Ingredients:
150g chickpea flour
3 eggs
1/2 cup roasted red peppers (chopped)
1 tsp baking powder (gluten-free)
1/2 tsp salt
1/2 tsp smoked paprika
1 tbsp fresh parsley (chopped)
3 tbsp olive oil
120ml coconut milk
Preparation:
Preheat oven to 180°C (356°F). Grease a loaf pan.
Roast red peppers in the oven until soft, then chop finely.
In a bowl, mix chickpea flour, baking powder, salt, and smoked paprika.
In another bowl, whisk eggs, olive oil, and coconut milk.
Combine the wet and dry ingredients, then fold in chopped roasted peppers and parsley.
Pour the batter into the loaf pan and bake for 35–40 minutes until golden.
Let cool before slicing.