vegan sandwich bread {almond flour & chickpea flour}

June 8, 2020 / Lyn Jones / 0 Comments

(https://www.powerhungry.com/2019/11/3-ingredient-grain-free-vegan-sandwich-bread-2/)
3-ingredient grain-free, oil-free, sugar-free, vegan sandwich bread, made with almond flour and chickpea flour. It is SO easy, sliceable, tender, and totally delicious! Just like a white bread.

INGREDIENTS

  • 1 and 1/2 cups (180 g) chickpea flour, sifted if lumpy
  • 1 and 1/4 cups (140 g) blanched almond flour*
  • 1 Tab BP
  • (optional/variable) 1/4 teaspoon fine sea salt – not needed at all
  • 1 and 3/4 cups (425 mL) water

INSTRUCTIONS

  1. Preheat oven to 200C. Spray or grease a 9×5-inch (22.5×12.5 cm) loaf pan.
  2. In a large bowl whisk together the flours, BP and (optional) salt.
  3. Add water, whisking until completely combined (looks like pancake batter).  Immediately pour into prepared pan.
  4. Bake in the preheated oven for 40-45 minutes until golden brown, risen and a toothpick inserted near the centre comes out with only moist crumbs attached.
  5. Transfer pan to a cooling rack and cool bread in pan for 20 minutes. Run a butter knife around edge of pan to loosen; remove bread and cool completely before slicing.

NOTES

Almond flour not almond meal –  you need to use blanched (superfine, skins removed before grinding) almond flour. I made this two times with almond meal and the loaf was heavy and had a solid line of dense, undercooked dough at the bottom of the loaf. NOTE: don’t try other flours.

Weighing –  I strongly recommend measuring the flours by weight rather than cups. It makes a significant difference in achieving accurate, favourable results for baking in general, and alternative, minimalist baking in particular.

No parchment paper. Because the bread begins as a fairly wet batter, it browns better (no soggy bottom!) and produces a lovely crust when baked directly in the pan.

Storage: Store the completely cooled bread in an airtight container at room temperature for 1 day, the refrigerator for 1 week, or the freezer for up to 6 months. If freezing, consider pre-slicing the bread (so that you can remove one or a few slices at a time).

NUTRITION

  • Serving Size: 1 slice (1/14th of loaf)
  • Calories: 96
  • Sugar: 1.4 g
  • Sodium: 152.3 mg
  • Fat: 5.6 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 9.5 g
  • Fiber: 2.1 g
  • Protein: 4.4 g
  • Cholesterol: 0 mg

 

 

CHICKPEA SANDWICH BREAD

June 8, 2020 / Lyn Jones / 0 Comments

(https://www.powerhungry.com/2019/10/triple-chickpea-sandwich-bread-grain-free-vegan-oil-free/)
Sounds easy and useful. Made with 4 ingredients, it has a fine texture and mild flavour. I think it’s a good basis for my own experimenting – with aramanth and whey instead of coconut and besan. The chickpeas also add a buttery, nutty flavour to the bread.

INGREDIENTS

  • 1 cup (250 mL) full-fat canned coconut milk
  • 1/3 cup (75 mL) water
  • 1 15-ounce (425 g) can chickpeas, undrained
  • 2 cups (240 g) chickpea flour (sifted, if lumpy)
    2 teaspoons BP
    1/4 teaspoon fine sea salt
    9×5-inch loaf tin

INSTRUCTIONS

  1. Preheat oven to 190C. Grease or spray a 9×5-inch (22.5 x 12.5 cm) loaf pan.
  2. In a blender, process the coconut milk, water and chickpeas with their liquid until completely blended and smooth. Process for 1 minute longer.
  3. In a large bowl whisk the chickpea flour, BP & salt until blended. Pour into this the chickpea mixture; whisk until just blended. Pour and spread batter into prepared baking pan.
  4. Bake in the preheated oven for 42-47 minutes or until risen, golden brown at edges and a tester inserted near the centre comes out clean.

    NOTES

    Storage: Store the cooled bread in an airtight container at room temperature for 2 days, in the refrigerator for 1 week, or tightly wrapped in freezer for up to 6 months.

    Tip: An uncooked piece of spaghetti can be used as a tester (instead of a skewer) for determining if the centre is set!

    Replacing Milk: Any other milk can be used. Since there will be less or no fat, depending on the milk you use, I suggest reducing the milk by 1-2 Tabs and adding 1-2 Tabs of oil (increases density so easier to cut thin).

    Replacing Coconut:  coconut tempers the flavour of besan, creating a mellow, mild flavour profile. It also sweetens. Keep these things in mind when tweaking recipe.

 

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