Chickpea Cornbread


Chickpea Cornbread


3 cups Bob's Redmill GF Cornbread Mix
2 tablespoons Ground Flax
6 tablespoons Warm Water
1⁄4 cup Coconut Oil (melted)
1 1⁄4 cup Chickpeas (mashed)
1 cup Vanilla Almond Milk
1⁄2 cup Coconut Sugar


  1. Combine 2 tbsp ground flax with 6 tbsp warm water in a small bowl. Refrigerate for 15 minutes.
  2. Preheat oven to 375 degrees.
  3. Mash chickpeas, or add vanilla almond milk and blend them w/an immersion blender. 
  4. Combine all ingredients (including the chilled flax).
  5. Spray a 12" pie pan, and pour in batter.
  6. Bake for 30 minutes or until golden brown.