Flaxseed & Chickpea Mini-Loaves

Gluten Free Breads Made with flax meal, egg, and chickpea flour. Add in your favorite toppings for a delicious and savory breakfast.

For the Bread Batter:
1 Cup ground golden flaxseed meal
1 Cup garbanzo bean flour (chickpea flour)
1 Tablespoon baking powder
1 Teaspoon sea salt
5 Large eggs
½ Cup water
¼ Cup rosemary infused olive oil (just drop fresh rosemary into some evoo and voila, rosemary oil)

For Sun-Dried Tomatoes, Basil, and Parmesan Loaf:
¼ Cup chopped sun dried tomatoes
⅓ Cup diced and sautéed sweet onions
¼ to ⅓ Cup grated Parmasean cheese
4-5 Basil leaves, minced

For Mushroom, Onion, and Sage Loaf:
⅓ Cup diced and sautéed sweet onions
⅓ Cup diced and sautéed button mushrooms
½ Tablespoon to 1 Tablespoon sage, diced and briefly sautéed in oil

For Spinach, Tomato, and Feta Cheese Loaf:
¼ Cup steamed spinach, diced
¼ Cup onions, diced and sautéed
½ Cup sun gold or other grape tomatoes, halved
1 Tablespoon fresh parsley, minced
¼ Cup feta cheese, crumbled

View the full recipe at The Scratch Artist →