Fluffy flourless bread
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- Cooked chickpeas | 270 g
- Olive oil | 1 tablespoon
- Salt | to taste
- Black pepper | to taste
- Turmeric | 1 teaspoon
- Eggs | 3 unit(s)
- Chemical Yeast | 1 dessert spoon
- Preparation mode
Place the chickpeas and oil in a food processor or blender and blend until smooth.
Then add the rest of the ingredients and beat again forming a cream.
Then add the yeast and mix lightly.
Grease a 10x21 pan with olive oil (best flour too) or use a non-stick pan.
Sprinkle with sesame seeds and bake in a preheated oven at 180 degrees for approx. 30 minutes (do the toothpick test) the oven may vary from one to another.
Let cool and unmold. TIP: Serve with ricotta, fruit jelly, peanut butter.
STORE: out of the fridge for 2 days
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