cornbread – vegan and gluten-free

Cornbread with 3 bean and sweet potato chili

This cornbread is really easy to make, and because I used organic cornmeal, it has a really nice corn taste. I personally find conventional corn meal lacking in corn flavour.

Pre-heat your oven to 350° and grease a 9″ x 9″ baking pan.

1 cup organic cornmeal

1 cup brown rice flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

3 tbsp organic cane sugar or honey

1 tbsp ground flax seed mixed into 3 tbsp warm water (let this sit for about 5 minutes and then give it a stir; this is your egg substitute)

1 cup almond milk

3 tbsp melted coconut oil (use a bit of this to grease your pan)

Add the cornmeal, rice flour, baking powder, baking soda and salt to a large bowl.

In another bowl, mix the sugar or honey, flax and water mixture and almond milk together.

Add the wet mixture to the dry mixture and fold gently.

Now add the coconut oil to the mixture and again fold gently until everything is just mixed. Don’t over mix.

Pour the batter into your greased pan and bake for 30 minutes or until the center is springy and the edges are golden.



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