Vegan Cornbread
Serves 85 mins prep25 mins cook
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
What you need
Instructions
0 Preheat the oven to 350 F/ 175 C 1 Mix the cornmeal, almond flour, tapioca, baking powder and salt together in a bowl and whisk to combine. 2 Make a little well in the middle and add the maple syrup, milk and vinegar. Mix until everything is just mixed. 3 Pour into a prepared loaf pan. 4 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. 5 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.View original recipe
