Vegan Sweet Potato Cornbread

4 standard portions

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Ingredients

• 1¼ cup yellow cornmeal ((200g) coarse)
• ¾ cup gluten free flour ((102g))
• ¼ cup raw cane sugar ((50g))
• 2 tsp baking powder ((8g))
• 1 tsp baking soda ((4g))
• ½ tsp cinnamon ((1g))
• ½ tsp nutmeg ((1g))
• 1½ cups almond milk ((355ml))
• 1 tbsp lime juice ((15g))
• 6 tbsp vegan butter ((48g) melted)
• 1 tsp vanilla ((4g))
• 1 cup mashed sweet potato ((133g))
• ¼ cup chickpea brine/aquafaba ((60ml) (to make aquafaba) + ½ tsp of cream of tartar)

Method

1. Preheat an oven to 180C/356F.
2. Grease and line a square baking (around 8x8 or 9x9 inches) and set aside.
3. In a medium sized bowl, add the cornbread, gluten free flour, raw cane sugar, baking powder, baking soda, cinnamon and nutmeg.
4. Whisk the dry ingredients together to combine and set aside.
5. In a measuring jug, add the almond milk along with the lime juice, whisk and leave for a few minutes to form buttermilk.
6. Stir in the melted vegan butter, vanilla and sweet potato into the buttermilk.
7. Slowly pour the wet ingredients into the dry bowl using an electric whisk to mix and combine.
8. In another medium sized bowl, add the chickpea brine along with the cream of tartar and begin whipping until peaks form (they should be white and semi firm). Then set aside.
9. Use a spoon to gently fold in the aquafaba (The batter should be thick but pourable)
10. Pour the batter into the baking pan, use a spatula to smooth out the batter if needed.
11. Bake for roughly 25-30 minutes or until lightly golden brown and/or a tooth pick inserted comes out clean.
12. Once baked, leave to cool down (still in the pan).
13. Once cool, use a serrated knife to slice into squares and serve immediately.
14. Serve with a drizzle of maple syrup of a slice of vegan butter (optional)