- 1/3 cups of chickpea brine whipped until it has soft and fluffy peaks
- ½ cup of organic sugar
- ¾ cup of unsweetened milk of almond
- 1 cup of all-purpose flour
- 1 teaspoon apple cider vinegar
- ¼ cup of canola oil or grape seed
- 1 ½ teaspoon of baking powder
- ¼ teaspoon of salt
- 1 cup of fine cornmeal
- Vegan butter (optional)
- Chili (optional)
- Maple syrup (optional)
- Preheat your baking oven to 350 degrees Fahrenheit. Take a standard 9-inch pancake or an 8×8 inch baking dish. Grease with oil and dust using gluten-free flour. Shake the excess flour and keep it aside. If you want, you can use a 9-inch iron-cast skillet, however, the cornbread will not come off easily.
- Take a liquid measuring cup and add vinegar and non-dairy milk. Keep it aside. Now, take a mixing bowl to add chickpea brine and whip till it forms loose peaks. Add sugar, only little at a time. Beat the mix until it has a glossy texture and there are white semi-firm peaks. Now, add all dry ingredients to another mixing bowl and whisk it. Add almond milk to it and whisk it again. Ultimately, add the chickpea brine and whisk it gently till it is thick and pourable.
- The batter needs to be pourable with the right thickness. Add gluten-free flour or cornmeal if the mixture is too wet. If it too thick then add almond milk. Add some batter to the pan and bake it at the center rack for about 30 minutes or till the edges are golden brown in color. Take a toothpick and insert it in the center to check if the batter sticks. If it is completely clean then the cake is already baked.
- Allow it to cool down by setting it on a cooling rack. For removing, take a dry knife and run it around the edges of the pan for loosening it. Slice the bread and serve. You can serve with maple syrup or vegan butter.
- You might be tempted to use organic cane sugar as the natural sweetener but them the texture and the flavor of the cornbread will be compromised.