Cornbread (Vegan, Dairy-Free, No
Refined Sugar)
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Ingredients
2 cups ORGANIC cornmeal (non-GMO)
1 cup organic unbleached all-purpose
flour or gluten free flour ( this is what i use)
2 teaspoons baking powder
(aluminum-free)
1/3 cup organic coconut oil
(melted/liquid) or use mild tasting oil
2 tablespoons organic maple syrup
2 cups homemade almond milk (room
temperature)
2 teaspoons organic apple cider vinegar
(or fresh squeezed lemon juice)
1/2 teaspoon Himalayan pink salt
Directions
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Combine the non-dairy milk and apple
cider vinegar (or lemon juice) in a medium-sized bowl and wisk together. Set
aside. Combine all dry ingredients together (cornmeal, flour, baking powder
and salt) in a medium-sized bowl and stir until well combined. Add the melted
coconut oil and maple syrup to the non-dairy milk mixture and wisk until
foamy and bubbly. Mix the wet ingredients with the dry ingredients and stir
until well combined. (The batter will be somewhat thick). Use a spoon or
spatula to transfer the batter into a oil sprayed bake and roast pan or the
electric skillet.
Start at medium heat. Bake at 350 degrees click down to low. for approximately 20 minutes.
Flip out of electric skillet and it will be golden brown!
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