So I picked up The Neat Egg to try in my favorite pumpkin cheesecake bar recipe.
It's made from ground chia and garbanzo flour.
Verdict: texture is spot on in the final baked good. I sub the tiny amount of flour in this recipe with sorghum flour (ultrafine) and used the equivalent of one egg from the Neat Egg package. Way better than EnerG, which leaves these bars tasty, but un-set. They ooze when EnerG, but hold their form with Neat.
But . . .
I can taste the chickpea. Metallic and beany. The manbeast says I should point out that I can taste things no mortal can. The kids love the bars, so I suppose it's a success.