of chickpeas. Its moist texture and sweet banana flavor make it a perfect companion for breakfast or an afternoon pick-me-up. Plus, with the addition of walnuts or chocolate chips, you can customize it to your liking! Slice it up, serve it warm, or store it for later—this banana bread is sure to be a hit in your household!
Note: More recipes are coming soon!