Did you ever buy chickpea flour and wonder after what you can make with it? I did. It doesn’t have a neutral taste but so rich in fiber and proteins!
I personally love corn muffins with its light sweet taste. Have it for breakfast with your favorite jam or for supper to replace the traditional bread bun with a warm soup or with a meal salad.
I wanted to make it completely gluten free, that’s why I replaced the usual wheat flour by quinoa, white rice and chickpea flours. If you don’t like or don’t have the last one, you could just replace it by sorghum flour.
Makes: 8 muffins
Preparation time: 10 minutes
Cooking time: 25 minutes
- 1 cup (250ml) of organic cornmeal
- 1/2 cup (125ml) of organic white rice flour
- 1/4 cup (62.5ml) of organic quinoa flour
- 1/4 cup (62.5ml) of chickpea flour
- 1/4 cup (62.5ml) of frozen or fresh corn
- 1/4 cup (62.5ml) of organic sunflower seeds
- 2 tbsp. (30ml) of organic cane sugar
- 2 tsp. (10ml) of baking powder
- 1/2 tsp. (2.5ml) of salt
- 1 tbsp. (15ml) of organic ground flax seeds
- 3 tbsp. (45ml) of water
- 1/4 cup of olive oil
- 1 cup (250ml) of almond milk
- Preheat the oven to 375º.
- In a small bowl, mix the flax seeds and the water (to make the egg replacer) and set aside for 10 minutes.
- In another bowl, combine the cornmeal, the flours, the sunflower seeds, the corn, the sugar, the baking powder and the salt.
- Gradually add the olive oil, the almond milk and the flax seeds and mix.
- Put the batter in a greased muffin pan.
- Cook for 25 minutes or until cooked when you insert a knife and it comes out clean.
- Serve them warm, they are so good!