High Protein Besan Bread

besan bread

As the British weather gets a little cooler I’m back to making earthy, autumnal soups. I love bread with my soup but very rarely eat gluten these days. The beauty of this loaf is its high protein content. Chickpea or Besan flour is gluten free and contains a higher proportion of protein than other flours.

The other brilliant thing about this loaf is its simplicity and the fact it involves no yeast – so you don’t have to wait around for the dough to rise


200g besan / chickpea flour

100g gluten free oats

2 tbsp melted coconut oil (+ grease baking paper)

100ml almond milk

50g sunflower seeds (+ sprinkling for on top)

1 tbsp cumin seeds

1 tbsp ground cumin

2 eggs

2 tsp baking powder


Add all the ingredients to your food processor and use the dough blade to combine everything together

Line a baking tin with baking paper greased with coconut oil

Bake in the oven at 220oC for 30-40 minutes until the top is golden brown and a skewer comes out clean to ensure the loaf is baked through

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