Chickpea and Millet Bread

​In our clinic, we commonly see food intolerances to gluten, wheat, dairy, eggs and yeast. This can make it really difficult when it comes to baking bread. This is our own recipe for something which requires none of the above which are commonly used in bread recipes. It has a wonderful texture and aroma when it comes out of the oven and makes a very satisfying and nourishing bread. The soaked chia seeds work really well as an egg replacement and are a great source of omega 3. 

Millet is full of nutrients the body needs such as magnesium, calcium, tryptophan and  b vitamins. The chickpea gives us a great source of folate, copper, iron, zinc and manganese. All of these are a good source of protein and therefore help to promote the feeling of satiety or fullness and are therefore ideal when it comes to controlling blood sugar and supporting weight management. 

Pumpkin seeds make a great addition to this nutrient dense bread with good amounts of manganese and magnesium among others. Enjoy!

Ingredients: 

126g Chickpea Flour 
126g Millet Flour 
100g Chia Seeds
Handful of pumpkin seeds 
1/2 tsp gluten free baking powder
80ml Olive Oil 
300ml water
One tbsp Apple Cider Vinegar 
Coconut oil to grease the tin 

Method: 

Soak the chia seeds in the water and leave to soak while you prepare your bread. (Leave for roughly 40 minutes so they can properly expand and are more easily digested). 

Combine the millet and chickpea flours together and add the baking powder and pumpkin seeds.  

Add the Olive oil, apple cider vinegar and "chia seed eggs" and either stir thoroughly with a whisk by hand or use a food processor. 

Grease your 2 pound loaf tin with coconut or olive oil. Pour your bread mix into the tin and bake in the oven for 45 minutes at 180 degrees celsius.