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Jan 16, 2013 BY Joy McCarthy

Chickpea Bread with Sunflower Seed Pesto: Gluten-free Recipe

—  found in  Food  —

I'm nearing the end of my 10 day detox - yes! I've been totally gluten-free, sugar-free, vino-free, dairy-free for 9 days! The detox was not that difficult only because I don't normally eat a lot of gluten/dairy to begin with and I never eat sugar (it makes me crazy, however I used to be an addict years ago). I did miss a glass of vino here and there and goat cheese would have been lovely on the beets I roasted.

My sweet man Walker did the detox too! He really missed his Pizza Libretto (our fave pizza joint) and Gragnano (Italian sparkly red served slightly chilled). There were a couple of nights he was craving (or dare I say "hangry" haha!), but he survived.

So last night, I decided to heat up some soup I made a few weeks back (froze it obviously): Chicken Soup with Cabbage instead of noodles and tons of veggies. Sorry -- this recipe is not on my blog, but there is an equally as delish one below. It was VERY flavourful. I made the stock from a certified organic chicken I roasted a while ago. I am always suspicious of chicken stocks because even the organic ones use yeast extract (MSG).

I wanted bread to go with it (you know, cause I'm still SANS gluten), so after doing a little twitter/google research I came across Sondi Brunner's blog for Chickpea Pancakes (Socca) and adapted her Chick Pea Bread recipe to make it joyous! Meghan Telpner also made a version too you might like. So many options!

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Ingredients
  • 1 cup chickpea flour (or garbanzo bean flour)
  • 1 cup water
  • 2 tbsp extra virgin olive oil
  • 1 egg, whisked (You can omit the egg, per original recipe)
  • 1 fresh garlic clove, minced
  • 1 tbsp dried rosemary
  • 1/2 tsp Himalayan or Celtic salt
  • Freshly ground black pepper
Instructions
  1. Combine all your ingredients together in a large bowl. I actually tossed them into my Breville blender to mix really well.
  2. Preheat oven to 400 degrees F. Grease a 9-inch round or square baking pan and pour chickpea mixture into it. Bake for 22 minutes, or until the pancake is crisp around the edges and golden brown.

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Ingredients
  • 1 garlic clove (use less if you are not a garlic-lover)
  • 1/2 cup sunflower seeds (soak them for a couple of hours first if you want it creamier)
  • A few gluggs of extra virgin olive oil
  • Pinch of Himalayan or Celtic salt
  • 4 sundried tomatoes
Instructions
  1. Toss all your ingredients into a food processor and blend until it forms the texture of a pesto you can spread on top of your chickpea bread.

 

This sunflower pesto was incredibly flavourful and it's a must if you make the bread.

I highly encourage you to enjoy this bread and spread with a warm, energizing bowl of Curry Cabbage Chick Pea Soup! I would swap the chickpeas in the soup recipe for hemp seeds. Just top your bowl of soup with 1/4 of hemp seeds. Don't actually cook the hemp seeds into the soup.

EnJOY :)

Jan 16, 2013 BY Joy McCarthy
21 Comments
Rebecca   •   January 16, 2013

How measurement of sunflower seeds do you add for the pesto? I'm not sure if I'm blind, but I don't see it listed!

Reply
Joy McCarthy   •   January 16, 2013

Katie   •   January 16, 2013

Could you substitute the chickpea flour and water with actual chickpeas? If so, what do you suppose the measurement of pureed chickpeas to be? Thanks!

Reply
Joy McCarthy   •   January 16, 2013

Joanna   •   January 16, 2013

Where can you buy sulfite free sundried tomatoes in Toronto? Thanks.

Reply
Joy McCarthy   •   January 16, 2013

Anita   •   January 17, 2013

Yeast extract is MSG!!?? Yikes! I had no idea. I always read labels very carefully and would never buy something that listed MSG, but the organic bouillon cubes I use has yeast extract as the second ingredient! :( So, if something is certified organic, can it have MSG?!

Reply

Michelle Vogiatzis   •   January 17, 2013

Wow, this whole meal is totally drool worthy and I can't wait to attempt all of it! Thanks for your amazing recipes! xo

Reply

Nancy Marshall   •   January 17, 2013

Where do you buy chick pea flour? I have never heard of it.

Reply

Nancy Marshall   •   January 17, 2013

Where do you buy chick pea flour ?

Reply
Joy McCarthy   •   January 18, 2013

Sauteed Coconut Greens with Hemp Seeds Recipe | joyoushealth.ca   •   January 18, 2013

[...] This recipe would be delicious with some chickpea bread and sunflower seed pesto! [...]

Reply

Lorne Marr   •   January 24, 2013

Hi Nancy, is it possible to make your own chickpea flour from chickpeas? thanks!

Reply

The ever-debatable topic of… GLUTEN. Do you eat it? Do you avoid it? Thoughts welcome! « Drive-Thru's are for Lazy People   •   February 7, 2013

[...] my menu tonight, I’m going to try this recipe from Joyous Health.ca … Hopefully it turns [...]

Reply

Jillian Gora   •   May 7, 2013

Could almond flour or coconut flour be substituted for chickpea flour?

Reply

Bourbon + Lavender   •   October 17, 2013

[…] to a square or round greased baking pan and bake for 20 minutes. You can find the full recipe on Joyous Health ealth […]

Reply

Anita   •   July 11, 2014

That's a really good substitute for bread I'm going to try it. Thank you Joy.

Reply

Kay   •   November 6, 2016

My chickpea bread once baked looked more like a thin cracker.... How did you get yours so fluffy? I omitted the egg, is that the secret? Thanks for any suggestions.

Reply
Heather Allen   •   November 7, 2016

jess   •   January 10, 2019

This did not work out for me at all unfortunately. I made the recipe exactly as directed and put it in a 9x9 inch ceramic baking dish. The middle wasn't cooked and was doughy, even after putting it in the oven a few more times for 10 mins each. Was it maybe the baking dish?

Reply
Joy McCarthy   •   January 11, 2019

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