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!
Servings: 10 servings
- 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
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.
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