Egg Everything! (without egg)

I once did a radio show on Dubai Eye. Me and two others were interviewed and got to talk about gluten free. It was GREAT. Apart from a bit where I got very very over exited about chickpeas. My friends still tease me about my childish exitement for this little legume. Little did I know at the time, how much more Id come to love them. But something out there is even better than chickpeas….. CHICKPEA EGG!

Im not even kidding. Once you learn how to make it you will fall in love with it too. I started off googling, chickpea bread, chickpea fritata, eggfree chickpea quiche, anything you normally make with eggs, just google it with the word chickpea, and yes, you can make it!

You can even make…… gamer changer here, drumroll…. SCRAMBLED EGG! Without egg!!

If you arent letting out an exited little squeal right now Im not actually sure if we can still be friends.

So ALL my old eggy recipes, all my fast omelette dinners, all the french toast and little lunchbox frittatas, I can make them again! And you don’t even need to google. I’ll give you the base recipe right here.

You need:

  • Water
  • Chickpea flour

Thats it. Thats actually it!!!!! Is your mind blown yet? Ive been using this now for over a year and my mind is still blown every time I use it.

So, basically, you need equal amounts chickpea flour and water. You whisk it together and let it sit a bit to thicken. 30 mins is good, overnight even better, but you can give it a go after 10 minutes too if you feel impatient. For the french toast 1dl water and 1 dl flour is plenty. Around the same as 2-3 eggs.

Add your flavours same as you would with any egg recipe. Salt, pepper, I add a small bit of tumeric for colour and its divine.

Please let me know how you get on. Possibilities are endless. You can even make a super fast egg bread!

I use doves farm chickpea flour as its certified gluten free.

Banana Bread! (eggfree, glutenfree)

It took social distancing and Covid19 to get me blogging again I guess. Trying not to waste and we live in banana land! So, off I went, scrolling for recipes that are gluten free, egg free, corn free and use bananas. None of the recipes suited me. Im not a fan of powder egg replacer or flax egg. Both banana and chickpea flour can be used as egg replacer right? So. Time to make my own recipe. I will spare you all the details. There was Bread 1, 2 and 3. In the end bread 3 won hands down and this is what Im sharing with you today 🙂

Dont be afraid to experiment, so many recipes call for things we may not have at home. Half the recipe here is bananas anyway so dont stress to much if you add or remove or adjust elsewhere!

You need:

  • 5 Bananas (bananas here are pretty small so you can absolutely use less if you have big ones)
  • 3 tbsp sugar or other sweetener.
  • 1dl chickpea flour
  • 1.5 dl gf flour blend (switch the half for gf oats if you prefer)
  • 1 dl milk
  • 1 tbsp baking powder
  • Cinnamon, to taste. I used about half a tbsp
  • OPTIONAL extra – seeds, gf oats, raisins, whatever you like. Ive done batches with raisins and seeds on top and some with oats inside and all of it works! You dont need any of it, but you can absolutely use your imagination here. Perhaps chocolate chips?

Mash your bananas well. In all my version the bread that turned out the best I used my electric whisk to get all the banana lumps out and the bread turned out the fluffiest, so mash a bit, then get that whisk out!

Add all other ingredients and mix well. Yes, you can do it in any order you like, its absolutely ok!

The bananas make this cake (hateword number 1) moist enough on its own, so I added no oil to the batter. I did put some oil on my parchment paper though.

Pop it all in a bread tin and place in a 185 degree (pre heated) oven for 45 minutes.

Hot tip, banana bread is BETTER the day after you make it. If you absolutely cant wait though, at least let it cool down before you cut it. All my banana breads end up looking a little burnt, I think its just the caramelising of the bananas? They dont taste burnt 🙂