Savory Chickpea Cornbread Delight

Description

Introducing the Savory Chickpea Cornbread Delight—a vegan and gluten-free cornbread that blends health with taste. This recipe promises a light and fluffy texture, perfect for an array of meals. Whether enhanced with vegan butter and maple syrup or paired with your favorite chili, it’s designed to satisfy your cravings in a nutritious way.

Ingredients

• 1/3 cup chickpea brine (whipped until fluffy)
• 1/2 cup organic cane sugar (substitutable with up to 1/4 cup stevia extract)
• 3/4 cup unsweetened almond milk
• 1 tsp apple cider vinegar
• 1/4 cup grape seed or canola oil
• 1 cup all-purpose gluten-free flour
• 1 cup fine cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

For Serving (optional)

• Vegan butter
• Maple syrup
• Chili

Step-by-step Directions

1. Preparation

Start by preheating your oven to 350 degrees F (176 C). Lightly grease a 9-inch round cake pan or an 8×8-inch baking dish and dust it with gluten-free flour, tapping out the excess. Alternatively, use a 9-inch cast iron skillet, noting that it may make serving more challenging.

2. Mixing the Liquids

Combine the almond milk and apple cider vinegar in a liquid measuring cup and set aside for later use.

3. Whipping Chickpea Brine

In a medium mixing bowl, whip the chickpea brine until soft peaks form. Gradually add the sugar while continuing to beat until the mixture becomes glossy and forms semi-firm peaks.

4. Combining Dry Ingredients

In a large mixing bowl, whisk together the gluten-free flour, cornmeal, baking powder, baking soda, and salt.

5. Final Batter

Add the almond milk mixture and oil to the dry ingredients, whisking until well combined. Gently fold in the whipped chickpea brine mixture until a thick but pourable batter is formed. Adjust the batter’s consistency as needed.

6. Baking

Pour the batter into the prepared cake pan and place it on the center rack of the oven. Bake for 25-35 minutes, checking for doneness with a toothpick inserted into the center that should come out clean.

7. Cooling and Serving

Allow the cornbread to cool completely in the pan before running a knife around the edge to loosen it. Serve warm with suggested toppings or accompaniments.

Servings & Preparation Time

This recipe makes one 9-inch cornbread, which can be sliced into 8 to 10 pieces. Total preparation and cooking time is approximately 50 to 60 minutes.

Tips for Storage & Reheating

• Store covered at room temperature for 2-3 days or refrigerate for 3-4 days.
• The cornbread can be frozen for up to a month. Ensure it’s wrapped tightly to prevent freezer burn.
• To reheat, warm in a 350-degree F oven for 10-15 minutes or microwave briefly for a few seconds until heated through.

Conclusion

The Savory Chickpea Cornbread Delight offers a versatile and delightful culinary experience, fitting as a standalone treat or as a complement to various dishes. With its vegan and gluten-free qualities, it caters to a wide range of dietary preferences, ensuring no one misses out on this delicious creation.

Savory Chickpea Cornbread Delight

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• Author: Dulcia
• Total Time: 50 to 60 minutes
• Yield: One 9-inch cornbread, sliced into 8 to 10 pieces 1x

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Description

Introducing the Savory Chickpea Cornbread Delight—a vegan and gluten-free cornbread that blends health with taste. This recipe promises a light and fluffy texture, perfect for an array of meals. Whether enhanced with vegan butter and maple syrup or paired with your favorite chili, it’s designed to satisfy your cravings in a nutritious way.

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Ingredients

Scale 1x2x3x

• 1/3 cup chickpea brine (whipped until fluffy)
• 1/2 cup organic cane sugar (substitutable with up to 1/4 cup stevia extract)
• 3/4 cup unsweetened almond milk
• 1 tsp apple cider vinegar
• 1/4 cup grape seed or canola oil
• 1 cup all-purpose gluten-free flour
• 1 cup fine cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Vegan butter
• Maple syrup
• Chili

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Instructions

1. Preparation: Start by preheating your oven to 350 degrees F (176 C). Lightly grease a 9-inch round cake pan or an 8×8-inch baking dish and dust it with gluten-free flour, tapping out the excess. Alternatively, use a 9-inch cast iron skillet, noting that it may make serving more challenging.
2. Mixing the Liquids: Combine the almond milk and apple cider vinegar in a liquid measuring cup and set aside for later use.
3. Whipping Chickpea Brine: In a medium mixing bowl, whip the chickpea brine until soft peaks form. Gradually add the sugar while continuing to beat until the mixture becomes glossy and forms semi-firm peaks.
4. Combining Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, cornmeal, baking powder, baking soda, and salt.
5. Final Batter: Add the almond milk mixture and oil to the dry ingredients, whisking until well combined. Gently fold in the whipped chickpea brine mixture until a thick but pourable batter is formed. Adjust the batter’s consistency as needed.
6. Baking: Pour the batter into the prepared cake pan and place it on the center rack of the oven. Bake for 25-35 minutes, checking for doneness with a toothpick inserted into the center that should come out clean.
7. Cooling and Serving: Allow the cornbread to cool completely in the pan before running a knife around the edge to loosen it. Serve warm with suggested toppings or accompaniments.