Chickpea High Protein Quick Bread, gluten free, sugar free, fat free, xanthan free

Chickpea flour is remarkably versatile and has a subtle nutty flavor when baked. I've used it for years in my gluten free baking and love it. It's high in protein, iron and fiber making it perfect for breakfast or a late afternoon snack. I made this bread with no added fat or sugar and you will never know it!
Chickpea High Protein Quick Bread, gluten free, sugar free, fat free, xanthan free

Just slice off a piece and warm with a little butter and you will be amazed how moist and delicious it is. Did you know you can use chickpea flour to thicken gravies or soups?  I also adore it in my dumplings and pancakes. Scroll down to see those recipes too!

Chickpea High Protein Quick Bread, gluten free, sugar free, fat free, xanthan free
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Preheat oven to 350 degrees F.  Grease and flour a 9 inch 1.5 quart loaf pan (I love this set)
  1. In a large mixing bowl combine the dry ingredients and set aside.
  2. In a smaller bowl, mash the bananas, whisk in the eggs, kefir, applesauce and apple cider vinegar. Pour the wet ingredients into the dry ingredients and stir just until combined. Don't overmix.
  3. Turn into loaf pan and bake for 50 minutes or until brown and a stick comes out clean.  Cover with a piece of foil in the last 20 minutes to keep from over browning.
  4. Let cool for a few minutes and then run a butter knife around the edges to remove. Cool on a rack and store covered in the fridge.
If you can't have bananas try 1 cup plain canned pumpkin or mashed squash of your choice.
If you don't have stevia use 2 tablespoons local honey, decrease the yogurt by 1 1/2 tablespoons and add 1/2 teaspoon baking soda.
Need dairy free? Use coconut milk yogurt or kefir.
Arrowroot starch should work fine if you can't have potato starch.

You might also like my Chickpea Dumplings and my Socca Pancakes! They are our favorites! Just click on the pictures to see the recipes.

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