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Happy Valentine’s Day, everyone!
Admittedly, I am a something of a slacker on this day of love, cards and candy. We had friends over for dinner on Friday, but plans for today are largely dependent on relaxation, reading, and an afternoon run–in other words, a perfect day!
I hadn’t planned on baking today, but the past few days of early-spring sunshine turned to grey clouds and some sprinkles, so I set aside my book to make a quick loaf of bread to have for breakfasts and snacks this week.
I love spreading the word about chickpea flour, and how easy it is to incorporate into a wide array of baked goods, but if you’re nervous about giving it a go, try blending it with oat flour, as I’ve done in this maple syrup and dried cherry quick bread.
The natural sweetness of the oats balances the nutty flavor of the chickpea flour, resulting in an irresistible loaf. Between the oats and chickpea flour, this loaf is loaded with fiber, as well as an extra dose of plant protein. One slice is immensely satisfying on it’s own, but I love it with a spread of sunflower seed butter, too.
The dried cherries can be swapped out for any other dried fruit, or you can leave the fruit out altogether. Add spices and other flavorings to your heart’s content as well. Happy baking!
Oat-Chickpea Flour Quick Bread with Cherries
Ingredients
- 1-1/3 cups oat flour (you can grind from rolled oats in blender or food processor)
- 1 cup chickpea flour
- 2-1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1-1/4 teaspoons fine sea salt
- 1 cup rolled oats (plus extra for sprinkling on top)
- 1 cup plain yogurt (dairy or nondairy--not Greek-style)
- 2 large eggs
- 1/4 cup virgin coconut oil, melted (or vegetable oil of choice)
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
- 2/3 cup milk (dairy or nondairy)
- 3/4 cup dried cherries or dried cranberries, finely chopped
Instructions
- Preheat to 350°F. Line a 9-by-5-inch loaf pan with parchment paper; spray with cooking spray.
- In a large bowl, whisk together the oat flour, chickpea flour, baking powder, baking soda and salt in a large bowl.
- In a medium bowl, stir together the oats, yogurt, eggs, oil, syrup and vanilla until well blended. Stir in milk.
- Gently stir yogurt mixture and cherries into the flour mixture just until thoroughly blended. Scrape batter into prepared pan, spreading evenly. Sprinkle the top with 1 tablespoon oats.
- Bake in preheated oven for 40 to 50 minutes until a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for 15 minutes. Use parchment liner to lift loaf from pan; cool completely.
Notes
An equal amount of honey or brown rice syrup can be used in place of the maple syrup.
Nutrition Information
Serving Size 1 sliceAmount Per Serving Calories 161Total Fat 5.9gSaturated Fat 0.6gCholesterol 24mgSodium 166mgCarbohydrates 21.3gFiber 3gSugar 5.8gProtein 5.5g
i can’t thank you enough for this recipe, heart-warming!
You are so welcome, Dani!
Yum! I love this! It is a little dense, but I like that.
What can I use instead of cherries?
Hi Betsy! Any dried fruit, or simply leave them out. You could also so some finely chopped chocolate or mini chips 🙂
Best non wheat recipe I tried. Used sugar as I did not have marple syrup or honey and it worked. Will definitely make again.
Wonderful, Mercedes! And thanks for sharing that you used sugar in place of the syrup with success 🙂
Hi ,
Tried this today. A real gamble as all gluten free or vegetarian breads or cakes I have tried have failed. It is it It I love it no jokes. I used brown sugar (only because I had no maple syrup or honey) and no berries too. Thanks for sharing!
Wanted to post a picture but picture is not posting !!
This is a very dense and not too sweet bread. I baked it in a silicon loaf pan, brushed with coconut oil, for 49 minutes. I’m at an altitude of about 6000 ft so it was nice to see a bread that cooked all the way through. The only change I made was I used a vegan egg replacement (bob’s red mill brand) and the texture is what I would have expected with eggs.
Overall, a very nice treat to have around!
Any tips on the best way to store it or how long it lasts once stores?