A delicious, grain-free, and gluten-free alternative to traditional cornbread, this vegan treat is packed with blueberries and perfect for any occasion.
Ingredients:
- 1 and 2/3 cups (200g) chickpea flour
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 and 1/3 cups nondairy milk
- 1/4 cup virgin coconut oil, melted
- 1/3 cup pumpkin purée (not pie filling)
- 3 tablespoons pure maple syrup
- 1 cup blueberries
- Optional: Granulated pure cane sugar for topping
Instructions:
- Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (22.5 cm) cast iron skillet.
- In a large bowl, whisk together the chickpea flour, baking powder, and salt.
- In a medium bowl, combine the nondairy milk, coconut oil, pumpkin purée, and maple syrup, stirring until well blended.
- Add the pumpkin mixture to the dry ingredients and stir until just blended. Gently fold in the blueberries.
- Spread the batter evenly in the prepared skillet. If desired, sprinkle the top with a little granulated sugar.
- Bake for 23 to 28 minutes, until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Let the bread cool completely in the skillet on a wire rack. Cut into 12 pieces and serve.
Notes:
Variation:
- Plain Not-Cornbread: Omit the blueberries, reduce maple syrup to 1 tablespoon, and increase nondairy milk by 2 tablespoons.
Tips:
- Feel free to substitute coconut oil with another oil, such as avocado oil or olive oil.
- You can use any nondairy milk you prefer, such as almond, cashew, or hemp milk.
