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Recipe for gluten free Tomato Bruschetta made with rosemary chili cornbread

Healthy Tomato Bruschetta - Rosemary Chili Cornbread Base

This is a super quick, lovely and dense cornbread. It makes a great base for yummy toppings like the tomato and basil topping below. You can pick the cut pieces of bread up nicely in your hands, and they don’t crumble, so you can use this as a base for quick and easy appetisers / canapes. Besides tomatoes, guacamole is another yummy topping, and the bread makes a great base for runny eggs on a weekend morning!
Course Grains and Breads, Healthy Snacks
Cuisine Dairy Free, Gluten Free, Nutrient Rich, Refined Sugar Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Author Laura Livesey


  • 1 cup cornmeal
  • 1 cup chickpeas
  • 1 cup coconut milk
  • 1 garlic clove
  • 2 Tbsp chia seeds
  • 1 egg add 2 Tbsp additional chia seeds + ¼ cup water if omitting egg
  • 1 Tbsp rosemary
  • 2 tsp pink salt
  • 1 tsp cumin seeds
  • ½ tsp chili powder


  1. Preheat oven to 390F (200C)
  2. Add everything into a blender and blend on high for about 15 seconds
  3. Pour the batter onto a parchment lined baking sheet
  4. Cook for 22-25 minutes. When browned take out of oven and let cool
  5. Once cool, cut into rectangles the size of typical bruschetta (roughly 3 inches by 2 inches / 7.5 cm x 5 cm)

Recipe Notes

I have included two versions above: One that is vegan and one that includes an egg. The version with the egg is more dense and suitable to handheld eating. The version without the egg tastes virtually identical but is slightly less dense and my testers felt it works better when eaten off a plate.