My Breakfast; 25th April: Warm Homemade Quick Chickpea “Toast” and Marmalade

Perfect for a Healthy Gluten-Free Breakfast

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I drink strong black coffee in the morning, and every now and then I hanker after a good, bitter marmalade to go with it. As I can’t eat wheat, I don’t buy bread, so I make something up when I need it. I find this chickpea “toast” — more like a slightly crispy flatbread depending on how you make it — is perfect. It’s grain-free, so gluten-free, and contains no ATIs either. I make a healthy, basic version that works well for me, and I eat it several times a week. It’s not just for breakfast — it’s great with dips, spreads, Marmite, cheese (or dairy-free cheese), or just dunked in veggie soup to make a more satisfying meal.

Dairy-Free Spread?

I seldom go further than a few drops of Flax Farm Flaxseed Oil — that’s enough for me.

How to Enhance the Bread

If you want it crispy, here’s what to do. I usually make it without any added oil, so it contains no saturated fats. But you can add a few tablespoons of olive oil to the mixture and more in the pan to create an even yummier, crisper, more luxurious farinata-style bread. For the crispiest version with the most succulent centre, make the bread a bit thicker than usual and oven-cook at 180–200°C for around 26–30 minutes.

I don’t add salt for the usual blood pressure reasons, but if you’re not used to going without, feel free to add a couple of grams for a bit more flavour.

Healthy, Naturally High in Fibre and Protein

Chickpea flour and Flax Farm Ground Flaxseed — the two main ingredients — are each about 20% protein. So a generous portion can easily give you 20–25g of protein. Ground flaxseed is also about 30% fibre, with almost magical health benefits. Chickpeas contribute too, at around 20%, so you’ll get a good 15–20g of fibre per serving. This combo also makes the bread Low Glycaemic Index (Low GI), which helps to balance the sugars in your marmalade.

Ingredients & Method — This Is How I Make It

For two servings:
Place 25g (2 tablespoons) of Flax Farm Ground Flaxseed into a jug or mixing bowl. Add 250g of chickpea flour (also known as gram flour, besan or maghaj flour). It usually comes in 2kg bags and is easy to find in Indian delis or the “world foods” aisle in supermarkets.

Add 330ml (or grams) of warm water. Mix until smooth — you’re looking for a batter the consistency of Yorkshire pudding mix. Add more water if needed. Mix with a fork or wooden spoon; an immersion blender works well too. The best tool I’ve found is the potato masher attachment that came with my blender!

Pour about half the batter into an 11-inch (28cm) non-stick or lightly greased frying pan. Alternatively, make smaller rounds — I like 7–8 inch (18–20cm) ones. Cook over a medium heat until the base is golden (not burnt!) and the top is firm. Flip and cook the other side — this cooks quicker, so I usually reduce the heat slightly. When it’s nicely browned and cooked through, it’s ready.

Serving Suggestion

I topped a few pieces with flaxseed oil and marmalade. Afterwards, I had a bowl of berries with ground flaxseed. A great breakfast — healthy, satisfying, and properly filling!

Look who came to Breakfast:

While I was eating I watched a pair of ducks fly in and check out my pond as a home to raise ducklings.. I hope they’ll be back.

Chickpea & Flaxseed Flatbread Recipe

🥣 Chickpea & Flaxseed Flatbread (Grain-Free, Gluten-Free, Dairy-Free)

Perfect for healthy breakfasts, snacks, or a side for soups and dips

🌾 Ingredients (Serves 2)

• 250g chickpea flour (aka gram flour, besan, or maghaj flour)

• 25g (2 tbsp) Flax Farm Ground Flaxseed

• 330ml warm water

• (Optional) 2–3 tbsp olive oil (for a crispier, richer version)

• (Optional) A pinch of salt (to taste)

🔪 Method

1. Prepare the Batter
   In a bowl or jug, mix the flaxseed and chickpea flour together.
   Add the warm water gradually, stirring to form a smooth batter (like Yorkshire pudding consistency).
   Use a fork, wooden spoon, or hand blender — even a potato masher tool works well!

2. Cook the Flatbread

   • Heat a non-stick or lightly greased frying pan (about 11″/28cm or smaller rounds).

   • Pour in half the batter.

   • Cook over medium heat until the underside is golden and the top is firm.

   • Flip and cook the other side (lower the heat slightly if needed).

   • Repeat with the rest of the batter.

   For an oven-baked version:

   • Preheat oven to 180–200°C.

   • Pour batter into a well-oiled baking dish (thicker layer for soft inside).

   • Bake for 26–30 minutes until golden and cooked through.

🧡 Serving Suggestions

• Spread with flaxseed oil, Marmite, or dairy-free cheese

• Dunk into soups or serve with hummus and dips

• Try it with bitter marmalade and black coffee for a hearty breakfast

• Enjoy with a side of berries & ground flaxseed for an extra fibre boost

💪 Nutrition Highlights

• High in protein (20–25g per serving)

• Rich in fibre (15–20g per serving)

• Naturally Low GI

• Free from gluten, grains, dairy, and saturated fats (unless added)