Corny cakes & spicy cranberry sauce is a plant-based, gluten-free easy recipe that takes an ‘everyday’ meal to the special. The spicy-sweet of the cranberry sauce sets off the mellow corny cakes, so if you’re in the mood for a snack with pizzazz, then check this out.
Chickpea (garbanzo bean) flour
Chickpeas are not just for not tuna salad or in my case for shoving in your mouth as you pretend to be letting them drain. Chickpea flour, also known as gram flour or besan, is naturally gluten free and packs a protein punch. It’s possible to make your own by grinding a cup of dry, uncooked chickpeas in a high-speed blender or spice grinder and then sifting out the big pieces. If you want to substitute regular or whole wheat flour use a ratio of 1 cup of chickpea flour to 1 1/3 cup ‘regular’ flour.
Mixing up the corny cake batter
I found that this batter can get a bit lumpy when you mix it so be sure to use cold water a bit at a time. Use a whisk or fork to mitigate stubborn lumps. I made this batter a bit runny as I was going for thinner corny cakes with more real estate for the spicy cranberry sauce, but you can always add less water (or more flour) if you want it a bit thicker for the final product.
Heart for the spicy cranberry sauce
Cranberries are the heart of this easy and perfect sauce. After we devoured the corny cakes, we were pleasantly surprised to have a bit of the spicy cranberry sauce left. Executive decision – tacos! Try using this sauce in place of chipotle cream for tacos de cauliflower and you are onto a winner.
It’s easy to abandon a recipe (or more important things) when an ingredient unavailable to us, but I propose that it could well be the substitution that leads us to something even better. I discovered this when I moved to The Netherlands. Sure, I couldn’t get some things I thought I couldn’t live without, but guess what? That was the opportunity to find some new favs. Trucking on. Peace.Print
Easy plant-based, gluten free corny cakes bake up in the oven in minutes just in time for you to whip up a 4-ingredient spicy cranberry sauce to top them off.
- 2 cups chickpea flour (aka gram flour)
- 1 tsp. cumin
- 1 tsp. salt
- 1 Tbsp. lime juice
- 1 – 1 ½ cups water
- ¼ cup small diced onion
- 1 jalapeno small diced (optional)
- 2 cups sweet corn (canned or frozen)
Spicy cranberry sauce
- 2 ½ cups (8 oz./250 gm) frozen or fresh cranberries
- 1 ½ cups water
- 3 Tbsp. agave nectar (or another sweetener of your choice such as maple syrup)
- 2 Tbsp. lime juice
- 2 red chilis (Thai chilis or red jalapenos) diced small
Prep and set aside the ingredients for the spicy cranberry sauce including putting the cranberries and water in your sauce pan. Start the corny cakes in the oven and immediately fire up the stove and get your cranberries rolling while they bake.
- Preheat the oven to 4250F (2200C).
- Prepare the onion, jalapenos (if using) and corn and put them together in a small bowl.
- In a small mixing bowl, mix together the chickpea flour, cumin and salt.
- Add the lime juice and then start adding the water ¼ cup at a time. Work out any lumps with a whisk or fork (a few lumps will be perfectly fine) until you get a batter that will slowly run off the spoon.
- Mix in the onions, jalapenos and corn.
- On a baking sheet, place about 1/3 cup for each corn cake (you are aiming for 9). It may spread a bit on the pan, so leave a little space between.
- Bake for 15 – 20 minutes until the cakes are brown on the bottom and a bit on the top. They should be firm, but not hard to the touch.
Spicy cranberry sauce
- Place the cranberries and water (1 ½ cups) in a sauce pan. Bring to a boil and then reduce the heat to simmer until the cranberries are soft and start to break apart (about 10 minutes).
- Add the agave nectar, lime juice and the diced chili. Stir and allow the sauce to simmer for another 5 minutes.
- You can easily make the sauce ahead of time and then reheat.
- If you want your cakes to be less on the flat side, add less water to make the dough less runny.
- Fresh corn would work great here. Just cut it off the cob and use as directed. Don’t forget to allow the frozen to thaw as it might make your cakes a bit too runny given the added moisture.
- Not a fan of chili, but want something to do with the corn and onion? No problem. Add a quarter cup of small diced green or red pepper.
- Category: on the side
- Method: stove top/bake
- Cuisine: plant-based
Keywords: corny cakes & spicy cranberry sauce