Rice Chickpea Bread

Name: Rice Chickpea Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 cup chickpeas soaked for 6 hours and sprouted for two days; 1 cup raw rice soaked for 4-5 hours; 1/2 cup psyllium husk; 4 tablespoons coconut butter (heaped); 2 tablespoons coconut sugar; 2 tablespoons bicarbonate soda; 2 teaspoons brewer's yeast (optional); 1 teaspoon vinegar; 1 teaspoon salt (to taste); 1 3/4 cup water

Por Dada Shivananda

Rice Chickpea Bread – A Wholesome Alternative

My friends were regularly buying white bread for breakfast, a habit I wanted to change by introducing them to a healthier alternative. Since making bread with rice flour is uncommon, I decided to prepare a wholesome rice chickpea bread for them. My efforts paid off—after spending two months teaching them about healthy eating, they embraced the change. Today, my dentist friend, his wife (an Ayurvedic and naturopathic therapist), and their son are now vegetarians.

The Ayurvedic Significance of Rice

According to Ayurveda, rice is associated with sweetness and is considered nourishing, light, soft, silky, and refreshing in nature. It is especially beneficial for balancing Vata and Pitta doshas.

Rice has been an essential part of global cuisine, particularly in India and Southeast Asia, where it has long been symbolic of fertility, wealth, and health. As a staple food in many countries, rice plays a crucial role in daily nourishment.

Ayurvedic Perspective on Rice Consumption

Ayurveda suggests that rice can be eaten at any time, but its effects depend on who is consuming it and when. Even aged rice is believed to have powerful therapeutic properties, and it is recommended for optimal digestion and well-being.

Among the most popular types of rice are:

Polished or unpolished rice
Basmati rice (highly valued in Ayurveda for its Sattvik nature, rich prana or vital force, and ease of digestion)

Ingredientes

Instrucciones

After soaking, drain the chickpeas and allow them to sprout for two days, rinsing once daily and covering them with a net cloth.

Blend the sprouted chickpeas with one cup of water until smooth and transfer the mixture to a container.

Without washing the blender, add the soaked rice along with its water and blend until smooth.

Add coconut butter, coconut sugar, bicarbonate soda, brewer's yeast (optional), salt to taste, and additional water, then blend until thoroughly mixed.

Stir in the psyllium husk only after the initial mixture is combined.

Oil a baking pan and dust it with rice flour to prevent sticking.

Pour the batter into the prepared pan and bake at 190°C (370°F) for 45-50 minutes.

Check for doneness after 45 minutes using a toothpick; if it comes out clean, the bread is ready.

Allow the bread to cool on a wire rack, then slice and store in a ziplock bag if freezing.

When ready to serve, toast the slices and enjoy with tahini and honey.

Rice Chickpea Bread

Rice Chickpea Bread – A Wholesome Alternative

The Ayurvedic Significance of Rice

Ayurvedic Perspective on Rice Consumption

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