r and co air dry

BLUEBERRY NOT CORNBREAD GLUTEN FREE GRAIN FREE CHICKPEA FLOUR

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.

      AIR FRIED CHICKEN TENDERLOIN RECIPE

      This 8-minute air fryer chicken tenderloin recipe is the ultimate quick and easy method for cooking perfectly juicy chicken tenderloins every time!

      Ingredients:

      • 2 tablespoons olive oil
      • 2 teaspoons Italian seasoning
      • 2 teaspoons garlic powder
      • 1 teaspoon onion powder
      • 1 teaspoon fine sea salt
      • 1 teaspoon paprika
      • ½ teaspoon ground black pepper
      • 1 pound chicken tenderloins (4-6 tenderloins)
      • Finely chopped parsley (optional, for garnish)

      Instructions:

      • In a large mixing bowl, combine olive oil, Italian seasoning, garlic powder, onion powder, salt, paprika, and pepper. Stir until well mixed.
      • Pat the chicken tenderloins dry with a paper towel. Add the chicken to the bowl with the spice mixture, tossing until each tenderloin is evenly coated. Set aside.
      • Preheat the air fryer at 400°F for 4 minutes.
      • Once preheated, place the chicken tenderloins in the air fryer basket in a single layer without overlapping.
      • Cook for 5 minutes, then flip the tenderloins and cook for an additional 3-6 minutes. Check for doneness after 4 minutes. The chicken is fully cooked when an instant-read thermometer reads 165°F at the thickest part.
        • Smaller tenderloins will likely be done in 8 minutes, while larger ones may take up to 11 minutes.
        • Garnish with finely chopped parsley (optional) and serve!