Vegan Cornbread
Serves 8
5 mins prep
25 mins cook
30 mins total
This simple gluten-free Vegan Cornbread was exactly what I needed last week for a light snack. My kids devour it warm or packed into their lunches, and it’s ready in just 30 minutes using a mix of cornmeal, almond flour, and a touch of maple syrup for sweetness.
0 servings
Optional toppings (see post for more):
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Preheat the oven to 350 F/ 175 C
Mix the cornmeal, almond flour, tapioca, baking powder and salt together in a bowl and whisk to combine.
Make a little well in the middle and add the maple syrup, milk and vinegar. Mix until everything is just mixed.
Pour into a prepared loaf pan.
Bake for 28-30 minutes. Start checking at 25, a toothpick should come out clean with a few crumbs on it and the edges should be lightly brown and pulling away from the pan.
Allow to cool completely, as it sets more while it cools. If you cut too soon it will fall apart and mush in the middle.
