dit Kikkererwtenmeel Piesangbrood is 'n gesonde veganistiese, glutenvrye piesangbroodresep met 'n klam krummel en heerlike bros sjokolade-skyfies. Bonus, hierdie kekerertjie-weergawe van die veganistiese piesangbrood is ook olie-vry!
Ek is 'n groot aanhanger van piesangbrood van alle soorte, en in my soeke om gesonder weergawes van die klassieke te maak, het ek geëksperimenteer met meel soos Spelt Piesangbrood, Hawermout Piesangbrood, en Glutenvrye PiesangbroodMaar ek wou iets hê selfs meer spesiaal.
Kikkererwten is 'n goeie bestanddeel vol voedingstowwe en dit bring 'n subtiele smaak aan bakresepte sonder om oordadig te wees. Dit kan 'n alledaagse resep in 'n smaakliker en gesonder alternatief wat almal steeds sal liefhê!
Hou jy van hierdie resep?
Los 'n kommentaar lewer hieronder of gaan na ons Facebook-bladsy waar ek op (byna) alle kommentare antwoord, ons Instagram bladsy vir inspirasie, of ons Pinterest vir die stoor van resepte!
Kikkererwtenmeel Piesangbrood
Bestanddele
- 1 ½ koppie Kikkererwtenmeel - lepel, pak effens en maak gelyk
- 1 ¾ koppie Fyngemaakte piesang - omtrent vier groot ryp piesangs
- ⅓ koppie Esdoringstroop
- 1 teelepel Vanielje-ekstrak
- 1 teelepel Kaneel
- 2 teelepels Appelasyn
- 1 eetlepel Bakpoeier
- ½ koppie Suiwelvrye Donker Sjokoladeskyfies - – opsioneel
instruksies
- Verhit die oond tot 180°C (350°F). Voer 'n 9 cm x 5 cm broodpan met bakpapier uit. Smeer die pan en papier met klapperolie. Sit eenkant.
- Meet jou kekerertjiemeel in 'n mediumgrootte mengbak af. Gebruik gewig: gram of ons vir presisie. Andersins, skep, pak en maak jou maatbekers gelyk. As klonte in jou meel verskyn, druk tussen jou vingers om dit te verwyder. Sit die bak eenkant.
- In 'n ander groot mengbak, kombineer gekapte piesangs, esdoringstroop, vanielje-ekstrak, kaneel, appelasyn en bakpoeier.
- Roer geleidelik kekerertjiemeel by, maak seker dat jou meel geen klonte het nie, anders vorm dit pakkies meel in die deeg wat bitter kan smaak.
- Roer sjokolade-skyfies by en skep die broodbeslag in die voorbereide broodpan.
- Bak vir 55 tot 65 minute, bedek die broodpan met foeliepapier na 40 minute om te keer dat die bokant te vinnig bruin word. Jy weet dis gereed wanneer 'n toetspen wat in die middel van die brood ingesteek word, skoon uitkom met geen of 'n bietjie krummels daarop nie.
stoor
- Bêre die brood in 'n verseëlde koekboks in die yskas vir tot 4 dae of vries snye en ontdooi die dag voor opdiening.
Voeding
Bestanddele en vervangings
Kekerertjiemeel, ook bekend as kikkererwtenmeel, is 'n gesonde, gelerige glutenvrye meel gemaak van geroosterde gemaalde kekerertjies. Dit is 'n goeie meel om gesonde gebakte resepte te maak, hoog in plant-gebaseerde proteïene, en sonder om vlas-eiers te gebruik. Trouens, kekerertjiemeel versamel bestanddele baie goed, wat dit moontlik maak om eiervrye piesangbroodresepte te maak. Die hoofbestanddele wat jy nodig het om hierdie maklike glutenvrye, vegan sjokoladeskyfies piesangbrood te maak, is:
- Kikkererwtenmeel – Ook bekend as kikkererwtenmeel. Maak seker dat jy 'n vars sak meel sonder klonte gebruik. Trouens, kekerertjiemeel is baie sensitief vir humiditeit en vorm maklik klonte. As jou meel klonte het, sal jy bitter meelklonte in jou brood hê.
- Ryp Piesangs - Oorryp piesangs met baie donker kolle op die skille is die beste vir hierdie piesangbroodresep. Dit verhoog die soetheid van jou brood.
- Bakpoeier – vir 'n sagte tekstuur.
- Appelasyn – om die brood te laat rys.
- Esdoringstroop – Of enige geraffineerde suikervrye vloeibare versoeter soos bruinrysstroop of agavestroop. Moenie 'n kristalversoeter in hierdie resep gebruik nie, anders sal jou brood droog wees.
- Vanielje-ekstrak – Vir geur.
- Veganistiese Donker Sjokoladeskyfies – Kekerertjiemeel kan 'n effens bitter nasmaak hê, en om sjokolade-skyfies by jou piesangbrood te voeg, is 'n goeie opsie om hierdie geur te vermy.
Hoe om piesangbrood met kekerertjiemeel te maak (in prente)
Bedieningsvoorstelle
Hierdie kekerertjiemeel-piesangbrood is heerlik eenvoudig, vir ontbyt of as 'n peuselhappie. Jy kan ook 'n bietjie grondboontjiebotter op jou broodsny smeer en bedien met 'n warm sjokolade met amandelmelk vir 'n heerlike veganistiese ontbyt.
Meer Veganistiese Piesangbrood Resepte
Ek is mal oor ryp piesangresepte en veral piesangbrood. Dis 'n wonderlike resep om vooraf gesonde ontbytbrood of peuselhappie te maak. Hieronder het ek my ander vegan piesangbroodresepte gelys wat jy kan probeer.
I love this recipe. I had extra chickpea flour and although I am not ‘gluten-free’ I really enjoy the taste of chickpea flour in banana bread. I’ve tried a few recipes but usually the bread is too wet and this one gave me exactly what I wanted, a more breakfast / toast-able banana bread.
I did tweak it because after starting I realised I was missing 60g of chickpea flour and had no syrup. So I used 60g of rye flour and 100ml (more or less) of aquafaba (just when I couldn’t make this bread more chickpea-y XD) and it turned out great!!!!
There is someone copying your recipes and claiming them as her own. The Instagram is LaurenloLiving and the Facebook page is Digestive Health, LPR/GERD, Acid Reflux, Chronic Inflammation Support Group. She has posted your exact recipe for Chickpea Banana Bread. She’s claiming this recipe as hers. She has down this with multiple food bloggers. Every recipe of hers I do a search for I can find the food blogger who created it. I’ve found 15+ recipes so far. She even has recipe books she’s charging money for. I’m not sure what recipes are in them but I have no doubt they are recipes she stole from others. Just fyi. I hope you choose to contact her and make her remove your property or more. It’s very wrong what’s she doing and someone really needs to scare the shit out of her so she stops.
Thanks for this lovely message but there’s so many people who copy recipes from each others everyday. Unfortunately we can’t do anything about it and as soon as one ingredients change, even 1/4 teaspoon salt, it’s a new recipe to the law. Plus, legally recipes are not protected and anyone can tell this is my recipe. The photography are protected and she doesn’t use my photography as it’s all good. For us bloggers, it can be hard but with time I have learnt to see this as a compliment. She’s inspired and she still cook, shoot her photography and probably adapt the measurement a little bit to to add her touch. I am glad you know where to get the original of the recipe, and that’s what matters the most to me.
Just read the comments about the “besan” chickpea flour I pulled mine out of the oven after 40 minutes. Toothpick test seemed to think it was ready. Will let it cool and see. ♀️ smells delicious…
I am not a baker.
Your recipe came out perfect. I love this!!! thank you…. brilliant.
Great recipe. My boyfriend keeps on asking me to make it again so will be making it again today. I bought a few huge bags of bananas with brown spots for a great price.
Can I omit the Apple cider vinegar? Or sub for anything else?
Yes, or use another acid like lemon juice
I followed the recipe, which is something I rarely do, and now I know why!! The bread was totally dry and as hard as a brick!! Waaaaay too much chickpea flour and it was a total flop! Such a shame as it had such good ratings.
I am sorry to hear that. It looks like you used besan flour, sometimes called chickpea flour too in store, but besan flour and garbanzo flour – the one used in this recipe are not the same. Besan flour is high in fiber, and absorb moisture consequently which would explain a dry bread using the same amount of ingredients. I hope this helps !
I just mixed up this, ready to put in the oven – can I simply mix in more banana or something to save it??
I wouldn’t change the ratio of banana in the bread or the texture can be gummy. I would freeze leftover for nice cream or smoothie recipes later.
How will we know flour we have?
Usually your packaging provides this information it’s impossible to tell just but looking at the flour itself
Can i use honey and baking soda for replace ?
Any liquid sweetener works. If you want to swap baking powder by baking soda you need to half the amount and add an acid ingredients to activate the baking soda – like 1 teaspoon lemon juice
Can this recipe be used to make muffins instead of bread?
I am sure it will work well yes!
This was just perfect!
Thanks Carine.
Xx