PThis Healthy Seeded Chickpea and Pumpkin Bread is packed with nutritious ingredients like chickpeas, pumpkin, seeds, and herbs. It’s a hearty and healthy loaf that’s perfect for breakfast or as a snack. Rich in fiber, protein, and healthy fats, this bread is easy to make and full of delicious flavors and textures. Serve it with a spread of your choice or enjoy it on its own.
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8-10 slices
Ingredients:
160g chickpeas (cooked)
50g sultanas
30g pumpkin seeds
30g sunflower seeds
A little salt, to taste
1 teaspoon Italian herbs
40g psyllium seeds
200g pumpkin, grated
350ml water
25ml olive oil, plus extra for greasing
Coriander seeds, for sprinkling on top (optional)
Directions:
Prepare the Ingredients:
Pour boiling water over 50g sultanas and let them sit to soften.
Toast the seeds: In a pan over medium heat, pan fry the pumpkin seeds and sunflower seeds for 1-2 minutes until lightly toasted.
Chop the softened sultanas with a knife or use a hand blender if you prefer a finer texture.
Mix the Dry Ingredients:
In a large mixing bowl, add 160g cooked chickpeas, toasted pumpkin seeds, sunflower seeds, 40g psyllium seeds, Italian herbs, and a little salt. Mix everything well.
Prepare the Pumpkin:
Grate the pumpkin on a coarse grater to yield 200g.
In a pan, cook the grated pumpkin for 5-7 minutes until slightly softened. Alternatively, you can bake it in the oven if preferred.
Combine Ingredients:
Chop the cooked pumpkin with a hand blender to a slightly smooth consistency.
In the mixing bowl with the dry ingredients, add the cooked pumpkin, softened sultanas, 350ml water, and 25ml olive oil.
Mix everything well until all the ingredients are thoroughly combined.
Prepare the Bread Pan:
Grease a bread pan with olive oil. Place the bread mixture into the mold, ensuring it is evenly distributed.
Gently flatten the top of the bread with a spatula.
Drizzle a little more vegetable oil on top and sprinkle with coriander seeds, if using.
Bake the Bread:
Preheat the oven to 190°C (375°F). Bake the bread in the preheated oven for 40-45 minutes, or until the bread is golden brown and firm to the touch.
Cool and Serve:
Remove the bread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely.
Slice and serve the bread as a healthy, nutritious meal or snack.
Serving Suggestions:
Serve with avocado spread for a nutritious breakfast.
Pair with hummus or any savory dip for a snack.
Enjoy with a bowl of soup for a hearty meal.
Spread with nut butter for a sweet and savory combination.
Toast slices lightly and serve with tomato and feta for a delicious topping.
Cooking Tips:
Use soft chickpeas: If your chickpeas are too firm, you may want to mash them slightly to help bind the ingredients together.
Adjust water content: Add a little more or less water if the dough seems too dry or too wet, but it should be thick enough to hold its shape.
Grease well: Grease the bread pan well to prevent the bread from sticking.
Bake thoroughly: Make sure to bake the bread until firm and golden to ensure it holds together when sliced.
Nutritional Benefits:
High in fiber from psyllium seeds, chickpeas, and pumpkin, supporting digestive health.
Rich in protein from chickpeas and seeds, aiding muscle repair and maintenance.
Healthy fats from olive oil, sunflower, and pumpkin seeds, beneficial for heart health.
Contains vitamins A and C from pumpkin, supporting immune health.
Low in sugar, making it a healthy option for maintaining blood sugar levels.
Dietary Information:
Vegan-friendly as it contains no animal products.
Gluten-free if gluten-free oats are used in place of regular oats.
Rich in fiber and protein, providing a balanced meal option.
Nut-free, suitable for those with nut allergies.
Low-sugar and suitable for those watching their sugar intake.
Nutritional Facts (per slice, approximately):
Calories: 150
Protein: 5g
Carbohydrates: 20g
Fat: 6g
Fiber: 7g
Sugar: 4g
Storage:
Refrigerate: Store the bread in an airtight container in the refrigerator for up to 3-4 days.
Freeze: Wrap individual slices in plastic wrap and freeze for up to 1 month. Thaw at room temperature before eating.
Reheat: Toast individual slices in the oven or toaster for a warm, crispy texture.
Why You’ll Love This Recipe:
Nutrient-packed: Loaded with protein, fiber, and healthy fats for a nutritious meal.
Easy to make: Simple ingredients and straightforward steps make this bread easy to prepare.
Customizable: Add your favorite spices or vegetables to make it your own.
Perfect for any time of day: Enjoy as a snack, breakfast, or light dinner.
Great for meal prep: Make ahead and enjoy throughout the week for a quick and healthy option.
Conclusion:
This Healthy Seeded Chickpea and Pumpkin Bread is a nutritious and delicious way to enjoy a homemade loaf. With wholesome ingredients like chickpeas, pumpkin, and seeds, this bread is full of flavor and health benefits. Perfect for breakfast or as a healthy snack, it’s an easy recipe that’s sure to become a favorite for both taste and nutrition.
Frequently Asked Questions:
Can I use canned chickpeas?
Yes, canned chickpeas can be used as a substitute for cooked chickpeas. Drain and rinse well before using.
Can I substitute pumpkin with another vegetable?
Yes, sweet potato or butternut squash can be used in place of pumpkin.
Can I make this bread gluten-free?
Yes, substitute gluten-free flour for a gluten-free version.
How do I store this bread?
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month.
Can I add other seeds or nuts?
Yes, feel free to add chia seeds, flaxseeds, or crushed nuts for extra crunch and nutrition.
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