Chickpea Flour Bread

This is a gluten-free, egg-free, and dairy-free chickpea flour bread!

Ingredients:

2 ½ cups chickpea flour
1 cup soy milk or any other milk of your choice (or water)
1/3 cup olive oil (or any oil you like – it will taste great in the bread, so make sure you use an oil you really like)
3 teaspoons baking powder
2 teaspoons apple cider vinegar (or lemon/lime juice)
3/4 teaspoon salt

Additional ingredients (optional):
1 tablespoon sunflower seeds
1 tablespoon pumpkin seeds
1 teaspoon chia seeds

Directions:

1. Preheat oven to 180°C. Line a 23cm x 13cm baking tin with baking paper (lightly grease it). Set aside.
2. Before you start, shake the bag of chickpea flour, fluff the flour with a fork and break up any lumps. Then, use a measuring cup to measure out the amount of flour indicated. It is important to measure the amount of flour accurately, as adding too much will result in a dry bread. Place the flour in a bowl.
3. Add the salt and baking powder. Use a whisk or fork to mix everything together and break up any lumps. If there are any, break them up with your fingers.
4. Add the “wet” ingredients: olive oil, milk and vinegar.
5. Mix everything together with a rubber spatula until the dough is smooth, liquid and free of any lumps.
6. Pour the dough into the prepared baking pan.
7. Sprinkle the seed mixture of your choice on top (optional).
8. Bake the bread in a preheated oven on the middle rack for 45 minutes (180°C).
9. Let the bread cool on the rack for 2 hours before slicing.

Yield: 10 slices of bread
Recipe: theconsciousplantkitchen.com