Skillet Cornbread With Pecan Dukkah From 'Afro-Vegan' Recipe

Name: Skillet Cornbread With Pecan Dukkah From 'Afro-Vegan'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons finely chopped pecans, toasted; 2 tablespoons black sesame seeds, toasted; 1/2 teaspoon coarse sea salt; 2 teaspoons coriander seeds, toasted; 2 teaspoons cumin seeds, toasted; 1 3/4 cups yellow cornmeal; 1/4 cup unbleached all purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon fine sea salt; 1/4 cup dukkah; 2 tablespoons finely ground golden flaxseeds; 6 tablespoons water; 1 cup unsweetened almond milk; 1/4 cup; 2 tablespoons apple cider vinegar; 1 tablespoon finely grated orange zest; 1/4 cup coconut oil, melted, plus more for oiling

Servings: persons

7 tablespoons finely chopped pecans, toasted
2 tablespoons black sesame seeds, toasted
1/2 teaspoon coarse sea salt
2 teaspoons coriander seeds, toasted
2 teaspoons cumin seeds, toasted
1 3/4 cups yellow cornmeal
1/4 cup unbleached all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 cup dukkah
2 tablespoons finely ground golden flaxseeds
6 tablespoons water
1 cup unsweetened almond milk
1/4 cup
2 tablespoons apple cider vinegar
1 tablespoon finely grated orange zest
1/4 cup coconut oil, melted, plus more for oiling

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
Preheat the oven to 425u00b0F.
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
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
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.

873

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 7 tablespoons finely chopped pecans, toasted, 2 tablespoons black sesame seeds, toasted, 1/2 teaspoon coarse sea salt, 2 teaspoons coriander seeds, toasted, and more.

Yes, Skillet Cornbread With Pecan Dukkah From 'Afro-Vegan' falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Skillet Cornbread With Pecan Dukkah From 'Afro-Vegan'

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