These homemade chickpea mini breads are a gluten-free, protein-packed alternative to traditional bread, offering a soft texture and delicious flavor that even kids will love. Perfect for school lunches, quick snacks, or a healthy meal option, these chickpea breads are as versatile as they are nutritious. The subtle addition of cumin seeds not only enhances the flavor but also adds a touch of warmth that pairs beautifully with the nutty taste of chickpeas.

Chickpeas, the star ingredient in this recipe, are a powerhouse of nutrition. They are rich in protein, fiber, and essential nutrients like iron, magnesium, and folate, making them an excellent choice for anyone looking to boost their intake of plant-based protein. Including chickpeas in your regular diet can help improve digestion, support heart health, and maintain steady blood sugar levels. These chickpea breads offer an easy and delicious way to enjoy the numerous health benefits of this versatile legume, making them a great addition to any meal plan.

These chickpea breads are not only a healthier alternative to regular bread but also a tasty way to incorporate more plant-based protein into your diet. Give them a try and enjoy the benefits of chickpeas in a delicious, easy-to-make form!

Ingredients

• 1 cup (180 g) raw chickpeas
• 1 1/4 cups water, divided
• 3 tbsp olive oil
• 1/4 tsp salt
• 1/2 tbsp baking powder
• 1 tsp cumin seeds (or seeds/spices of your choice; optional)
• Oil for brushing

Directions

1. Soak 1 cup of raw chickpeas overnight in room-temperature water, preferably in the fridge.
2. Rinse and drain the chickpeas thoroughly the next day.
3. Transfer the chickpeas to a mixing bowl, add a portion of the water, and blend until smooth.
4. Mix in the remaining water, olive oil, salt, and baking powder until evenly combined.
5. Oil and line several small ramekins with parchment paper.
6. Evenly distribute the chickpea mixture among the ramekins and level the tops.
7. Sprinkle cumin seeds or your choice of seeds/spices over each.
8. Bake at 350°F (175°C) for 35 minutes or until golden and firm.
9. Allow to cool before serving.

Prep Time

• 5 Servings
• Overnight Soaking
• 20 mins Prep
• 35 mins Baking

Nutritional Information (Per 1 Serving)

• Energy: 209 calories
• Protein: 7.37 g
• Fat: 10.28 g
• Carbohydrates: 23.37 g
• Fiber: 4.4 g

Storage and Recommendations

• Store any leftover chickpea breads in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.
• These chickpea breads are versatile and can be enjoyed at any meal.
• Pair them with a fresh salad, some avocado slices, or even as a protein-packed snack on the go.

Embrace the health benefits of seeds with these delicious Multi Seeds Breads! Perfect for those who follow a vegan and gluten-free diet, these mini breads are crafted from a nutritious blend of red lentils, rolled oats, and a variety of highly nutritious seeds. By swapping out traditional grain flour, these breads offer a unique, wholesome alternative that doesn’t compromise on taste or texture.

Red lentils are a standout ingredient in this recipe, known for their high protein and fiber content, which supports digestion and helps keep you full for longer. Lentils are also rich in essential vitamins and minerals, such as iron, which is crucial for maintaining energy levels. The variety of seeds—sunflower, pumpkin, flax, chia, and sesame—add not only texture but also omega-3 fatty acids, antioxidants, and other nutrients that support heart health, reduce inflammation, and contribute to overall wellness. The inclusion of rolled oats adds an extra layer of fiber and helps bind the ingredients together.

These breads are perfect for sandwiches or simply enjoyed with fresh butter. Their dense and nutrient-rich composition makes them an excellent choice for a healthy snack or meal, offering a satisfying and flavorful alternative to traditional breads.

These mini breads are a fantastic option for anyone seeking a gluten-free, nutritious bread alternative that’s perfect for sandwiches or as a standalone snack. Enjoy the nutty flavor and hearty texture that make these breads a satisfying addition to your daily meals.

Ingredients

• ½ cup (90 g) red lentils
• 2 tbsp (18 g) sunflower seeds
• 2 tbsp (18 g) pumpkin seeds
• 2 tbsp (18 g) flaxseed
• 2 tbsp (16 g) chia seeds
• 2 tbsp (16 g) sesame seeds
• ¼ cup (25 g) rolled oats
• 1 cup lukewarm water (for seed mixture)
• ½ cup water (for lentil mixture)
• ½ tsp salt
• 1 tsp honey
• 1½ tbsp (12 g) instant yeast
• Up to ½ cup oat flour

Directions

1. Soak the red lentils for at least 3 hours or overnight in the fridge. Rinse thoroughly and strain out all the water.
2. In a mixing bowl, combine sunflower seeds, pumpkin seeds, flaxseed, chia seeds, sesame seeds, and rolled oats. Add lukewarm water and stir thoroughly to combine. Cover with plastic wrap and let soak for 1 to 2 hours. Once soaked, the seed mixture will become soft and sticky.
3. Transfer soaked red lentils to a mixing bowl. Add lukewarm water, salt, honey, and instant yeast. Blend the ingredients until smooth.
4. Add the soaked seed mixture to the blended lentil mixture and stir thoroughly to combine.
5. Gradually add oat flour to the mixture, stirring to create a thick but still soft and sticky batter.
6. Pour equal quantities of the batter into mini loaf cups. Let the batter proof for 15 to 30 minutes.
7. In a preheated oven, bake the mini loaves at 350°F (180°C) for 30 minutes or until golden and crispy on the outside.
8. Transfer the loaves onto a cooling rack.

Prep Time: Soaking overnight + 1 hour
Baking Time: 30 minutes
Servings: 9

Nutritional Information (Per Serving)

• Energy: 127 calories
• Protein: 6.1 g
• Fat: 5.39 g
• Carbohydrates: 15 g
• Fiber: 4 g

Storage

• Store these mini breads in an airtight container at room temperature for up to 3 days.
• For longer storage, keep them in the fridge for up to a week, or freeze them for up to 3 months.