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!
Snacks
Rosemary Chickpea Bread
PrintIngredients
- 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
- Combine all your ingredients together in a large bowl. I actually tossed them into my Breville blender to mix really well.
- 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.
No notes available.
Snacks
Sunflower Seed Pesto
PrintIngredients
- 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
- 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.
No notes available.
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 🙂
21 thoughts on “Chickpea Bread with Sunflower Seed Pesto: Gluten-free Recipe”
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!
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!
I think it would be too wet. But you could try it!
Too funny! I totally forgot to include — rather important. I’ve updated the recipe 🙂 EnJOY!
Where can you buy sulfite free sundried tomatoes in Toronto? Thanks.
4 Life Natural foods in Ken Mkt has them often, Whole Foods, FreshCo, the Big Carrot — most health food stores carry them.
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?!
Wow, this whole meal is totally drool worthy and I can’t wait to attempt all of it! Thanks for your amazing recipes! xo
Where do you buy chick pea flour? I have never heard of it.
Where do you buy chick pea flour ?
Hi Nancy! Most health food stores carry chick pea flour. I bought mine in bulk at Lennie’s in Cabbagetown.
[…] This recipe would be delicious with some chickpea bread and sunflower seed pesto! […]
Hi Nancy,
is it possible to make your own chickpea flour from chickpeas?
thanks!
[…] my menu tonight, I’m going to try this recipe from Joyous Health.ca … Hopefully it turns […]
Could almond flour or coconut flour be substituted for chickpea flour?
[…] to a square or round greased baking pan and bake for 20 minutes. You can find the full recipe on Joyous Health ealth […]
That’s a really good substitute for bread I’m going to try it.
Thank you Joy.
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.
Hi Kay! The addition of the egg will help make it fluffier but perhaps you used a larger baking pan which spread out the batter and made it into a thinner cracker? You could also reduce the cooking time for a less crispy version. I hope that helps!
Heather- Joyous Health Team
This did not work out for me at all unfortunately. I made the recipe exactly as directed and put it in a 9×9 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?
Hmm, that’s odd. I typically cook it in a springform pan which would get hotter faster than a ceramic pan but I do think it would eventually cook, maybe just take longer. Did you leave it in until it fully cooked?