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Whether you have it with Chili or top it with Jam or Butter, this Gluten Free & Vegan Cornbread is a wonderful healthy treat.
Ingredients
- 2 tbsp Ground Flax + 6 tbsp Water
- 1 cup Medium Grind Cornmeal
- 1 cup Gluten-Free OR Regular All Purpose Flour (see notes)
- 2 tsp Baking Powder
- 1/4 tsp Turmeric (optional, for color)
- 1 tsp Salt
- 1 cup White Beans + 2 tbsp Water
- 1 cup Unsweetened Plant Milk
- 1 tbsp Apple Cider Vinegar
- 2 tbsp Maple Syrup (see notes)
Ingredients
- 2 tbsp Ground Flax + 6 tbsp Water
- 1 cup Medium Grind Cornmeal
- 1 cup Gluten-Free OR Regular All Purpose Flour (see notes)
- 2 tsp Baking Powder
- 1/4 tsp Turmeric (optional, for color)
- 1 tsp Salt
- 1 cup White Beans + 2 tbsp Water
- 1 cup Unsweetened Plant Milk
- 1 tbsp Apple Cider Vinegar
- 2 tbsp Maple Syrup (see notes)
Recipe Notes
Ground Flax can be substituted with Ground Chia.
I used this Gluten Free All Purpose Flour Blend for this recipe, and would only suggest the use of a GF blend. However, if you can tolerate Gluten in your diet, you can substitute regular All Purpose Flour instead.
This Cornbread recipe is more savory than sweet; if you would like it to be sweeter, add an additional 2-4 tbsp of Maple Syrup to the wet ingredients.
You may use any soft, white bean for this recipe. You could also use Pinto Beans or Black Beans, but I would not advise this as the final color of the Cornbread will look strange.
