Vegan Cornbread
This gluten-free and vegan cornbread, made with a secret ingredient, is a delightful and healthy treat perfect with chili, jam, or vegan butter. Enjoy a fluffy, soft, and subtly sweet side dish that's surprisingly good for you.
Instructions
- 1
Preheat oven to 375F. Mix ground flax (2 tbsp) with water (6 tbsp) in a small bowl; set aside to thicken. In a separate bowl, add apple cider vinegar (1 tbsp) to unsweetened soy milk (1 cup); set aside to curdle.
- 2
Rinse and drain white beans (1 cup), then add to a blender with water (2 tbsp). Pour in the curdled [unsweetened soy milk], thickened [flax egg], and maple syrup (2 tbsp). Blend for 30-60 seconds until smooth.
- 3
Add cornmeal (1 cup), gluten-free flour (1 cup), baking powder (1 tsp), baking soda (1 tsp), salt (1 tsp), and turmeric (0.25 tsp) to the blender; process until smooth.
- 4
Spread batter evenly in a greased or lined 9x9" baking pan. Bake for 27-30 minutes. Let cool for at least 10 minutes before slicing. Store leftovers in an airtight container at room temperature for up to 7 days.
Nutrition Facts
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Macronutrients
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