Description
Prep time: 10 minutes Cook time: 35 to 40 minutes Cooling time: 10 to 15 minutes Servings: About 6 to 8 slices Course: Breakfast, side, snack Cuisine: Healthy, plant-forward
Ingredients
Scale
- 1 1/2 cups (250 g) cooked chickpeas, drained and rinsed
- 1 1/2 cups (135 g) rolled oats
- 2 large eggs
- Optional: 1 to 2 tablespoons water, if needed
- Optional: garlic powder, dried herbs and a pinch of salt for a savory loaf, or cinnamon and honey for a sweeter loaf
Instructions
- Preheat the oven to 350°F (175°C). Line a small loaf pan with parchment paper.
- Add the chickpeas, rolled oats and eggs to a food processor.
- Blend until smooth and a thick batter forms. If too thick, add 1 to 2 tablespoons of water.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 35 to 40 minutes, until the center is firm and the top is lightly golden.
- Cool for 10 to 15 minutes before removing from the pan.
- Slice and enjoy warm, toasted or with your favorite toppings.