Chickpea Flour Protein Bread (Vegan)
60 min
© foodspring
This quick chickpea flour protein bread is like a loaf-shaped soda bread – it doesn’t contain yeast so the bread is so simple to mix up and bake. The addition of ground almonds and soy yogurt add a hit of protein whilst making the bread moist and soft. Adding vital wheat gluten to the loaf boosts the protein content even more but also helps provide structure to this loaf helping it rise. The chickpea flour and instant oats give the loaf its structure, helping it stay light. Simply slice and toast to serve with peanut butter and jam for breakfast, or serve alongside a soup or salad for extra nutrition.
Ingredients
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120 gchickpea flour (gram flour)
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100 gground almonds
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50 gInstant Oats
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25 gvital wheat gluten
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1 tbspbaking powder
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0.5 tspsalt
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200 mlunsweetened soy milk
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100 gunsweetened soy yogurt
Preparation
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1
Preheat the oven to 180C.
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2
In a medium bowl, combine the chickpea flour, ground almonds, instant oats, vital wheat gluten, baking powder and salt. Add the soy milk and soy yogurt and stir to get a thick batter.
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3
Line a 2lb loaf tin with baking paper and pour in the batter. Bake for 50-60 minutes until golden on top and a skewer inserted into the centre of the loaf comes out clean. If the loaf is browning too quickly whilst it’s baking, cover with a piece of kitchen foil.
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4
Remove the loaf from the tin to a wire rack and let it cool completely before slicing. Serve the chickpea flour protein bread with soup/salad, or toast it up and serve with nut butter and jam for breakfast.
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5
You can slice the whole loaf, place into a ziplock bag and freeze it like this to help it keep for longer – when you want a slice just simply remove a frozen piece and pop into the toaster to defrost it.
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1Enjoy!
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