Chickpea (Besan) Flour Soda Breads
Author: Shelley Bennetts
Having no gluten means that you can mix the ingredients thoroughly and the result will still be light and tender. The Besan flour replaces the eggs as well as the usual gluten flour.
Gluten Free, Vegan, Grain-free
1 tbsps dried minced onion
2 tsps sesame seeds
2 tsps poppy seeds
1 tsp coarse salt
2/3 cup non-dairy milk
1/2 tsp cider vinegar
1 cup besan/chickpea flour
2 tbsps flaxseed meal
1/2 tsp baking soda
1/4 tsp fine sea salt
1 tbsp olive oil (or oil of choice)
1 1/2 tsps maple syrup (or your choice of sweetener)
Make sure you have the muffin tin prepared, and the oven hot before mixing the dough. The baking soda begins to work as soon as you blend the dry and wet ingredients together. Get them into the oven quickly to ensure they rise to their fullest and are light.
Preheat oven to 400F. Generously grease 6 cup muffin tin. Line with baking paper if you wish.
Mix together the milk and vinegar and let stand for 5 mins.
Mix together the dried onion and seeds and set aside.
In a medium bowl, whisk together the besan flour, flaxseed meal, baking soda and salt. Add the milk mixture, olive oil, and maple syrup and stir until blended.
Divide mixture between cups in muffin tin. Top with onion, seed mixture. Bake for 14 – 16 minutes until puffed and golden brown. If a toothpick inserted into the middle comes out clean, they’re done. Don’t try to remove from the muffin tin until they have cooled completely or they will stick! Run a knife around the edge to remove.
They freeze well, can be refrigerated for a week, or stored air tight for a couple of days.