Chickpea Chai Loaf


The back story to this recipe is both hilarious and kinda crazy. Any of you who live in Dublin will remember the recent Storm Emma and ‘Beast From The East’ weather emergency – 4 days of snow across the country with galeforce winds, blizzards and essentially country-wide shut down for 48 hours. While that was no laughing matter, what was a recurring light joke during the whole crisis was the degree of panic shopping that occured in grocery stores and supermarkets. In particular, Ireland ended up with a massive shortage of BREAD. Hilariously witty memes ensued, and while a bread shortage didn’t exactly bother me (being honest, I’m not a massive fan of bread in general, though I do love varieties like sourdough, rye and my own homemade oat and banana breads!), it did inspire me to try my hand at a new recipe! Which is where this idea originated from! You guys know I received a beautiful turmeric cookbook at Christmas, which prompted me to create my Turmeric & Cacao Banana Bread – and you all loved it! So here we go guys and dolls – an epic Chickpea Chai Bread made using chickpea flour! I call it Chai bread because I’ve used quite a few traditional chai spices – turmeric, cinnamon and ginger! I didn’t use cardamom simply because I didn’t have it – and I absolutely love cacao powder, so that was a clear winner as a substitute!


Recipe (Makes Approximately 1 Large Loaf – 10-11 slices)


  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • 1 tbsp extra virgin olive oil or melted coconut oil
  • 1 tbsp baking powder
  • 1 tbsp cacao powder
  • 1 tbsp whole chia seeds
  • 2 whole eggs
  • 2 ripe bananas, mashed until liquid-like consistency
  • 50ml milk of choice (I use Coconut Milk most often!)
  • 175g (1.5 cups) of Chickpea Flour (also known as Gram Flour)
  • Optional: Feel free to add a handful of raw unsalted nuts, or dried fruit like figs!



  1. Pre-heat the oven to 200C (fan oven), and line a baking tin with greaseproof paper or tinfoil greased with a little olive or coconut oil.
  2. In a large mixing bowl, combine your dry ingredients – chickpea flour, spices, cacao, chia seeds and baking powder.
  3. In a smaller bowl, mash your bananas until liquid-like.
  4. Add the eggs and milk to the bananas, and mix all the wet ingredients together until fully combined.
  5. Create a small well in the centre of your dry ingredients, and pour in the wet mixture. Using a large bowl, give everything a good stir until you have a batter consistency. Add a little extra milk if you feel the mix is too dry.
  6. When the oven is ready, pour the batter into your lined baking tin, and smooth it down evenly using the back of a spoon.
  7. Bake in the oven for approximately 40 minutes. Check the bread at 40 minutes by inserting the prongs of a fork or a toothpick into the centre. If it comes out 99% clean, you’re good to go!
  8. Allow to cool for about 20 minutes before slicing up! I love a slice of this toasted and topped with nut butter! Remember, you can freeze slices too – defrost by heating a slice in the microwave for about a minute!


Enjoy guys! Tag me if you try this yummy chickpea loaf out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x

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