-香脆南瓜条-
Vegan Pumpkin Cornbread
-食材-
INGREDIENTS
1½杯 玉米面
1½ cup cornmeal
½杯 嘴豆面粉
½ cup chickpea flour
½茶匙 小苏打
½tsp baking soda (NOT baking powder)
1茶匙 盐
1tsp salt
1茶匙 姜黄粉
1tsp turmeric powder
1茶匙 白胡椒粉
1tsp white pepper
1茶匙 营养酵母
1tsp nutritional yeast
1¼杯 双色豆豆浆
1¼ cups biocolor soymilk
⅓杯 南瓜泥
⅓ cup pumpkin puree
适量 纯素沙拉酱/纯素酸奶
some vegan salad cream/ vegan yogurt
-做法-
INSTRUCTIONS
1. 提前准备南瓜泥。
1. In advance: Prepare the pumpkin puree.
2. 用料理棒或者破壁机将双色豆豆浆和南瓜泥一起打至混合均匀。
2. Use a blender to combine the biocolor soymilk and pumpkin puree.
3. 在一个大碗将所有干食材搅拌均匀。
3. In a large bowl whisk together all the dry ingredients.
4. 将干料和湿料搅拌均匀(如果太湿了可以再加入一些鹰嘴豆面粉,如果太干了可以加少许植物奶)。
4. Pour the wet ingredients into dry and stir to combine. Pour into prepared pan and bake at 200 C for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
5. 倒入一个长方形的烤模,烤箱200度烤约25-30 分钟(或至变金黄)即可。最后,切成长条形,推荐与纯素沙拉酱(或纯素酸奶)享用。
5. Allow cornbread to cool in the pan for about 10 minutes, then transfer to a cooling rack for another 15 to 20 minutes before slicing into squares.
Enjoy with vegan yogurt or vegan dipping cream.
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