Forget about grains and make a batch of my blueberry chickpea flour no-cornbread instead! It is vegan, grain-free, and gluten-free!
Eek! Ack! I have no idea how it is the Monday before Thanksgiving, and yet the calendar insists it is so.
I have a terrible habit of posting holiday-themed recipes AFTER the holiday, but not this time! The posts in the next few days will be brief, true, but chock full of delicious eats all the same.
First up, my Blueberry Not-Cornbread.
This is a riff on the Not-Cornbread recipe from my new book, The Chickpea Flour Cookbook. It tastes like cornbread, but it is free of corn, grains, and gluten. I was working on a recipe idea for the book (verdict: fail!), but what I ended up with was something unexpected and so much better: a newfangled, but still easy way to make “cornbread” sans corn.
My husband and son confirmed my initial, corny impressions of my (delightfully) wayward experiment. While the bread was cooling, they walked into the kitchen and exclaimed “cornbread!”
I confess, my husband tasted the difference when he took a nibble (he is a Southerner, after all) but said it was very close (so much so that he was initially incredulous when I told him it was free of corn). Nick, however, was none the wiser, and gobbled his buttered piece of not-cornbread in seconds.
I’ve given variation tips for making the plain version, but this blueberry version, with a hint of sweet from maple syrup, is pretty special. Eat it out of hand, or serve a wedge for breakfast with some extra maplesyrup drizzled over the top.