This cornbread recipe incorporates chickpea liquid to give it a healthy twist.
Aquafaba literally means water-bean and that's what it is. It's the starchy liquid from chickpeas that you normally would throw out, but instead, it's become the newest healthy ingredient in your favorite meals. It's a low-calorie, vegan egg replacement because it becomes fluffy when you whip it up and can act as a binding ingredient. About three tablespoons of aquafaba equal one egg. To get started using this new, healthy, low-fat ingredient try this recipe from Bite Club member Linda!
- 1/3 cup chickpea brine (aquafaba), whipped until fluffy and soft peaks form
- 1/2 cup organic cane sugar (sub up to 1/4 cup with 1 packet/tsp of stevia extract)
- 3/4 cup unsweetened almond milk
- 1 tsp apple cider vinegar
- 1/4 cup grape seed
- 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
1. Preheat oven to 350°F and lightly grease a standard 9-inch round cake pan or 8x8-inch baking dish and dust with gluten-free flour. Shake out excess and set aside. (You can also use a 9-inch cast iron skillet, but it will not come out as easily and will likely have to be served directly from the pan.)
2. In a liquid measuring cup, measure out non-dairy milk and add vinegar or lemon juice. Set aside.
3. Add aquafaba to a medium mixing bowl and begin whipping until loose peaks form. Then add sugar in a little at a time and beat until the texture is glossy and white and semi-firm peaks form.
4. Add dry ingredients to a large mixing bowl and whisk to combine. Then add almond milk mixture and oil and whisk once more. Lastly, add the whipped aquafaba (with sugar) and gently whisk/fold in until a thick but pourable batter is formed.
5. The batter should be thick but pourable. Add more cornmeal or gluten-free flour if too wet or almond milk if too thick. Bite Club member Linda added 1 tablespoon more cornmeal and 2 tablespoons more light gluten-free flour blend.
6. Add batter to prepared cake pan and bake on a center rack for 25-35 minutes, or until the edges are light golden brown and a toothpick inserted into the center comes out completely clean.
7. Let cool completely in the pan - set on a wire rack to speed cooling process. To remove, run a dull knife around the edge of the cake pan to loosen, then slice and serve. Alternatively, place a plate on top and quickly invert. It will be upside down to flip onto another serving platter to get it right side up.
8. Serve with vegan butter and maple syrup.
9. Store covered at room temperature for up to 2-3 days, or in the refrigerator for 3-4 days. Freeze up to 1 month.