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Over the course of our many discussions on Tonia's Kitchen we've talked about a number of ways you can go beyond just plain old enriched, bleached flour. We've had almond flour, potato flour and tapioca flour. All of these of course, were aimed at Gluten-Free diets. Now let's add another kind of sans gluten flour, Chickpea Flour. Yes, chickpea, the humble little vegetable you see in countless salad bars.
Now before you laugh this off, consider the facts. Chickpea Flour is low-cost, versatile and you can add it to pretty much anything you'd make with regular flour. Case-in-point, a delicious recipe for Brown Sugar Banana Bread. Camilla Saulsbury, who wrote The Chickpea Flour Cookbook says it's one of her favorites!
- 1-1/2 cups chickpea flour
- 1-1/2 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 2 large eggs
- ⅔ cup natural cane sugar
- ½ cup plain yogurt
- 1 cup mashed very ripe banana (about 2 large)
- ¼ cup melted coconut oil, or vegetable oil
- 2 teaspoons vanilla extract
- ½ cup chopped toasted walnuts (Optional)
INSTRUCTIONS
- Preheat oven to 375°F. Line a 9-inch square metal baking pan. lightly grease or coat with nonstick cooking spray
- In a large bowl, whisk the flour, baking powder, baking soda, and cinnamon. Make a well in center of flour mixture.
- In a small bowl, whisk the eggs, sugar, yogurt, banana, oil, and vanilla until well blended. Add yogurt mixture to the flour mixture in large bowl, stirring just until moist. Stir in walnuts, if using.
- Pour the batter into prepared pan, smoothing top.
- Bake in the preheated oven for 18 to 22 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in the pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack.
NOTES
