Vegan Chickpea Flour Cornbread with Coconut Sugar and Coconut Cream

1.Combine chickpea flour, cornmeal, coconut sugar, baking powder, and salt in a large mixing bowl. In a separate bowl, whisk together almond milk and melted coconut oil. Pour the wet ingredients into the dry ingredients and mix until well combined.

2.Pour the batter into a greased 9x9 inch baking dish. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean.

3.Let the cornbread cool slightly before slicing into squares. Serve topped with a dollop of coconut cream for added richness and creaminess.