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Purple Corn Bread with BBQ Chickpeas (Gluten-Free, Pegan)

Every now and then I tend to make meals at home for the kids that aren’t Paleo, we have 1 or 2 pulse based meals weekly which is largely due to budget restraints but also because I do genuinely love plant-based food too. I don’t believe that everyone can be vegan – I say this because my autoimmune disease doesn’t allow me to. I’ve tried on numerous occasions but sadly pulses, beans, grains, and legumes all create inflammation in my body and it takes a couple of months before I start to experience pain. I’ve now found a happy balance that keeps me pain-free and healthy and I think so long as you can eat as consciously for your own body (and the world) then that’s the best you can possibly do really. Chances are that if you started Veganuary you might be tempted to go back to your old way of eating but I think you’ve probably gained at least a little appreciation for plant-based meals. So, that being said, I thought by making this Purple Corn Bread with BBQ Chickpeas it would be a nice way of meeting you all in the middle as it’s actually vegetarian due to the eggs in the cornbread but the BBQ Chickpeas are fully vegan.

This Purple Corn Bread with BBQ Chickpeas is the perfect comfort food, packed full of antioxidants, vitamins, and minerals to keep you happy and healthy.

This is such an easy meal to make and the vibrant colours make it more fun and interesting to eat, especially for kids. Anya was fascinated by the purple cornbread and Scarlett is usually pretty fussy when it comes to chickpea dishes so I was pleasantly surprised when she ate it all without complaining. I find that BBQ seems to be the kind of flavour that kids just love – my Spicy BBQ Pulled Pork Jackfruit Portobello Buns were a huge hit (minus the spice obviously). I had a little play around with some Purple Corn Flour that Indigo Herbs had sent me to create a recipe with (DISCLAIMER: for monetary payment! Yes I have to declare this further up my posts now.). I wanted to attempt to make some Purple Polenta Fries to start out with but because it’s just straight up flour, the texture wasn’t right and it just couldn’t hold the shape, it did make a nice smooth polenta though so it is great for a cheat version, but the coarse version is always best. You can’t make corn tortillas the regular way either with this flour but I reckon with a mix of a more elastic flour like tapioca starch you could make some really nice ones.

Purple Corn Bread, however, is like a cake-y bread – I’ve never had the real American stuff so not quite sure what to compare it too but from reading descriptions online I think I’ve managed to get it pretty close. So, anyway, why purple corn flour? Well, purple corn flour for starters, due to its deep purple colour, is packed with anthocyanin a kind of powerful antioxidant compound that has the potential to fight obesity and diabetes as well as protecting the body from free radicals. Don’t forget that antioxidants are also great for your skin too! Purple corn is also anti-inflammatory and is thought to be able to lower your blood pressure. Anyway, enough of my gabbling, check out this delicious and easy recipe below.

Looking for some recipe inspo using Indigo Herbs products? Why not try my Salted Caramel Magnums with Lion’s Mane or Hearty Adaptogenic Soup? Oh, and if you want to keep up to date with my deliciousness then sign up for my newsletter and I’ll love you forever – who am I kidding? I already do!


Purple Corn Bread with BBQ Chickpeas (Gluten-Free, Pegan)
Prep time
Cook time
Total time
This Purple Corn Bread with BBQ Chickpeas is the perfect comfort food, packed full of antioxidants, vitamins, and minerals to keep you happy and healthy.
Recipe type: Main
Serves: 4
For the Purple Corn Bread:

  • 1 cup/105g Indigo Herbs Purple Corn Flour
  • ¼ cup/30g Indigo Herbs Organic Coconut Flour
  • ¼ cup/30g arrowroot or tapioca flour
  • 2 tsp baking powder
  • 1 tsp milled chia (optional)
  • ¾ tsp sea salt
  • 3 free-range organic eggs
  • ½ cup milk of choice
  • 2 tbsp agave nectar/maple syrup/raw honey
  • 1 tsp apple cider vinegar
  • 2 tbsp coconut oil (melted)
For the BBQ Chickpeas:

  • 3 tbsp coconut oil or grass-fed organic butter
  • ½ large onion (finely diced)
  • 1 clove garlic (finely diced)
  • 1 tbsp sweet paprika
  • 1 tsp ground cumin
  • ¾-1 tsp sea salt
  • ½ tsp Indigo Herbs Organic Black Pepper Powder
  • ¼-1/2 tsp ground ginger
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp mustard powder
  • ¼ tsp ground cinnamon
  • 2 x 400g tinned chickpeas in (preferably in water, not brine)
  • 1 tbsp tomato paste
  • 400g tinned chopped tomatoes
  • 1 tbsp apple cider vinegar
  • 1 tbsp agave nectar or coconut sugar
  • 1 tsp liquid smoke
  • 1 tsp blackstrap molasses
  • 1 green bell pepper (diced)
  • 1 red bell pepper (diced)
  • 30g fresh coriander leaves and stalks (finely chopped)
  1. Start by greasing and lining a small brownie tin (I used an 8.5″ x 6.5″ tin) with greaseproof paper, be sure to leave enough excess so that you can lift the bread out. Alternatively, use a loose based tin. Pre-heat your oven to 200°C/400°F/Gas Mark 6.
  2. In a large mixing bowl sieve in all of your dry ingredients and stir until combined. Next whisk together your eggs in a stand mixer (or the conventional way) until frothy then add your remaining ingredients except for the melted coconut oil and mix together. Sieve in a cup of your flour mix at a time until fully incorporated and the mixture is a smooth batter. Finally, throw in your melted coconut oil and mix.
  3. Pour the mixture into your lined tin and bake for 15 minutes at or until a skewer comes out clean when inserted in the middle. Leave to cool in the tin then turn out and cut into 4 large squares or 16 mini squares.
  4. Whilst your cornbread is baking you can get your BBQ chickpeas on the go. Melted your coconut oil in a large skillet or frying pan then add the onion, garlic, and spices. Fry over a medium heat for 2-3 minutes until the onions have softened. Add the drained chickpeas and tomato paste then fry for a further 2 minutes before adding in the remaining ingredients. Cook for 8 minutes, stirring often until the sauce has thickened. Add your bell peppers and cook for a further 2 minutes then remove from the heat, stir in the coriander, and serve with your cornbread.
All cup measurements used are UK cup measurements. 1 cup = 250ml, 1 tbsp = 15ml.

 Please note that this is a sponsored post. This means that I was sent free products and compensated in return for an amazingly delicious recipe for you all. Any payment I receive I use to purchase more ingredients and equipment to keep this blog up and running, and most importantly to keep creating quality content for you all. I am not an affiliate of Indigo Herbs and any purchases you make via them I will not be compensated for. I am not influenced by the company in any way and all opinions, ramblings, and thoughts are my own and 100% honest. If you’d like to know more, feel free to contact me.


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