Gluten Free, Vegan Herb Cornbread

Preheat oven to 350 degrees F and lightly grease a standard 9-inch round cake pan or 8x8-inch baking dish and dust with gluten-free flour. Shake out excess and set aside.

In a liquid measuring cup, measure out almond milk and add lemon juice. Set aside.

Add chickpea brine to a medium mixing bowl and begin whipping until loose peaks form. Then add sugar in a little at a time and beat until semi-firm peaks form.

In a separate mixing bowl, add dry ingredients to a large mixing bowl and whisk to combine. Then add almond milk mixture and oil and combine. Lastly, gently fold in the whipped chickpea mixture until a thick batter is formed.

Add more cornmeal or gluten-free flour if too wet or almond milk if too thick.

Add chopped rosemary and thyme and combine.

Add batter to prepared cake pan and bake on a center rack for 25-35 minutes, or until the edges are light golden brown.

Let cool completely in the pan. To remove, run a dull knife around the edge of the cake pan to loosen, then slice and serve.

Serve with vegan butter and maple syrup (optional).

Store covered at room temperature for 2-3 days, or in the refrigerator for 3-4 days. Freeze up to 1 month.