Food Babe's Vegan Cornbread
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Vegan
Serves: 10 - 12
Ingredients
  • 2 cups of yellow corn meal
  • 1 cup of spelt flour
  • 2 cups of unsweetened almond milk
  • 2 tsp of apple cider vinegar
  • 2 tsp of maple syrup
  • ⅓ cup of melted coconut oil
  • ½ tsp of sea salt
  • 2 tsp aluminum free baking powder
Instructions
  1. Preheat oven to 350 degrees, line a large (9×13) baking dish with parchment paper or coat bottom of pan with a small amount of coconut oil.
  2. In a bowl, whisk together the almond milk and vinegar
  3. Meanwhile, mix all dry ingredients in a large bowl
  4. Add melted coconut oil and maple syrup to almond milk mixture and stir rapidly for 2 minutes until a foam and bubbles start to develop (approximately 2 mins)
  5. Slowly combine dry and wet ingredients together and until mixed in large bowl
  6. Pour batter into baking dish and bake for 30-35 mins
Notes
Stays fresh in an air tight container for up to 3 days. Eat served warm right out of the oven or toasted again later. ***Please buy all organic ingredients if possible***
Recipe by Food Babe at https://foodbabe.com/stuff-your-self-with-stuffing-part-1-a-vegan-thanksgiving/