- 3 large eggs
- 1 and 1/3 cup filtered water
- 1/4 cup olive / avocado oil
- 1 bag Chickpea Bread blend
Preheat oven to 350F and place a large, shallow, ovenproof dish filled with water (at least 2 cups) on the bottom rack of your oven. This will give the bread a nice crust.
Whisk together eggs (or JUST egg if you want to make it vegan), oil, and water.
Add in Chickpea Bread flour blend (keep paper bag to store bread in) and mix well with a handheld mixer. Do not overdo it, just till it blends well.
Line your loaf pan (I prefer glass) with parchment paper and pour in dough (it will be very liquidy). Shake it a bit side to side to eliminate potential bubbles.
Place on center rack of oven and bake it for 1 hour and 30 minutes.
Once baked, take it out from oven and remove from loaf pan, letting bread cool with the parchment paper pulled away, laying on side. I like to lay in on side so that the parchment paper won't make the bread all wet from the steam still coming out. If you have leftovers, wrap it in the parchment paper and put it back to the paper bag the mix came in.
Flour blends are preservative-free, so once the products are baked, they will not store for months as store bought ones. Leave it out on your counter (good for 3 days), place your goodie to the fridge (good for 5 days), or slice and freeze.
I like to freeze them between parchment paper, then once completely frozen you can put them in bags.
You can toast them up in a cast iron skillet or in a toaster oven. They make an amazing and quick breakfast - we love it with avocado and a sunny side up egg. 😉