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Eggy Breakfast Bread

EGGY BREAKFAST BREAD  The texture of this light, airy bread is almost beyond words -- It's like a soft english muffin or homemade crumpet. A must-try!

The texture is amazing.

And hard to describe if you haven’t tried it… almost like a lighter, softer version of cornbread. Eggy cornbread that is perfect for dinner or breakfast.

Eggy Bread

Eat it with your favorite pancake toppings.

Or try the savory option with soup or my Sweet Potato Chili.

The deliciously “eggy” texture comes from a surprising ingredient- chickpeas. I originally purchased chickpea flour to make the famous socca (chickpea flour pancake) cropping up on many blogs. Every recipe I tried was too dry for my liking, no matter how much oil I added; but I loved the flavor and kept playing around with the idea until the following recipe was born. It is not dry in the slightest!

Eggy Breakfast Bread

Eggy Breakfast Bread


  • 1 cup garbanzo bean flour (120g)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 tsp ener-g powder or 1 tbsp ground flax
  • 1 1/2 tsp white or apple cider vinegar
  • 1 cup milk of choice (240g)
  • 2 tbsp water or oil (30g)
  • pinch uncut stevia OR 2 tbsp sugar (You can probably use a liquid sweetener like pure maple syrup, but I’d decrease the other liquid in the recipe by that amount)
  • 1/4 tsp pure vanilla extract

Preheat oven to 400 F and grease an 8-in round pan. First combine energ or flax with all wet ingredients, and whisk vigorously. In a separate bowl, combine all dry ingredients (except energ or flax) and stir very well. Now pour wet into dry and stir until evenly combined. Pour into the pan and bake 10-12 minutes, then let cool at least 10 more minutes before removing from pan. Please note: garbanzo bean flour has a distinct flavor; you either love it or hate it. I love it!

View Eggy Bread Nutrition Facts

Eggy Breakfast Cornbread

Thanks for your (sometimes brutally honest!) feedback on yesterday’s post.

I took your comments to heart and ended up agreeing with a lot of what was said. You’ve talked me out of love with the header, and so it won’t be staying. I also received over 35 offers for graphic design help- thank you!! This week, I’ll play around with different headers; therefore the blog may look different depending on when you’re viewing it. Meanwhile, I’m also going to look through all of the offers and enlist a pro to fix up the site so it is not only more aesthetically appealing, but also easier to navigate.

Side note: No, I am not newly blonde. I think it was just the lighting, coupled with John Frieda lightening spray I was using over the summer. But I’m not using it anymore… I missed my dark hair! 😕

Published on October 11, 2012

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Eating 4 Balance says

    Yum. Sounds great! Have you ever tried making this with any other flour? Just wondering purely for the sake of… experimenting. I love experiments! 🙂

    Love the “new” old blog header. I think you do need a change-up like you were saying, but just give it time. I’m sure inspiration will strike and you’ll have a new, amazingly perfect header in no time at all!

  2. Erin | The Law Students Wife says

    YUM! I heart cornbread, and this looks like a fun twist. I’m become a big fan of chick pea flour too (I mean, those beans are good in just about everything, so why not use the flour?) Think I’m going to try the flour for some crepes soon. Ideas for filling anyone? I think it could go sweet or savory!

  3. Justine says

    This looks really yummy for breakfast! Can’t wait to try it.

    I’m glad you received my email Katie. Please let me know if you have any questions, I am more than happy to help. 🙂

  4. Maija says

    I’m guessing that since I don’t like the flavour of chick peas I won’t care for the flavour of these. I wonder what these would taste like with other bean flour? I keep meaning to try hummus with other beans but have yet to…

    I want to try cutting back on carbs so this recipe might be ideal considering that, plus the protein of the beans.

    I’m also wondering why you couldn’t use buttermilk rather than the milk and vinegar?

  5. Maija says

    Psssst… I think I like this old blog header better. The colours and balance of colours are lovely. Plus, it uses the word “healthy” which I think is important to your raison d’être *grin*
    My two cents worth!

  6. Jaime says

    JUST pulled this out of the oven! Literally, you post stuff and I am in the kitchen within minutes making it! Last night I had your 1-minute chocolate cake for dessert (with your homemade nutella as icing!). <3

  7. Valorie says

    I just made this. The texture is awesome, and my husband is currently gobbling it up with pure maple syrup on top. My only complaint is that it was WAY underdone in the middle, so we just cut around and ate the parts that were done on the outside. I checked it after 10 minutes, gave it two more minutes, and then I took it out because I thought it might set more during the 10-minute resting period. It should have baked at least 5 minutes longer, and my oven usually bakes things quickly. I live in a high-elevation area, so that might have had something to do with it. Just wanted to give you that note that baking times may vary for some people. Great recipe, though! Thanks, Katie! 🙂

    • Chocolate-Covered Katie says

      I don’t have any experience with high-altitude cooking, but I always have heard that you need to adjust baking times (or sometimes even flour amounts or other measurements). Recipes react strangely in different climates, and it’s frustrating!

      In any case, I’m glad you were able to save it!

    • Tara says

      I am not at a high elevation and I just pulled it out after 14 mins and still completely raw in the middle so I am sticking it back in for another five. I *hate* my oven. It says it is at 400 (with a separate thermometer in the oven itself) but who knows. I added cinnamon to mine at the last minute and it smells DIVINE. For those people commenting that they hate chickpeas- I don’t like them much either but I didn’t find the better to taste like chickpeas. It tastes sorta like cornbread.

      • Tara says

        Ok, a total of 18 minutes and it was perfect. It is still very moist in the middle but not at all raw. The cinnamon really made this my favorite thing in a long time! Currently eating a piece with maple syrup. SO GOOD!!!!

  8. Lauren says

    Hi Katie,

    Just wondering if it is possible to put dried chickpeas in a blender to make chickpea flour? Or is there more to it than that?

    Thanks! Love your blog by the way!!!

  9. Kristen says

    I agree- I love chickpea flour and socca but it can be a little dry. When I had socca at a restaurant it was incredibly moist, but it made me wonder how much oil they’d used! This recipe looks like a must-try, thanks!

  10. Kerry says

    This looks so good! I just bought some garbanzo bean flour to make a vegan omelette recipe, but I haven’t tried it yet. I’ll definitely try this too – maybe for dinner tonight. Thanks for sharing the recipe!

  11. Life's a Bowl says

    This looks delic AND I’ve had some garbanzo bean flour sitting in the cupboard for months waiting to be used… Perfect!

  12. Deborah Maxey says

    I’m so glad I “know” you. I feel like I do. I love your recipes and I can’t wait to try this one because they are always good. Thanks for all you do. And I’m glad you listened to us about the header, feels like you know me too 🙂

  13. Jeff Amador says

    I’m not sure what Ener-G powder is/does. I googled, and it looks like it is some sort of baking powder, but you also have regular baking powder listed in the recipe. Can Ener-G be omitted and the regular baking powder amount be upped? What is the purpose of the Ener-G or ground flax?

  14. Lauren says

    This is delicious! It’s like a cross between a sponge cake and cornbread, and it was fabulous with our homemade No Chicken Noodle soup for a delicious lunch.

    I’m already planning to bake another one for dinner! 🙂

  15. Ruth says

    This looks yumm Katie! I have a hard time finding enjoyable ways to work protein into breakfast. And I didn’t comment on your new blog header, but the one you reverted back to is better 🙂

  16. Laura says

    I bought garbanzo flour on a whim and then realized i have no recipes calling for it! Thanks for giving it a purpose! 🙂

  17. Shannon @ Skinny Sometimes says

    This looks like the perfect Sunday breakfast. My in-laws are visiting and I will be making this.

  18. Lisa says

    Hi! Just found your blog, and think I’m gonna love it! I am wondering if you’ve ever tried a Nature Valley Roasted Nut Bar? They are my favorite and I’d love to figure out how to make them! There’s a challenge for you!

  19. Jenny Leigh Evans says

    A gluten free version of this will be on the menu for Sunday brunch! I can’t wait for your cookbook, Katie. I receive your emails; however, I still check your website daily for announcements!

  20. Emily says

    I want to send you a photo! My 5 year old ADORES this bread. She had two pieces at dinner, and she gobbled them up at lightning speed with a big smile on her face. Then for dessert we made your fudge babies, which are a standby in our household. Thanks for keeping us well fed!

  21. Violet says

    I just got on to check your blog today with a plate of chickpea cakes in my hand! haha. I just bought chickpea flour last week and it’s great! I make single servings with diced peppers and salsa, or indian spices… i haven’t tried it with sweet things yet. It’s much easier to work with than I anticipated… makes beautiful savory pancakes!

  22. Andrea says

    Hm. Looks yummy! I actually hadn’t heard of chickpea flour until just now, but looks like I’ll be making some! (I doubt I could find that here because it’s a fairly remote area, but it would be super easy to make. :))

  23. cucicucicoo says

    yah! i bought chick pea flour a few months ago to try for shampoo (didn’t work for me, though apparently it does for some) and wasn’t sure how to use it for cooking. can’t wait to try this! ener-g doesn’t exist in italy, where i live, but i’ll just try grinding some flax seeds, which i do have. and as much as i’m dying to try your savory sweet potato chili, there are no sweet potatoes here either. 🙁 thanks so much for the recipe! 🙂 lisa

  24. Jessica says

    This looks absolutely fabulous!!! I can’t wait to try it : ) I have been eyeing garbanzo bean flour for a while now too. Did you try it both ways, once with ener-g powder and with the ground flax? Not sure if I can use the ener-g powder.

  25. Heidi Lynn says

    This looks delicious! I can’t wait to try it!
    I love the header you have up now! It makes me want to jump into the screen like all your recipe photos do!
    Thanks for being such an inspiration and for sharing your recipes Katie! I’m finally having success with being vegan thanks to you! When I tried in the past I would miss my old foods, but since I have your recipes I don’t miss them at all and now I wonder why I ever thought they were so great.

  26. Allegra says

    Hi Katie! I’m really enjoying trying all of your recipes and I’ve already made your graham crackers twice. This recipe looks delectable as well. I wanted to say that I really like the heading today too! It looks professional, clean, and it’s obvious what your blog is all about making it very accessible. Nice job!

  27. Hannah says


    My sisters and I love your newest header (the one with the pictures of some of your creations)!! It just makes me want to make more of your recipes…which isn’t hard, because I want to make almost every recipe you make!! 🙂

  28. Kathy says

    That Eggy Breakfast Bread looks luscious. I can’t wait to try it. As for your header, the one you have on today is really nice. Headers can say alot about a blog, but I have read some blogs with gorgeous fancy headers and the content wasn’t worth my time. Yours however, I don’t pay much attention to the header because I look forward every day to seeing what you are making, what you are doing or even where you are going. I actually think the layout of a blog is more imporant than the header portion. If you can’t navigate around easily, I usually don’t come back. The pictures you place on each entry are bright, clear and so pretty and your recipes are always easy and so yummy sounding, a header is the least of my thoughts. The header may draw me in, but I come back for the company!!! Anything you pick will be great!

  29. Wendy says

    Yum!!! I may have to make this for breakfast tomorrow morning 🙂

    Hey, I’ve been wondering–do you have any suggestions for a healthy (or at least healthier!) version of biscoff spread? I LOVE that stuff, but it’s really lacking in the nutrition department lol. I need a copycat recipe! 🙂

  30. Mandi Adler says

    I normally don’t like chickpea flour but this was really delicious. It was like a better version of french toast. I added a tsp of each: pumpkin pie spice, powdered ginger, and cardamom. Perfect for a fall morning!

  31. Kelsey @ Clean Teen Kelsey says

    Alright, so unfortunately it’s not very good with coconut flour. 🙁 It’s pretty dry… I’m eating it with a pumpkin mixture (pumpkin, spices and stevia) on top which helps, but it pretty much tastes like pie crust when made with coconut flour. Bummer! I’ll just have to get garbanzo bean flour. 🙂

    • Iris says

      Kelsey, Coconut flour soaks up a ton of liquid and is super dense, so that would explain why it’s so dry and flat. But if you have any rice flour and/or tapioca or potato starch, you could try a combination of one or both of those with coconut flour. Like 1/3 cup coconut flour, 1/3 cup rice flour, 1/3 cup potato starch. That should create a nice texture without the flavor of garbanzo bean flour that some people dislike (I’m neutral about it personally). Just a thought. I’ll be experimenting with it myself. 🙂

  32. Jennifer @ Peanut Butter and Peppers says

    I never had garbanzo flour. Hmmm, I will have to pick up some so I can try this. This sounds like a great breakfast!

  33. Ellen says

    That looks delicious! Never had chickpea flour before…
    Also, I really love the current header! It looks so clean and professional!

  34. Iris says

    Made this for breakfast and it was delish! Mine could have baked another 2-3 minutes, but other than that, I thought it was perfect. Loved the simplicity of the recipe!

  35. Rachel says

    I would LOVE to make these! We’re not vegan-do you know if I could use eggs instead of the egg replacer, and what the ratio might be? Thanks!

      • Taina says

        Hi Rachel, the amount of egg replacer in Katie’s recipe is about 1/2 a real egg. You have a couple options:

        1) In a small bowl beat 1 large egg and measure out half of it (about 2 Tbs.) to use in the bread, reserving the other half egg for something else.

        2) Use one whole egg and reduce the other liquid in the recipe by 2 Tbs. Personally I would go with option 2 as being simpler!

        Sometimes I use a “flax egg” when I bake, sometimes I use eggs which are produced by well cared for hens (truly free-range and on a natural diet) from people I know 🙂

        • Taina says

          just to clarify, I’ve never used ener-g powder before, but when I use a “flax egg” in baking I use 2 Tablespoons ground flax mixed with 3 Tablespoons water per egg the original recipe called for. So that’s why I called Katie’s option of “1 Tablespoon flax”, a half egg 🙂 hope this helps!

  36. Lia says

    I think you just helped me decide on my breakfast for tomorrow! I have a bunch of chick peas waiting to be turned to flour. I like that this is a higher protein breakfast but feels and looks like an indulgent one. I have sugar issues, so sweet breakfasts make me a moody, angry thing for the rest of the day. Thanks!

  37. i love tofu says

    This header is waaaaaay better than yesterday’s.
    i kind of like the old one though, since it had so much chocolate on it- after all, the blog is called CHOCOLATE covered Katie for a reason.
    But this one’s really nice too!!:)
    also, that eggy bread looks so moist! i want to squish it between my fingers!

  38. Allison Day says

    I’ve never had anything like this before, so I am both perplexed and intrigued by it. It looks like it ought to be delicious, even though I’m not sure what to expect!

  39. Bek @ Crave says

    Ummm why does this bread just scream at me to me made and eaten!!! Ahh, that could hit a craving easy 😉 I MUCH prefer you current header- with the diff food pics but not sure about the navigation bar with the brown? I think it’s not the colour but just the blandness- maybe if it was fancied up the brown would look less meh- I don’t know. I hope you aren’t offended…I do feel terrible for saying that but I know I much prefer honesty so I can then improve. Ps. Still love the blog hun!

    • Chocolate-Covered Katie says

      Constructive criticism is VERY much appreciated! Please never feel sorry for speaking up… If I don’t know something’s not right (or not liked by so many people, as was the case with my older “new” header), I won’t ever know to change it.

  40. sarahdaffodily says

    First off, I love the header! It’s super cute, and I have always adored your photography!!

    Second, do you think this recipe will translate well to spelt flour? We primarily bake with spelt in my house so we buy in bulk and use it as often as possible.
    I’m a little torn though about trying it since spelt has such a distinct nutty flavor, and I’ve never tasted garbanzo flour before (love the bean though haha!)

  41. sarah says

    Hey Katie,

    This looks interesting and delicious… I can’t wait to try it (er… when I get off work at 7 am tomorrow :/ )!! Does the nutrition info include the two tablespoons of water or oil?

    For anyone who asked, I looked up how to make chickpea flour, and it says to just grind dried chickpeas in a coffee grinder or food processor. To be honest, I didn’t even know you could easily buy dried chickpeas!

    Also, for any non-vegans, you can substitute one real egg for the 1.5 t ener-g, and just subtract 2 tbs of liquid (water or milk).

    Finally, I love the new header Katie! It makes me want to immediately eat every dessert on your blog though! Haha. Also, I know this IS a (the best!) healthy dessert blog… but calling it that sells it short, I think! Some of my favorite recipes from this site are your brilliant non-dessert recipes. Just my 2 cents.

    Hope you have an awesome weekend 🙂

  42. Krista says

    I made some for breakfast this morning. Delicious! I used an egg substitute powder we can find here in France, and it didn’t give it an eggy texture. It was still yummy, though. My girls (6 and 11) wandered in while I was eating it and took a small slice each to taste. They gobbled it up and immediately came back for a second larger slice. Thanks for this quick and nutritious breakfast recipe.

  43. sharon says

    I made you breakfast eggy bread , how easy, I spread nuttella on one slice and peanut butter on the other. This is so quick and easy ,I can make it, eat a few slices for my early morning breakfast and then bring the rest to work to eat at break , knowing how low calorie and carbs it is. I am so glad I found your website, you have given me a whole different look on better eating all the sweet things that I like, Some time it is a curse to have a sweet tooth ,but
    you make it so I won’t put on the extra pounds and have fun eating. That’s what eating should be fun!!!!

  44. Michelle says

    this surprised me… i dont always like the bean flour. I did add the enjoy life mini choc chips to entice the kids. We will see.

  45. Emily says

    Could I use canned chickpeas (like in the blond brownies)? If so, would I just use one can? Thanks.
    BTW- I like the header with the food pictures!

  46. tiffany says

    Oh, I really like the new header you’ve made. I think its a good balance with the white space, and I don’t think that it feels like its missing anything anymore.

  47. toni says

    I halved this recipe, used tapioca starch in place of ener-g, popped the mixture into a silicone loaf pan and cooked it in the microwave for around 3 minutes. It was still “bubbly” (the baking soda and vinegar reaction still held in the microwave) and turned out very well, although it was perhaps a bit chewier in texture than if it had been baked in the oven. Anyways, just thought I’d give a heads up that this recipe is something that people who don’t want to spend the energy and time heating the oven can still enjoy. 🙂

  48. Jane says

    I like the header, but I think “Chocolate Covered Katie” should be in the middle, and that there should be deep, dark, and rich browns in the background, in addition to photos of your food, to emphasize that this is is a blog centered on deserts and chocolate.

  49. jenna says

    The new header is definitly a step towards the right direction-but Im not in love with it. I think it needs a better background, a light warm color, so that the header seems like a header not stuff floating there!

  50. Alex says

    So in love with this recipe! Going to be baking it ASAP. Thank you! And by the way, I think either header is lovely. Just keep turning out those fantastic recipes of yours and I’ll be happy!

  51. Laura says

    How do you store this? I made it on Thursday and put it in tupperware and today I went to have some and it had turned bad– spots on and a horrible smell! Is it really only good for one or two days???

  52. Taina says

    Hi Katie! First off THANK YOU for doing what you do 🙂 I appreciate that you try to make your food truly health-giving. So often when I see “healthy” recipes, they’ve taken out the good fat, kept the highly processed ingredients and added artificial chemical sweeteners and other junk. You do the opposite if that makes sense!

    My mom made this bread for breakfast today! It was so good! She used maple syrup in it, which made it sweet enough to not add jam or more syrup on top.

    I like the header that’s up today – 5 pictures of chocolate decadence which seem to be at odds with the title “healthy dessert blog”. It makes me want to read your recipes to see how exactly you make chocolate mousse and fudgesicles and what looks like ice cream sandwiched between homemade Oreos … HEALTHY!

  53. Heather Goldston says

    Katie..this is so delicious! I made it for dinner tonight paired with some soup. Yum! Thanks for sharing all of these great recipes. I had a gastric bypass in April and finding healthy, nutritious and yummy recipes can be a challenge. Thanks again!!

  54. Végébon says

    Just made it (with sugar, coconut oil and plain soy milk) and the kitchen smells wonderful ! I ate half of it spread with jam… it was hard to refrain from eating the whole loaf ;). Thanks Katie !

  55. Natasha says

    I just figured out exactly how to describe this. It’s like french toast! I never really liked french toast, but this is so good. Thank you for the delicious recipe.

  56. Alan says

    If I use the Flaxseed should I mix it with water before adding it to make the “egg” or just add the flaxseed with all of the other ingredients? Thanks

  57. Nicole says

    I just mae this (but with buttermilk and canned chickpeas because I didn’t have the flour) AND I added sweetened cocoa nibs and MAN I ate the entire pan in one sitting AFTER a full meal! It was that tasty! Thanks for the nummy inpiration!

  58. Marion says

    I love this… I used almond meal and chia, which came up very soft (err, squishy, for lack of Bette word…it’ll take some tweaking). Delish with sliced banana on top. 🙂

    • Marion says

      *better, not Bette. 🙂
      And btw, even my sister, who gives me strange looks for new and unique recipes such as this one, loved this…with honey, with butter, with nut butter…she tried a bite with each and ended up eating half the pan. 😉

  59. Carol says

    Katie! This is the first recipe from you that I’ve made and loved (I’m sure there are many more to come.) I was skeptical because it seemed a little too plain (I made the savoury version) but this definitely stands alone and is, as you promised, is unique from socca bread. Thank you!

  60. Analie says

    I loved this recipe Katie! It was my first experience with garbanzo bean flour and I thought it was great. Awesome job.

  61. Kristen says

    Katie, I made this the other day and practically fainted with how delicious it is! I can’t get enough of it. Do you think it would freeze well? I’d like to make a few batches and freeze it so I have it on hand!

  62. Jasmine says

    Just made this using oat flour instead of garbonzo bean flour (I don’t have any garbonzo bean flour and didn’t feel like going to the store). It came out GREAT!

  63. Tiera says

    This has definitely been a success! I didn’t have garbanzo bean flour so I used almond meal which changes the texture and baking time a tad bit. I also added oatmeal, maple extract, vanilla extract, and stevia. I used my own homemade maple syrup, too! It turned out amazing!

  64. Elizabeth says

    Ooh, I’ve been coming back to this recipe since it was posted. I want to make it so badly, but I feel like I need more reason to buy such a unique flour as the money I use isn’t my own.

  65. maxinne says

    This looks amazing, like all your other recipes, Katie 😀

    I really want to try it however I have tried bean flour and I am not a massive fan,

    Can I use almond flour ?

  66. Jess says

    Mmmmm… I make lots of your recipes, but I think that this is my favorite! So simple and truly delicious. Going gluten-free, I really miss french toast, but this does the trick!

  67. Lauren says

    I just wanted to say that I have lately made this almost every other day. I crave it constantly. It is soooooo good! I at first didn’t like it, but my Nigerian flatmate LOVED it and said that it reminded her of a North African dish. So I made it again and then it sort of grew on me, eating it with honey that is. Now I can eat it totally plain and it’s hard not to eat the ENTIRE PAN!

  68. Jill says

    I clicked on this recipe ready to cry because i can’t have gluten but I love french toast and cornbread. Then I saw it was gluten-free and now i’m probably definitely going to cry. Going to try this one soon! Thanks.

  69. Alicia says

    I made this with maize meal and it was the best cornbread I had ever made!!
    Thanks so much Katie!!
    p.s I am going to attempt this with regular flour as well!

  70. Alicia says

    I made this with maize meal and it was the best cornbread I have ever made!!
    Thanks so much Katie!!
    p.s I am going to attempt this with regular flour as well!

  71. Karissa says

    Hi Katie, I have some feedback for you on this recipe. I live this recipe and I make it a lot for breakfast (since I discovered it last fall). I have recently moved from a dry, high-elevation city to a humid, sea-level city and I have noticed a huge difference in the texture of this recipe. In a climate more like TX, this bread is spongey and firm, but in UT where I used to live it was somewhat mushy and crumbly. I’ve also found that coconut milk and maple syrup give this bread the best texture as compared to almond milk and honey. So to sum it up, this bread is amazing when it is prepared closest to your climate and preferred ingredients. I love it so much more now that I live in the south. Thanks for sharing a recipe that is filling, healthy, and unique.

    • Chocolate Covered Katie says

      Thanks for the feedback! One of the most frustrating (and interesting) things about recipe development is that I can never be sure something will work the same in other climates. (The other frustrating thing is that not everyone has scales and measuring cups are not always the same… but that’s another story entirely :).)

  72. hilda phillips says

    I have recently been having food allergy. Eggs, Milk (witch I don’t drink) soy, any form of corn. Thankfully I love cooking and eating at home, but I am not adventurous in changing recepys.
    Have you made this with any other flours ? almond , coconut etc..
    How does it do adding fruit to it ? blueberry’s .

  73. Jen says

    I made this for breakfast this morning and it was fantastic! Flavored were excellent. I was thinking of trying it with millet for a savory bread since it will give the bread a bit of a crunch. Have you tried this before? Or worked with millet? I’m not exactly sure how it’d work but I’m tempted to try!

  74. Owen says

    Just made the savory version….it is INCREDIBLE!!!! I ran out of almond milk so I made mine with half Almond milk, half coconut milk (after spooning the cream of the top of the can to use for frosting for the snickerdoodle blondies, which are also fabulous!). I think this bread might be good with chopped up bell peppers and onions in it as well. I look forward to trying a sweet version as well. Thanks for another great recipe! I think this one might just have to become a staple for breakfast. And lunch. And dinner.

  75. ROOMA says

    Looking at this I cant help but wonder how well this would work if modified slightly and used for corn nuggets or something along those lines.

  76. Tara says

    I used half a cup of almond meal and half a cup of oat flour instead of garbanzo flour. Kids loved it. I loved the texture too. I tried to make garbanzo flour with dry beans. My processor did not fare well against the hard beans.

  77. Melissa Priest says

    How long do these keep for and can you put another topping instead? Maybe some sort of savoury topping instead?

  78. Amy says

    Just out of the oven. I am so impressed with how it turned out. I actually really like the taste/texture! I drizzled a bit of maple syrup on top, to die for! Delicious breakfast bread 🙂

  79. Jess says

    For a non vegan what would you sub for 1 cup garbanzo bean flour (120g) and 1 1/2 tsp ener-g powder or 1 tbsp ground flax. I am not sure how easy the garbanzo bean flour or ground flax would be for me to get around here.

  80. Cheryl says

    I love your site and think it is super easy to follow thru on anything I’m interested in.
    Also…I’ve noticed every time one goes to the trouble to update their site for something
    ‘ bigger,better or brighter ‘ very rarely is it a successful endeavor on these blogs or sites.
    Please go slow as it does cause irritation more times than not. Again, you have a lovely blog/site that I enjoy very much. Thankyou for sharing your talent with us.

  81. Lori says

    I made this for breakfast this morning…YUM!!! And so filling! I ate half of it, topped with blueberries, pecans, and pure maple syrup. Four hours later, I was shocked to look at the clock and note that I hadn’t even had a twinge of hunger! I’m not a huge fan of the flavor of garbanzo bean flour, but I do love the health benefits, so I made this with 1/2 cup garbanzo bean flour and 1/2 cup oat flour. Definitely one of your best and a keeper! Thank you!

  82. Claire says

    I’ve made this recipe countless times; we just love it! It’s fluffy and moist, and it makes a wonderful substitute for cornbread. Thanks, Katie, for a wonderful recipe! We greatly appreciate this and your other grain-free recipes. 🙂

  83. Gerry says

    Ok, so I just made this, and there’s little tiny balls of flour so I guess I should shift my flour next time or whisk the whole thing. Thought about doing that but I was afraid of over-mixing when I noticed not all the flour was incorporated before pouring it in.

    The flavor is YUM and not sweet to me at all ( I included the sugar). Next time I may add corn kernels, I love the idea of the cinnamon too. Having mine as a side to my bowl of vegetarian chili.

    Thanks Katie!

  84. Shanna says

    This is amazing. I know you first posted this recipe in 2012 and I’m waaaay late but wow this is incredible. The texture, the flavor, everything. Oh my goodness. It’s good hot out of the oven, its good with maple syrup on it, its good just cold out of the fridge. And it’s good at literally any time of the day. I LOVE this Katie!! Thank you so much for posting this amazing and amazingly simple recipe!!! 😀

  85. valerie says

    I made this bread using 1/3 coconut flour, 1/3 cup sprouted wheat flour, and 1/3 cup almond flour. MMMmmmmmmm

  86. Erogo says

    Managed to make a savory Italian herb bread version to be used like bit like a cross between corn bread and garlic bread.

    240g Garbanzo Flour
    2tbsp Tapioca Flour (Double it for a more chewy bread stick like texture)
    1/2tsp Salt
    1 tsp Baking Soda
    1 tbsp Ground Flax
    2 tsp Italian Herb Seasoning
    1 tsp Onion Granulates
    1 1/2-2 tsp Garlic Granulates
    1 tbsp Chives (perhaps parsley instead?)
    240g Almond Milk (Milk of Choice will work here
    30g Water (Perhaps Sub with a broth such as mushroom?)
    2tsp Apple Cider Vinegar
    And optionally a Handful of Cheese of choice I used Mozzarella like Cheese substitute..

    1. Preheat oven to 420F and grease your pie pan
    2. Combine wet and flax seed in one bowl and whisk vigorously
    3. Combine all dry but the chives and cheese
    4. Pour into pan then top with cheese and chives stirring it a bit in.
    5. Bake for 15-20 min Then switch to Broil for 30-60sec then pull out and let sit for 20 mins before cutting.

  87. lena says

    hi. can’t wait to try this!!! it looks like it would be a yummy breakfast.

    wondering how it might be if you made it savory instead of sweet. then it could be more of a bread.

  88. Judith says

    You may not like socca but I’ll bet you’d love farinata….same ingredients but thicker so custardy rather than chewy. I love it with sautéed onion and fresh rosemary.
    I am so happy to see this recipe. I’ve been playing with the idea of a hushpuppy flavor and also onion and fresh corn. You’re recipe may become my base. I’ll find out tomorrow morning!
    For those who don’t like garbanzo flour, just know that the flour and end result are entirely different and it has a better nutritional profile than grain flours.
    Oh, and I always use a cast iron skillet that I heat stovetop before adding the batter. It makes a lovely crust.

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