How long does how to make sprouted chickpea bread take to bake?

Baking time is typically 30-45 minutes depending on size and oven.

Can I make how to make sprouted chickpea bread without a mixer?

Yes, you can mix by hand, though a mixer saves time and effort.

Why is how to make sprouted chickpea bread so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does how to make sprouted chickpea bread keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is how to make sprouted chickpea bread gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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How to Make Sprouted Chickpea Bread

EE By: Emily von Euw

Author Bio

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,... Read More

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Discover more recipes with these ingredients

Chickpea

Sprouted Chickpea Bread

Dairy Free

Vegan

You can use either sprouted or cooked chickpeas, depending on your preference. This is delicious with hummus (that's double chickpea flavor!), raw pesto or a sun-dried tomato spread; and you can use it for pizza crust, a raw sandwich or whatever you like. There's endless possibilities here, people.

Ingredients You Need for How to Make Sprouted Chickpea Bread

2 cups cooked or sprouted chickpeas
1/4 cup raw pumpkin seeds
3 tablespoons hemp seeds
3 tablespoons ground flax
1/4 cup whole flax seeds
2 tablespoons sun-dried tomatoes
4 garlic cloves
1-2 tablespoons tahini
salt, as needed
water, as needed

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How to Prepare How to Make Sprouted Chickpea Bread

Put everything in your food processor and process until it comes together.
Spread onto a dehydrator tray and dehydrate for 4-6 hours, or until crisp, cutting it into pieces and flipping them halfway through. Or you could use your oven at it's lowest temperature.
Serve with hummus, pesto, nut cheese, or any other spread you like. Enjoy!

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Comments:

Tiffany Riggins says:

July 21, 2014 at 1:36 pm

I eat falafels with hummus all the time. Chickpeas on chickpeas on chickpeas!
Valentina Hunter says:

July 20, 2014 at 6:16 pm

Kristina Decker
Molly Scott says:

July 20, 2014 at 6:09 pm

Gimme some of that sweet chickpea on chickpea action!

Comments are closed.

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