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High-Protein Chickpea Bread (No Flour)
Airy loaf made from whole chickpeas whipped with egg whites, lemon and coriander. Flour-free with almond flour for structure and sesame on top.
15 min prep / 55 min total
95 kcal
4.4g protein
15 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 220 gchickpeas
canned, drained
- 2eggs
whites and yolks separated
- 1 tbspolive oil
- salt
to taste
- 1 tbsplemon juice
- ½ tspcoriander
ground
- ½ tspdried garlic
- 2 tbspalmond flour
- 1 tspbaking powder
- sesame seeds
for topping
Instructions
Blend drained chickpeas with egg yolks, olive oil, salt, lemon juice, coriander and dried garlic until smooth.
Whip egg whites to soft peaks, then fold gently into the chickpea puree with almond flour and baking powder.
Transfer to a greased loaf pan, smooth the top and scatter sesame seeds across the surface.
Bake at 356°F (180°C) for 35- until deep golden and firm; cool before slicing.
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