Easy Vegan No-Corn Cornbread {Grain-Free}

powerhungry.com

Heather

1 and ⅔ cups (200 g) chickpea flour (sifted if especially lumpy)

2 and ½ teaspoons baking powder (certified GF, as needed)

½ teaspoon ground cumin

½ teaspoon salt

1 and ¼ cups (296 mL) nondairy milk

½ cup (118 mL) canned pumpkin puree

¼ cup (60 mL) vegetable oil (I used olive oil)

1 tablespoon pure maple syrup

Directions at powerhungry.com

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