Here is a delicious version of “Cornbread” that may work for those of you who love carbs but are avoiding corn and other grains. I stumbled upon this recipe while experimenting last evening. I was seeking to come up with a cornbread-like recipe that did not actually need any flour or grain, other than garbanzo bean flour!
If you want to give it a try, here’s how I made mine:
Turn on oven to 350 degrees. Set out an 8×8″ glass baking dish and a 9″x13″ glass baking dish, for later. If you don’t have those sizes, just use any glass baking dish and fill it up about 1/3 full when you’re ready to put the chickpea “cornbread” in the oven.
2 pastured eggs
1/3 carton of slightly soured raw milk (you can substitute another type of “milk”, including coconut milk)
1/4 cup avocado oil (or use coconut oil, etc.)
A little avocado oil for greasing the pans
1 16-oz package of Bob’s Red Mill Garbanzo Bean Flour (not with fava beans – just the garbanzos)
1/2 tsp sea salt
Stevia powder, to taste (or omit, if you like)
1/8 cup of arrowroot powder
1. Mix the dry ingredients together with a whisk. Set aside.
2. Mix the wet ingredients together with a whisk.
3. Pour the wet ingredients into the dry ingredients and mix well, until the batter is mostly smooth and is of a nice consistency. It will be runny, but should not be too runny – about the consistency of usual cornbread or muffin batter.
4. Grease your baking pans sufficiently.
5. Pour in the batter so that it fills the baking dishes about 1/3 of the way.
6. Put the bread in the oven, and bake about 30-35 minutes, or until you can stick a knife in and it comes out clean – not smeared with batter.
NOTE: If the bread “bubbles” up in areas, puncture it gently when you take it out of the oven. It should sink down normally.
7. Allow the bread to cool. Cut it into squares. Remove, and enjoy!
8. Freeze any extra “cornbread” squares.
**This bread is great to have by itself, spread with a good fat like pastured butter, avocado, or even Earth Balance. Enjoy with veggies, cooked and/or raw. It is considered a starchy protein. I don’t recommend mixing it with other types of proteins or heavy starches.**