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a top view of a gluten free lemon poppy seed bread made with chickpea flour on a dark backgroun
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4.59 from 17 votes

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 Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Breakfast, Sweets
Cuisine: Gluten-Free
Diet: Gluten Free, Vegetarian
Servings: 10 servings
Calories: 160kcal
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

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.

Nutrition

Serving: 1slice | Calories: 160kcal | Carbohydrates: 19g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 235mg | Potassium: 152mg | Fiber: 2g | Sugar: 7g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg