Blueberry Chickpea Flour Bread
Blueberry Chickpea Flour Bread is a quick, healthy skillet bread made with chickpea flour, blueberries, maple syrup, and pumpkin. Vegan, gluten-free, oil-free, and packed with protein and fiber.
Servings: 8 wedges
Equipment
- 1 9-inch (22.5 cm) cast iron skillet (see notes for alternative options)
Ingredients
- 1 2/3 cups chickpea flour
- 2 1/2 teaspoons baking powder certified GF, as needed
- 1/2 teaspoon salt
- 1 1/2 cups nondairy milk (e.g., almond milk, soy milk, cashew milk)
- 1/2 cup canned unsweetened pumpkin purée (not pie filling)
- 3 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 1 1/2 cups blueberries
Instructions
- Preheat the oven to 350°F (180C). Line the bottom of a 9-inch (22.5 cm) cast iron skillet with a round of parchment paper (to prevent sticking). If you eat oil, you can, alternatively, grease or spray the skillet with nonstick cooking spray. .
- In a large bowl, whisk together the chickpea flour, baking powder, and salt.
- In a medium mixing bowl, whisk the milk, pumpkin, maple syrup and vanilla until well blended.
- Add the pumpkin mixture to the flour mixture and stir until just blended. Stir in blueberries.
- Spread the batter evenly in the prepared skillet.
- Bake for 23 to 28 minutes, until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Let the bread cool completely in the skillet on a wire rack. Run a knife around the edge of the skillet to loosen the bread. Cut into 8 wedges to serve.
Notes
Storage: Store the cooled blueberry chickpea flour bread in an airtight container at cool room temperature for 1 day, the refrigerator for 1 week, and the freezer for up to six months. The bread has a high moisture content, hence the necessity to store it in the fridge after one day, or freeze it, if planning to store for more than a week.
Maple Syrup Alternatives: You can replace the maple syrup with an equal amount of the liquid sweetener of your choice, such as brown rice syrup, agave nectar or date syrup. You can also use honey if you do not follow a vegan diet. You can also use an equal amount of granular sweetener, such as coconut sugar, cane sugar or brown sugar plus 2 tablespoons (30 mL) water, or extra nondairy milk.
Cast Iron Skillet Alternatives: A 9-inch (22.5 cm) round or square baking pan can be used in place of the skillet.
Nutrition
Serving: 1wedge | Calories: 144kcal | Carbohydrates: 25g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 356mg | Potassium: 279mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2406IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 2mg