Yield: 4 servings Calories: 109 This "toast" is a great source of protein and fibe...
Yield: 4 servings
Calories: 109
This "toast" is a great source of
protein and fiber and makes a tasty alternative to bread. Bake this
gluten-free bread and top with poached eggs, herbs, and any other
topping you choose.
Ingredients
- 1 1/4 cup water
- 1 cup chickpea flour
- 1 tsp ground cumin
- 1/2 tsp salt
- freshly ground pepper
- topping suggestions: poached eggs and fresh herbs
Directions
1. Whisk the chickpea
flour into the water in a medium saucepan until smooth. Cook on
medium-low for about five minutes, until mixture becomes bubbly and
thick.
2. Using a wooden spoon continue to stir and cook mixture for a few more minutes.
3. Transfer chickpea mix to an 8x8 baking dish, spread out evenly and cool.
4. Once cool, cover with plastic wrap and refrigerate for at least four hours or overnight.
5. Take the pan out of the refrigerator and flip the baking dish over onto a cutting board. Cut into four squares to make toast.
6. Heat a nonstick pan with a little bit of olive oil, add the toast and cook for a few minutes on medium until golden brown in spots. Flip and cook another few minutes on the other side.
7. Remove toast from pan and divide among four plates. Top with poached egg and herbs, or any toppings you like.
2. Using a wooden spoon continue to stir and cook mixture for a few more minutes.
3. Transfer chickpea mix to an 8x8 baking dish, spread out evenly and cool.
4. Once cool, cover with plastic wrap and refrigerate for at least four hours or overnight.
5. Take the pan out of the refrigerator and flip the baking dish over onto a cutting board. Cut into four squares to make toast.
6. Heat a nonstick pan with a little bit of olive oil, add the toast and cook for a few minutes on medium until golden brown in spots. Flip and cook another few minutes on the other side.
7. Remove toast from pan and divide among four plates. Top with poached egg and herbs, or any toppings you like.
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