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Blueberry Not-Cornbread (Vegan, Grain-Free, Chickpea Flour)

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 28 mins
  • Total Time: 38 mins
  • Yield: 12 pieces 1x



  1. Preheat the oven to 350°F (175C). Grease the bottom and sides of a  9-inch (22.5 cm) cast iron skillet.
  2. In a large bowl, whisk together the chickpea flour, baking powder, and salt.
  3. In a medium bowl, combine the milk, oil, pumpkin, and maple syrup well blended.
  4. Add the pumpkin mixture to the flour mixture and stir until just blended. Stir in blueberries.
  5. Spread the batter evenly in the prepared pan. If desired, sprinkle top with a bit of sugar.
  6. Bake for 23 to 28 minutes, until the edges are golden brown and a toothpick inserted in the center comes out clean.
  7. Let the bread cool completely in the skillet on a wire rack. Cut into 12 pieces to serve.



Plain Not-Cornbread: Omit the blueberries, reduce the maple syrup to 1 tablespoon and increase nondairy milk by 2 tablespoons.

Tips: (1) Use any oil you like in place of the coconut oil (e.g., avocado oil or olive oil); (2) Use any plain nondairy milk that you like (e.g., almond, cashew, hemp).

  • Category: Bread


  • Serving Size: 1 piece
  • Calories: 150
  • Sugar: 3.1 g
  • Sodium: 102 mg
  • Fat: 8 g
  • Saturated Fat: 6.4 g
  • Carbohydrates: 16 g
  • Fiber: 6.7 g
  • Protein: 4.6 g
  • Cholesterol: 31 mg
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