Skillet Cornbread With Pecan Dukkah From 'Afro-Vegan'

1. 1

   Put the pecans, sesame seeds, and salt in a small bowl. Combine the coriander and cumin seeds in a mortar and pound with a pestle until smashed but not finely ground. Add to the pecans and mix well. You will need 1/4 cup dukkah for this recipe. Save the rest for another use.

2. 2

   Preheat the oven to 425u00b0F.

3. 3

   Put the cornmeal, flour, baking powder, baking soda, salt, and dukkah in a medium bowl and mix well. In a separate medium bowl, combine the flaxseeds and water and stir with a fork until well blended. Add the almond milk, cashew cream, vinegar, orange zest, and the 1/4 cup oil and whisk until well blended.

4. 4

   Oil a 10-inch cast-iron skillet, then put it in the oven. After the skillet has heated for 3 minutes, pour the almond milk mixture into the cornmeal mixture and mix gently just until the dry ingredients are moist; don't overmix, or the texture of the cornbread will suffer. Remove the skillet from the oven and scrape the batter into it, spreading it in an even layer.

5. 5

   Bake for about 20 minutes, until golden brown and firm to the touch, or until a skewer inserted in the center comes out clean. Cut into even pieces and serve hot.

* Per serving · 4 servings · Values may vary.