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Chickpea Seedy Bread

Makes 1 loaf

My love of the versatile great garbanzo is showcased once more with this seed filled loaf.  Most of the gluten free bread available where I live are all made with either corn or potato based starch making them a particularly unhealthy choice after all. So this protein packed nutritious gluten and grain free loaf is a favourite of mine whenever I fancy a slice.......or 3 ;)


  1. Preheat your oven to 180C
  2. Line a loaf tin with parchment paper.
  3. In a large bowl mix together the chickpea and tapioca flour along with the arrowroot,  baking soda, salt, rosemary,  chia, sunflower and pumpkin seeds.
  4. Pour the beaten eggs into this bowl and whisk well.
  5. Pour the batter into your prepared pan and sprinkle with extra pumpkin seeds.
  6. Pop the pan into your hot oven and bake for 25 minutes.
  7. Allow to cool completely before gently removing the parchment paper.
  8. Slice and enjoy.
  9. Store wrapped in plastic wrap or in an airtight container in your fridge for up to 3 days.

You will need:

1 cup of chickpea flour

1 cup of tapioca flour

1 cup of pumpkin seeds

¼ cup of chia seeds

¼ cup of sunflower seeds (plus extra for sprinkling)

1 tablespoon of arrowroot powder

1 tablespoon of dried rosemary

1 teaspoon of baking soda

½ a teaspoon of salt

4 large beaten eggs

Chickpea Seedy Bread