Rosemary & Sea Salt Chickpea bread loaf
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Rosemary & Sea Salt Chickpea bread loaf

Recipe by Balancing NutritionDifficulty: Easy
Bread Loaf

+/- 12

slices
Prep time

10

minutes
Baking time

1

hour 

This is so good and sooooooo simple!
A loaf of bread that is nutritious, contains loads of fiber, is high in protein, stabilises blood sugar, and fills you up for longer. GIVE IT A TRY!

Ingredients:

  • 300g dried chickpeas

  • 6 tablespoons or 45g psyllium husk flakes

  • 25ml extra virgin olive oil

  • 1.5 teaspoons sea salt

  • 2 rounded teaspoons dried rosemary

  • 45ml apple cider vinegar or lemon juice

  • 3 tsp. Baking soda

  • 250ml-275ml water

Method:

  • 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 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 into 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.
  • Bake in the oven for 60 minutes. Allow to cool completely before slicing.