vegan cornbread minimalist baker

This right here is perfect! I used Great Value organic canned chickpeas. We haven’t tried it, but think that would be about 1 large or 2 small eggs. So – anyway when I made some black bean chili today, I decided to try your cornbread, one of my first forays into vegan baking. I’ve been on AIP for 4 months, eating this is like Christmas!!! you are making my life a whole lot easier, across the pond in London, England. Thank you for this great recipe! What can we use as GF flour subsitute. I’ve never baked w/ aquafafa before. But, I was wondering when the 1/4 cup (60 ml) grape seed or canola oil goes in? I just made the cornbread. We’re so glad you enjoyed it! This is a wonderful blessing of a recipe. I burned my mouth eating them too soon! By the way this recipe is a solid keeper. It is to die for, and I’ll be (and my mom and grandmother will be) using it for years to come. Loved how easy it was! This recipe came out very moist and tasty even though I forgot about it in the oven and let it cook longer than recommended. Thanks so much for sharing! I didn’t have almond milk on hand so I substituted soy milk. I know it’s been a long time since you posted here. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Add pumpkin puree, salt, pepper, baking powder, melted butter and whisk until well combined. Just no larger or it will be too thin. Wow! Check out this tutorial! Alternatively, place a plate on top and quickly invert. He LOVED them. ). Nov 20, 2016 - This vegan cornbread recipe keeps for two or three days, and you can reheat the leftovers in the oven or microwave for a quick and comforting afternoon snack. The flavor was good, but the texture was nonexistent. I also added the oil last minute because I forgot. ( I mean I don’t complain that of course, but I just wonder if it is not bad :) ) Jan 26, 2021 - Check here for plant-based (vegan) recipes! Thank you! Just made this to go with chili later this week. I might try keeping the batter runny next time and see how it bakes. One question, we can have eggs. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Once baked, it was a bit more dry and crumbly, but I still loved it. I made this to take to a chili potluck so she could eat cornbread, too. I never thought of using it as an egg replacer either. Thanks for the recipe. In a glass measuring cup, whisk together the dairy-free milk, oil (or melted vegan butter), and maple syrup (starting with the lesser amount and adding more to taste as needed). So I will get grape seed oil for the next round. The first time I had subbed coconut milk (from a carton, not the can). How would I alter the recipe to use non gf flour and what flour would be best? Looking at making the cornbread stuffing so wanted to check! Wow, this was AMAZING!! 1 cup Almond milk, unsweetened. Then I did this terribly unplanned mix of follow parts of your recipe and parts of the recipe on his bag to make a GF Vegan version (I basically used his mix as my meal + flour). Party on. Loved the opportunity to creatively use the garbanzo meringue, always wanted to. The portion size was perfect too. Thank you so much for this recipe! ), And brown rice flour! Love, love, love this cornbread! Thanks so much for sharing! Crumbly, sweet, a little sticky from the maple syrup. How do you defrost this if freezing any leftovers? Easily multiplied for more servings. Hi Elise, sorry to hear that was your experience! I guess it’s worth a try but it might not be if you know what I mean ;). Thanks for getting back to me! Need help? Prepare flax egg in a small bowl by combining flaxseed meal and water and let set for a few minutes to achieve an “eggy” texture. Tried this recipe last night and it came out amazing! Ok, first attempt. Top with whatever you please: an egg, vegan chili, avocado, or even butter and maple syrup. This turned out great! Thanks for the awesome gluten-free vegan recipe. My oven is wonky so I had to cook it a lot longer, but that is fairly typical for me. Keep whipping! If you botch it the first time don’t give up! Thank you! Can you please come up with a non sweet version? In Texas and Tennessee you do not have sweet cornbread. Turned out wonderfully! It is definitely my favorite cornbread recipe. Used Ripple plant based milk as opposed to almond milk due to a nut allergy in my family, but no other substitutes. I forgot to tell him that we only needed to whip 1/3 cup of aquafaba, so he used an entire can’s worth. Then add applesauce, flax egg, and whisk once more. Let me know how it goes! I also grated in some vegan cheddar cheese for good measure. Delicious! The brine has the protein and wizardry necessary to mock an egg and even whip up and bake into things like meringues and pavlova! Thank you for making it so easy to be vegan! Thanks so much! For holidays I do excruciating math and bulk it way up for tons of people and no mess eater, southerner, or gluten intolerant tyrant ever conplains! I used your recipe with two different flours – buckwheat & almond flour – to make a moist delicious cornbread. I did also cut the sugar by about 1/4 cup. Hmm, it is a more sensitive batter than most, so adding the oil at the end may have affected the fluffiness. I make it as written, baking it in a 6″ round cake pan. By the end it had stiff peaks and stuck to the bowl when flipped upside down – true meringue style. I also used oat milk and cut the sugar in half. I go back to the mug and it has become much more foamy and thick. Also… LOVE that it makes just two servings. These are amazing! Thank you for sharing your passion! can’t wait to have another slice for breakfast tomorrow morning! My mom was from Tennessee and I know her’s was simple and delicious. (My daughter is allergic to corn). We’re SO glad you loved it, Lynn! This was incredibly delicious! The following is our plant-based version resembling what we grew up knowing cornbread to taste like! I used a bit less then 1/2 cup, next time I will only use 1/4 C sugar. I initially changed the servings to 4 because I wanted to use my muffin pan (I have mismatched ramekins). It should work well in a 6 inch pan! The second time I made it I went with 1/4 cup of maple syrup and it was still good. Notify me of followup comments via e-mail. My first attempt to bake with aquafaba. Only change I made is using less sugar (2 teaspoons) I like cornbread not very sweet. Fantastic recipe Dana, thank you! I can’t wait to eat them with your 5 Ingredient Sweet Potato Chili I’m making tomorrow!! Did you use flax? It is crumbly as written (in a good way), but we could see the paleo flour making it extra crumbly. I realized halfway into making them that I was out of white sugar so I had to use brown sugar and I was worried they wouldn’t turn out right, but they were fabulous! I just made this! I know some of you may be tempted to sub out the organic cane sugar for a more natural sweetener, but I would beg you not to do so. xo, Hi, The coconut added a subtle nutty-sweet flavour that I can’t get enough of! Added 1 T. Each of cornmeal and flour to thicken a little. Thank you so much for another incredible recipe!!! I made this recipe with coconut oil and found it to be too dense and heavy in the consistency. I doubled the recipe and I ended up with four of what I call “mini mini loaves” (I have loaf pans the size of muffins) and one regular mini loaf. The maple syrup was great! Thank you! Super deeeelish! I also made one batch with masa because I was out of cornmeal…it was still good and works in a pinch, but using cornmeal is best. Thanks!! So good with Miyoko’s vegan butter and honey. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Eating the last one with more chili now. Xo. I have made this time and time again…and I love this beyond words.. it is actually in the over right now. Thanks for sharing, Cynthia ;D. This is, without a doubt, the BEST cornbread I have ever had. Also, I used apple butter as a substitute for applesauce. I used 2 eggs in place of the aquafaba (as I tolerate them better), and the tast and texture turned out great! Also? Topped with vegan butter and maple syrup, it makes the perfect fall breakfast. I’m not vegan, but I loved these! Just beware that it’s super crumbly! Thank you for sharing your GF Version, Kay! To a mixing bowl, add melted butter and sugar and whisk vigorously to combine. I luv cornbread! Have you tried freezing the aquafaba and using it later (thawed, of course)? I served this at a function with several non-vegan and non-gluten free guests who also raved about it! 10 ingredients. Served hot with vegan butter and a drizzle of agave, it’s a perfect breakfast or dessert! See more ideas about recipes, vegan recipes, vegan … While you may be tempted to sub out the organic cane sugar for a more natural sweetener, we wouldn’t suggest doing so. I made this last night and it was demolished!! If i want to just use eggs, do I need 1 or 2? > Badabing, badaboom. 1/3 cup chickpea brine (whipped until fluffy and soft peaks form // aka aquafaba) 1/2 cup organic cane sugar* (as original recipe is written, you can sub up to 1/4 cup with 1 … I guess I added the oil at the right time. Turned our just right! Hi! I nearly cried when I ate it. This sight has been a life saver with all his allergies combined with toddler pickiness. My word…thank you for the ability to eat good cornbread, again!!! In my opinion, it’s almost undetectably vegan and gluten-free so everyone can enjoy (but no one will be able tell the difference). I also used GF flour and they turned out great. Just eaten some and it is great still sweet, if I made again I may omit the sweetener, but using the yacon root with the almond flour and tasting just how sweet and cake like it is I may adapt your recipe and use all almond flour and add cocoa powder to see if I can make a few low carb chocolate muffins. Anyway, I followed the recipe exactly and it turned out great! – ¼ cup brown sugar (all that was left the bag) + 1 teaspoon maple syrup 1 cup low-fat buttermilk ((or sub almond … I am so glad you shared this recipe! If not gluten free, try my Best Vegan Cornbread for 2! Should rename it ‘Vegan Cornbread for One’ as I don’t think I want to share. It turned out nice and fluffy, I did make some minor adjustments: Let us know if you give it a try! The flavor is wonderful! YUM!! Amazing! It’s pretty resilient. Add the vegan butter to a pot and melt it and then add in the brown sugar and whisk until the sugar is dissolved. I can’t recommend this recipe enough! More to come on the blog and elsewhere! Perhaps this was because of the paleo flour? I took a chance and I did substitute the 1/2 cup of cane sugar for 1/2 cup of maple syrup and the texture still came out great. I usually replace oil with applesauce or prune puree but wondered if you might have a suggestion. Regi. The measurements for each ingredient are perfect! That worked great! I used polenta that I ground in my Vitamin. The are fluffy and flavorful, and the stone ground corn meal I used added a nice texture. It likely grew in popularity during these times and recipes evolved based on personal preferences and ingredient availability. Our recipe is an old family favorite which does have sugar and salt and melted fat. I just made this because I wanted a small amount of sweet cornbread to have with a homemade blueberry sauce. This is not the first recipe I tried from your site, I cannot say any of them turned out bad. Thanks, Dana! Gentle. Cornbread is a hotly debated topic and we don’t claim to be experts on its origin! xo. Could I possibly add more starch or add more flour? Hello! Different brands of ingredients can be more dry or wet so perhaps that’s what happened. I was raised with cornbread without sugar (aka The Great Debate)? I made this tonight and it is so good! Next time, would you mind leaving a rating with your review? Super helpful! I wonder if you can list a recipe here? Hopefully you’re throwing out the soaking water (a toxin that makes some people bloated/gassy is released during soaking) and using fresh water to cook. I doubled the recipe and baked them in a pan. My family and I love these and will continue to bake them again and again! Thanks so much for the lovely review, Angelique. It was fabulous – thanks very much ? I will be making it again soon! This cornbread is wonderful! It the amount of aquafaba 1/3 cup before or after whipping? Corn meal, baking powder, baking soda, salt and buttermilk, mix and pour into a hot well seasoned cast iron skillet. I would never know it is vegan AND gluten free. Hopefully this is the first step to a (painstaking) conversion. Texture is awesome, flavor is there. I do not have the ramekin containers so the cupcake pan will have to do! For more corn flavor, you could maybe try subbing half of the flour for additional cornmeal. Made as written, doubled. We’re so glad to hear it, Nicole! It's corntastic! Beef stew and chili have officially been paired with their soulmate. Not vegan tho… we used milk and yogurt. So I plan to try your recipe but we cannot have rice or oats. My mom made cornbread all the time, especially with chili, and we always had it with butter and maple syrup. This recipe is amazing! Easy-to-make, fluffy, perfectly sweet vegan cornbread made with 10 ingredients. Okay, thanks so much, Dana! Would chickpea flour work? Made this last night and it was amazing! Like best cornbread I’ve ever had, let alone made. I’m going to try it substituting millet flour for the cornmeal & flour. Almost like eating pudding for lack of a better word. Thanks so much for sharing! xo, Is there something I can sub the aqua faba for? I doubled the recipe and was skeptical that it would turn out well because so many of the “usual” ingredients had to be replaced. At any rate, here’s what I did different: It is the right consistency, just a hint of sweetness, and bakes perfectly every time! I prefer my corn bread less sweet but my daughter is a fan. Could you use blue corn meal instead of the yellow? I loved the cornbread. Next time, I’ll just mix the agave into the batter at the same time as the oil, then fold in the whipped aquafaba. Thanks so much! All I can say is that using organic canned chickpeas has worked best for me thus far! I love the simplicity of the 4 ingredients. See more ideas about recipes, vegan recipes, vegan … Made this recipe today!! xo. I made the one on the back of the cornmeal package and was like yikes I gotta go back to the Minimalist Baker one I saw! If so, maybe add a little more liquid next time? Substitution works really well. I am not very good at following directions. Check out our Recipe FAQ’s for more information about substitutions! Prepare flax egg in a large bowl and let rest for 5 minutes. Xo. The combo was outstanding. Produce. This was my first time making cornbread – it came out of the oven perfectly fluffy and was so comforting! I also use about a tablespoon of coconut sugar instead of whatever is recommended and Bob’s redmill cornbread for the dry ingredients. Fingers crossed! I found this recipe and decided to give it a try. I substituted coconut sugar for the regular sugar and it turned out great! Haha!! Changing to 4 gave me enough batter for ¼ cup batter per muffin cup, 1 dozen muffins. 2. Thanks. The end result was super yummy and was a real hit with my family. Was a little sweet for our liking so will reduce sugar next time and believe me , there will be a next time!! Hello Dana: I just wanted to let you know I tried your recipe and it was soooo goood!!!!. Could you add vegan cheddar to this, or would nutritional yeast be better? <3, Cornbread it up for 2 in the future, yo. Then add baking soda and stir once more. Was a bit generous on the salt for good measure. Yeah, the reason that’s added is to make a vegan “buttermilk.” But omit and it should be fine! Thanks so much for sharing! Really good corn bread! I made this in advance and will freeze it for Thanksgiving. We’re so glad you and your family enjoy it! Will keep in an airtight container for up to a couple days. Dana, do you use aquafaba from soaking and cooking your own chickpeas or from a can? I think another gluten free flour would work, perhaps a blend of cornmeal, cornstarch, and almond flour? Thanks so much for the lovely review! Did it look thicker than the photo? I used the brine of a can of cannellini beans and it turned out great. Yum!!! Made today to use up a 1/4 cup of purple corn flour, I used some butter and coconut oil, the flour I used was almond flour, I used organic cows milk and for the sugar I used yacon root powder and only half a quarter of a cup to reduce the sugar, I usually don’t add any sweetener to cornbread. Tonight, I doubled the recipe and baked in a 9×13 cake pan. I had not heard of it before and I think it will be super fun to play with. I do not have xanthum gum and don’t reaaaaly want to pay $15 for a giant bag since I don’t do a ton of GF baking. We have vegan cheese, vegan snacks, vegan meals, vegan desserts (like vegan ice cream), and more!. Everyone needs a good cornbread recipe to go with chili, soup, BBQ bean bowls, and black eyed peas. We’re so glad you enjoy it! I am also a fan of of finishing the whole pan… oops. In fact, I was able to cut slices and make sandwich bread out of it. Before I started eating more plant-based and healthier foods, I always reached for the Jiffy Mix. I made oat milk at home and used it insead of almond milk… and instead of vegan butter I used just an oil… One of the best things about using the ramekins is that every bite of cornbread is hot and the butter melts beautifully. My mom would serve it with butter and maple syrup and I would go nuts. We are so glad you enjoyed it! Hi thanks for yet another amazing recipe! Oops, I’ll have to make some more because I ate half the pan. I doubled the recipe and baked in an 8 x 8 inch square pan. I used regular flour and it worked like a dream. The chick pea brine whipped up nicely and then became liquid when I added the sugar—I missed the part about not using coconut sugar. Cotton pickin cornbread. I doubled the recipe, reduced the sugar, increased the ratio of cornmeal to flour, substituted corn oil for vegan “butter,” and even added some diced frozen red, green, and yellow peppers and chili powder to make the muffins more savory than sweet. Used oat milk with great success. Check out the full recipe for some history of zucchini fritters, which are … Thanks xxx. That makes it perfect.! This is now my go-to recipe for cornbread. Works great! For the aquafaba, you could try using the bean liquid from homemade. It’s super helpful for us and other readers. The first batch of course was sweeter, but the second batch was good and had a hint of sweetness. Hi Corey! Looking for a healthy alternative to the Jiffy style cornbread casserole dish? It’s: PerfectCrumblyTenderMoist with crisp edgesSweetButterySatisfying& delicious slathered in butter and maple syrup (or honey). I’m looking forward to trying this because the flax will add fiber and protein to the muffins. Thanks for sharing, Jessica! Also? I though it would be enough sugar to be okay with not adding any to the bean juice. :-) We wanted to make it with your GF flour b;end so had to get the ingredients to mix it up. To remove, run a dull knife around the edge of the cake pan to loosen, then slice and serve. We’re so glad you and you enjoyed it, Sydney. Made this last year to turn into your vegan cornbread stuffing and LOVED it! Oh, and I cooked it in a cast iron skillet once I tripled the recipe. Can’t wait to make this! We have vegan, gluten-free guests coming for Christmas lunch, and I’ve made a vegan tamale pie. Grapeseed oil instead of canola. Seriously, I was looking at vegan cornbread recipes on Thursday afternoon! I made this last night, and I didn’t care for it. But let us know if you try it? Here’s what I think made the difference: 1. The generous dose of lemon makes this cake scream of spring, while applesauce and avocado oil add moisture, maple syrup adds sweetness, and vanilla gives it a little something extra. He is also allergic to white beans (Navy bean) so maybe I could try another bean brine? You will not be subscribed to our newsletter list. Doubled the recipe and it made 9 muffins. It’s now popular throughout the US, but is especially associated with Southern cuisine. Didn’t need it to be GF so i just used regular all purpose flour. The sugar quantity made mine come out too sweet. Just 10 ingredients required for … I made these today. CORNBREAD. Do you like it more then almond milk? I’ve been using organic chickpeas from Trader Joe’s. I’m not sure exactly how much that is, but it was more than 1/3 cup. I just had the same issue with the chickpea water (canned) not frothing. I’ll let you know what I come up with. Thank you for this great recipe. I also used soy milk, that’s what I had. I wouldn’t add a whole can though. They were so, so good. It kept well in the fridge. Gluten-Free Vegan Lemon Cake It all starts with mixing the wet ingredients — lemon zest and juice, applesauce, avocado oil, maple syrup, and vanilla extract. I made the vegan cornbread for 2 (and baked them in muffin tins so we had 12 of them) and my omni husband and i loved them. It seemed like i was beating them forever! Also do you know if coconut milk or a blend would work just as well? Hi Anna, we think it would impact the texture and flavor quite a bit. If you’re cooking at home, I’ve heard you can just cook the leftover water down until it’s semi-thick. I did not add anymore cornmeal or flour to the recipe. I did add the sugar. Thank you! 3. Most non-GF cornmeal recipes use all-purpose flour. This was so delicious, THANK YOU for the recipe! I used coconut oil instead of vegan butter and swapped out almond milk for homemade cashew milk. I have a tiered cake pan set; the smallest pan is 6.” Thanks. This cornbread is in the oven right now topping the bean chili to make tamale pie. I accidentally added the sugar to the dry ingredients instead of blending into the chickpea brine and it still came out excellent. love how simple and quick it is to make, too! Also, I’m not totally vegan so I use two egg whites with this recipe and it works just fine, just don’t forget the applesauce! The cornbread is delicious!!! (It makes a great crouton when toasted, too!) Click for the recipe (+ more on the history of cornbread)! Dana, So rich and light and tender. I used Oatly milk, olive oil and Bob’s Red Mill 1:1 Baking Flour, doubling the recipe each time I’ve made it. Thank you for this recipe!! And I love that this is “for two.” It’s all that is needed sometimes :). Preheat the skillet in the oven first. Let us know if you give it a try! That was so cool!! These were perfect! I don’t measure things exactly, I eye-ball it, so batter was thick. Vegan cornbread for two! I’ve tried to make cornbread healthy and it comes out tasting like tar. If subbing non gf flour, I’d recommend unbleached all purpose for all of the GF blend! Since then I’ve been virtually vegan, and have committed to no more cheese or eggs. This recipe looks fantastic! Definitely going to make this a regular. :). They are so good, I would eat these everyday. I will totally make these again! These were amazing! had to make this two days in a row because it is THAT GOOD! I followed the recipe for 4 servings and it made 8 muffin tin sized cornbreads. Thank you! Whipped up the aquafaba with a small hand mixer. I also made the rookie mistake of not reading the recipe all the way through and ended up putting all the liquids in the same bowl, so I didn’t end up creaming the butter and sugar as directed. I was thinking that, too. I’m making vegetarian chili tonight! Now, I’m gonna make the recipe again, but next time with wheat flour and that way I can see the difference. I ate it ALL by myself over the course of the next few days even though it made more than I expected. Remove the pot from the heat and whisk in the soy milk and apple cider vinegar mix, maple syrup and coconut oil and add to the dry ingredients along with the flax egg. Hope this will help anyone else! SO yummy. I have a “millet” cornbread that I make and using all millet flour in it works great & tastes very similar to corn. soooo good! I didn’t need my cornbread to be vegan this time so I used 2 large eggs in place of the aquafaba and regular milk in place of the almond milk. Measure out almond milk,... To … I made this recipe last night, and it turned out very well! Favorite cornbread recipe ever! So I made a double batch for a party and now I have two trays of very crumbly cornbread (sweet cornmeal!) I really prefer savory cornbread. I added a bit more applesauce and soy milk to thin it. I used a regular egg and otherwise followed the recipe exactly. I like a little bite to my cornbread so I did 3/4 cup fine cornmeal and 1/4 coarse cornmeal. Just save that cooking water, and to use it, heat it on the stove until it’s about as thick as dish soap. Thanks for sharing your recipe changes, Christy! Turned out delish! Baking gluten-free and vegan is nearly impossible. Thanks a bunch! When it came time to mix in the aquafaba meringue I was obsessively careful not to over mix and squash all the air out of the batter. Can I do this by hand with a whisk? 3. The kiddos aren’t so much fans of cornbread so we always end up with half a stale batch! Have you ever used it as a topping for tamale pie rather than stand-alone cornbread? It’s DEEE Licious! – half whole wheat pastry flour, half bob’s red mill 1-to-1 gf flour Hmm, not sure! Since I discovered your blog all the recipes I need to try has increased <3, I love this so much. Want to make an entire pan of this for thanksgiving, how would I convert the recipe? The overall consistency once everything was mixed together was a little runny. Gluten-Free, Native American-Inspired, Southern-Inspired, Vegan, (whipped until fluffy and soft peaks form // aka, (as original recipe is written, you can sub up to 1/4 cup with 1 packet or tsp of stevia extract). I used Bob’s Red Mill egg replacer and blue corn meal based on what I was trying to use up in the pantry. Just made these… Best cornbread I’ve ever had! I unfortunately RARELY had cornbread growing up, and I wish I had it more! We don’t eat sugar normally, so I think we’re a bit more sensitive to it. I never had a vegan version before and curious to find out how it would taste. Thanks! I used Nutivia’s butter flavored coconut oil, and used half Xylitol, and 1/2 cane suger. It came out great! Aquafaba. Thanks so much for the lovely review, Colette. Bob’s Red Mill Gluten Free Baking Flour. The only thing that might work is subbing stevia for 1/4 cup of the sugar. Any other ideas for the Aquafaba? Does omitting the sugar/Stevia negatively affect the outcome? But even so, this recipe is going to be a regular around here! I’m going to try a different name brand to see if that makes a difference and will let you know! All eaters are welcome. I omitted the applesauce and added a little more vegan butter. All of them work out splendidly! 1/4 cup raw or granulated sugar. Hmm, perhaps. Moist, and fluffy, with the perfect light sweetness, this is the best Vegan Cornbread any baker could wish for! I love cornbread, and that first shot made me all googly-eyed. These turned out great!!! I added some more flour and cornmeal as suggested to even it out. That was a great combo although I found the cornbread was overly sweet. This is so perfect! 3- Added about 3 TBSP molasses It was delicious!! Thanks for the great recipe, I will be giving it to my sister, I think it will be a big hit in her house. I LOVE it. Using a hand whisk remove any lumps from the batter. So moist! I want to make this the day before serving it. Let cool completely in the pan – set on a wire rack to speed cooling process. Then add sugar in a little at a time and beat until the texture is glossy and white and semi-firm peaks form. Thank goodness it was a recipe for 2!! However, recently I hopped on the aquafaba bandwagon and things have changed. I didn’t need it to be gluten free, so just substituted the gluten free flour for all purpose – easy!

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