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Chickpea Flour Lemon Poppy Seed Bread (Gluten-Free)
A perfectly moist, subtly sweet, lemon poppy seed loaf made with chickpea (garbanzo bean) flour! This dairy-free and gluten-free chickpea flour bread makes a great healthy breakfast, snack or dessert!
Prep Time
5
minutes
mins
Cook Time
45
minutes
mins
Total Time
50
minutes
mins
Course:
Breakfast, Sweets
Cuisine:
Gluten-Free
Diet:
Gluten Free, Vegetarian
Servings:
10
servings
Calories:
160
kcal
Author:
Kristen Wood
Ingredients
1 1/4
cup
chickpea flour
1/4
cup
tapioca flour
1/2
cup
coconut sugar
1
tsp
baking soda
1/2
tsp
baking powder
1/4
tsp
ground ginger
1/4
tsp
sea salt
2
eggs
beaten
1/4
cup
coconut oil or butter
softened
1/4
cup
milk of choice
1/4
cup
lemon juice
1
tsp
vanilla extract
2
tsp
poppy seeds
1 tsp for loaf, 1 tsp for topping
US Customary
-
Metric
Instructions
Preheat oven to 350°F.
Grease or line a loaf pan with parchment paper; set aside.
In a large mixing bowl mix dry ingredients flour through salt. Stir to combine.
In another bowl combine wet ingredients eggs through vanilla. Whisk until smooth.
Pour wet ingredients into dry ingredients. Mix until well combined.
Fold in 1 tsp poppy seeds.
Pour batter into prepared loaf pan. Sprinkle with remaining 1 tsp poppy seeds.
Bake for 45 minutes or until loaf is golden and toothpick inserted in center comes out clean.
Let cool before slicing and serving.
Enjoy!
Video
Notes
Please refer to the
'Tips'
section above in post for more information.
You might also like:
Candied Lemon Slices
.
Also see:
Gluten Free Lemon Drizzle Cake
.
Nutrition
Serving:
1
slice
|
Calories:
160
kcal
|
Carbohydrates:
19
g
|
Protein:
5
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
33
mg
|
Sodium:
235
mg
|
Potassium:
152
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
54
IU
|
Vitamin C:
2
mg
|
Calcium:
40
mg
|
Iron:
1
mg