High-Protein Chickpea Flour Cornbread

Print Recipe

4.69 from 35 votes

High-Protein Chickpea Flour Cornbread

Perfect cornbread, made without corn or any other grains! It is my easy vegan high-protein chickpea flour cornbread!

Prep Time5

Cook Time33

Total Time38

Course: Bread

Cuisine: American

Keyword: gluten free cornbread without almond flour, gluten-free corn-free cornbread, no corn cornbread, nut-free, nut-free grain-free vegan cornbread, oil-free vegan cornbread, vegan corn-free cornbread, vegan cornbread made with chickpea flour, vegan gluten-free oil-free cornbread, wfpb, wfpb bread

Servings: servings

Author: Camilla

Ingredients

1 3/4 cups chickpea flour (sifted if especially lumpy)
2 1/2 teaspoons baking powder (certified GF, as needed)
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 cups non dairy milk (e.g., almond milk, hemp milk, cashew milk)
1/2 cup unsweetened canned pumpkin puree
1 tablespoon pure maple syrup (see notes for options)

US Customary - Metric

Instructions

Preheat oven to 350F (180C). Lightly spray or grease an 8-inch (20 cm) square baking pan and line with a piece of parchment paper (leaving an overhang on opposite sides).
In a large bowl, whisk the chickpea flour, baking powder, cumin, and salt. Add the milk, pumpkin, and maple syrup, whisking until completely blended and smooth. Pour into prepared pan.
Bake in the preheated oven for 28 to 33 minutes until golden and a toothpick inserted near the center of the bread comes out with only moist crumbs attached.
Cool bread at least 10 minutes in pan. Use parchment overhand to remove bread. Cut into pieces and serve warm, or cool completely.

Notes

Storage: Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

Sweetener & Salt: An equal amount of the sweetener of your choice (liquid or granulated) can be used in place of the maple syrup. Also, feel free to adjust the amount of salt to suit your personal dietary needs.

Nutrition