CHICKPEA SANDWICH BREAD
(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
- Preheat oven to 190C. Grease or spray a 9×5-inch (22.5 x 12.5 cm) loaf pan.
- In a blender, process the coconut milk, water and chickpeas with their liquid until completely blended and smooth. Process for 1 minute longer.
- 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.
- 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.
