Tip: Adjust your screen timeout in Settings

Chickpea Bread for Bruschetta (Flour-Free, Gluten-Free)

Name: Chickpea Bread for Bruschetta (Flour-Free, Gluten-Free)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Cuisine: International
Ingredients: 425g chickpeas (canned, drained); 2piece eggs; 30ml olive oil; 1tsp oregano; 1tsp dried tomatoes; 100g almond flour; 10g baking powder; 2tbsp psyllium husk; 1tbsp apple cider vinegar; sesame seeds (for topping); 150g avocado (for bruschetta topping); 4piece cherry tomatoes; 1clove garlic; 1tbsp lemon juice; 200g shrimp (peeled, for topping)

Gluten-free chickpea bread perfect for bruschetta, paired with creamy avocado-tomato and savory garlic shrimp toppings. Low glycemic index and high in plant protein.

4.3(4 reviews)

10 min prep / 55 min total

180 kcal

9g protein

8 servings

Easy

Watch How to Make This

Click to play video

Instructions

Drain and rinse chickpeas
Blend chickpeas with eggs until smooth using immersion blender
Add olive oil, oregano, dried tomatoes, almond flour, baking powder, psyllium husk and apple cider vinegar
Mix well and let sit for psyllium to thicken
Shape dough into a loaf in an oiled pan, score the top and sprinkle with sesame seeds
Bake for 35- at 175 C (350 F) until golden
Cool completely and slice into 8 pieces
For avocado topping: mash avocado with diced cherry tomatoes, minced garlic, lemon juice and olive oil
For shrimp topping: pan-fry shrimp until pink, then add lemon juice, salt and pepper
Spread toppings on toasted bread slices