Prep Time: 30 minutes
Makes about 8 servings
Cornbread is one of my favorite things. And when it is vegan and gluten free, it makes my heart sing. This cornbread recipe has very few ingredients but hits the mark with its moist, tasty flavor. The only sweetener you will find in this recipe is a quarter cup of maple syrup. And, there is absolutely no oil. I replace the oil with a quarter cup of unsweetened apple sauce. So the wholesome ingredients keep the calorie and fat content down as well.
I use this recipe to make one of my Thanksgiving staples, cornbread stuffing. Since I have been eating gluten free as much as possible, this cornbread is perfect for the holidays and for making cornbread stuffing.
A little smear of Earth Balance vegan margarine on a warm slice of cornbread is heaven on earth.
Ingredients Needed to
Prepare Gluten Free Cornbread
1 cup oat flour (grind rolled oats in the Nutribullet)
1 cup ground cornmeal
1 tablespoon baking powder
1/4 cup maple syrup
2 flax eggs (2 tablespoons ground flax mixed with ¼ cup water)
1 cup almond milk (or non-dairy milk of preference)
1/4 cup applesauce
¼ teaspoon sea salt
How to Prepare Gluten Free Cornbread
Pre-heat oven to 425 degrees.
Grease a large loaf pan with coconut oil
In a large bowl, combine the oat flour, cornmeal, baking powder, and sea salt.
Add the maple syrup, non-dairy milk, and applesauce to the dry ingredients. Mix just until smooth (do not over-mix).
Transfer to your prepared baking pan. Bake for 25 minutes, or until a toothpick inserted in the middle comes out clean.
Allow to cool slightly, cut into pieces and serve!
Mix dry ingredients together before
adding wet ingredients.Pour batter into a coconut oil greased
loaf pan.Back for approximately 25 minutes. Remove from the oven to let cool slightly. Slice the cornbread once cooled Serve! Enjoy with a smear of Earth Balance!
For more delicious, plant based, gluten-free recipes, check out our recipes page on HealthTastesGood.com