August 18, 2013
Garbanzo Bean Cornbread
When I discovered garbanzo bean flour I had a flood of new recipe ideas--including this garbanzo cornbread. Garbanzo bean flour has a distinct chickpea flavor that tastes great, but some people may disagree.
To add more nutrients and get a few more veggies in your diet, sauteed vegetables are a great addition to your cornbread. I would recommend adding sauteed red or green peppers, corn, or onion.
Garbanzo Bean Cornbread
Ingredients
- 1 cup garbanzo bean flour (120g)
- 1/2 cup cornmeal
- 1 Tbls flaxmeal
- 2 tsp apple cider vinegar
- 1 Tbls water or oil
- 1/2 cup chicken broth (120g)
- 1/4 cup water (or more milk or chicken broth) (60g)
- 3/4 tsp salt
- 1 tsp parsley flakes
- 1/2 tsp garlic powder
- 1/2 tsp cumin powder
- 1/4 tsp onion powder
- 1/4 tsp coriander powder
- Optional: sauteed vegetables
Directions
- Preheat oven to 400F.
- Mix the dry ingredients thoroughly, then stir in the wet ingredients.
- Pour the batter into a 10-inch round springform pan. (You could also pour the batter into an 8 x 8 in pan, but the cook time will be longer.)
- Cook the bread for 10-12 min. Let cool for 5-10 min, then serve.
Other recipes:
One benefit of garbanzo bean flour is the protein. 1/4 cup of garbanzo bean flour has 6g of protein while regular flour has only 4g. This isn't a huge difference, but it may put your mind at ease knowing your getting a bit more protein in your diet.