We are not what you would call a “Home Chef.” In fact I’m not very good coming up with great ideas for recipes. That said, I can follow a recipe and thevegan8.com had a great recipe we had to try that reminded us of our Summers south of the Kentucky border at Family reunions.
We love Hush Puppies but we wanted a healthier recipe. Trying out this Plant Based Baked Oil-Free Hushpuppies. They taste great and aren’t greasy as the ones most are used to. HERE IS THE Ingredients and Instructions:
- 1 tablespoon ground flaxseed (7 g) mixed with 3 tablespoons warm water, about 45 ml)
- 1 cup corn FLOUR, not cornmeal (130 g, we used Bob’s Red Mill Corn Flour )
- 1 1/4 cups almond meal (125 g,)
- 1/4 teaspoon baking powder
- 1/4 teaspoon cayenne pepper (really gives depth of flavor, don’t omit)
- 4 teaspoons coconut sugar
- 3/4 teaspoon fine sea salt
- 1/2 cup finely chopped white onion (58 g)
- 3/4 cup “lite” canned coconut milk (shake the can well prior to measuring. Or sub with another creamy milk like soy or cashew, creamy is best)
- Optional: 1/4 cup corn kernels (We didn’t add any to mine, but I know some people like corn in their hushpuppies)
- 2 tablespoons corn flour (15 g)
- 2 tablespoons almond meal (12 g)
- 1/8 teaspoon fine sea salt
- Note: These hushpuppies use corn flour and almond meal for their base. It gives them a wonderful, soft texture and keeps them moist so they are totally oil-free. Neither one of these flours can be subbed!
- Mix your flaxseed with 3 tablespoons water and warm for 20 seconds in the microwave. You want the water very warm, this will help the flaxseed mixture to gel up really well and act as an “egg”. Set aside while you prepare the other ingredients.
- In a large bowl, combine the cornmeal, almond meal, baking powder, cayenne pepper, coconut sugar and salt and whisk everything really well until mixed. As always, for accurate results, use a kitchen scale to weigh your flours. When measuring the almond meal, scoop it up with your measuring cup and lightly pat down and then level off with your finger.
- In a separate small bowl, add the white onion and coconut milk (shake can first) and stir well. Add the reserved flaxseed mixture and stir until well mixed. Pour over the dry ingredients and stir with a spoon until it all comes together into a thick, sticky batter. It should be soft and sticky. Now, you could roll them into balls now if you like, but they will be a bit sticky to deal with, so place the batter into the fridge for one hour and then proceed.
- After the batter has chilled, preheat your oven to 400 degrees and line a sheet pan with parchment paper.
- Mix together the “coating” ingredients well into a small bowl with a whisk. Roll all the dough into 16 balls about the size of golf balls. Put a little corn flour on your hands to combat the stickiness. Coat each ball well with the coating mixture, shaking off any excess. After I coated each one, I rolled into my palms again to keep the round shape. Place them on the prepared pan and bake for 8 minutes, flip them over and bake another 7 minutes (15 minutes total), so they get a nice golden brown color on each side.
- Let them cool just 10 minutes on the pan, then devour! These are best eaten immediately the day they are made, as they tend to dry out later. Eat them on their own or dip them in ketchup or mustard or even thevegan8.com’s Lemon Pepper Cream Sauce .