Green Pea Bread
This green pea bread transforms dried peas into a soft yet hearty, high-fiber, high-protein loaf with no flour, gluten, yeast, or eggs.
Servings 11 slices
Ingredients
- 1 cup (200 g) dried green peas (about 400 g AFTER soaking)
- ⅔ cup (160 ml) water
- 1.1 oz (30 g) psyllium husk powder
- 2.8 oz (80 g) ground flaxseeds or ground chia seeds
- ¾-1 tsp salt
- 1¼ tsp baking powder
- ½ tsp baking soda
- 2 Tbsp (30 ml) apple cider vinegar or lemon juice
Instructions
- I highly recommend measuring the ingredients in grams using a kitchen scale. You can watch the video in the post for visual instructions.
- Place the dried green peas in a strainer and rinse them thoroughly. Transfer them to a bowl, cover generously with water, and soak for at least 9 hours or overnight.
- Drain the soaked peas thoroughly and rinse them once more. After soaking and draining, they should weigh approximately 400–415 g.
- Preheat the oven to 350 °F (180 °C), using the conventional top and bottom heat setting. Line a baking sheet with parchment paper.
- Blend the peas and the fresh water in a high-speed blender or food processor, scraping down the sides as needed.
- Transfer the pea mixture to a large bowl. Add the psyllium husk powder and ground flaxseeds and stir until thoroughly combined.
- Allow the mixture to rest briefly until it thickens noticeably and becomes easier to handle.
- Add the salt, baking powder, and baking soda and mix until evenly incorporated.
- Finally, stir in the vinegar. Knead the mixture briefly with your hands until a cohesive dough forms.
- Transfer the dough to the prepared baking sheet and shape it into a loaf. Score the top several times with a sharp knife.
- Bake for approximately 50–55 minutes. The exact baking time will depend on the thickness of the loaf.
- Allow the bread to cool completely before slicing. It will continue to firm up as it cools.
Notes
- Green peas: Use dried green peas, not canned/tinned or frozen peas.
- Soaking: Make sure the peas are covered with plenty of water, as they will expand while soaking.
- Psyllium husk: Use psyllium husk powder rather than whole husks. If using whole psyllium husks, grind them into a fine powder before weighing out 30 g. Different products can vary in absorbency, so weighing is especially important.
- Baking time: A thicker loaf may require slightly longer than 55 minutes, while a flatter loaf may finish sooner.
Nutrition Facts
Green Pea Bread
Serving Size
100 g
Amount per Serving
Calories
204
% Daily Value*
Fat
7.1
g
11
%
Saturated Fat
0.7
g
4
%
Sodium
483
mg
20
%
Potassium
396
mg
11
%
Carbohydrates
29
g
10
%
Fiber
15.3
g
61
%
Sugar
1.3
g
1
%
Protein
10.3
g
21
%
Calcium
120
mg
12
%
Iron
2.5
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.