easy vegan cornbread

Whether you have it with Chili or top it with Jam or Butter, this Gluten Free & Vegan Cornbread is a wonderful healthy treat.

Easy Vegan Cornbread

INGREDIENTS

• 2 tbsp Ground Flax + 6 tbsp Water
• 1 cup Unsweetened Soy Milk*
• 1 cup White Beans + 2 tbsp Water
• 2 tbsp Maple Syrup (see notes)
• 1 tbsp Apple Cider Vinegar
• 1 cup Cornmeal (Medium Grind or Fine)
• 1 cup Gluten-Free Flour Blend
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/4 tsp Turmeric (optional, for color)
• 1 tsp Salt

INSTRUCTIONS

1. First, preheat your oven to 375F. Mix 2 tbsp of Ground Flax with 6 tbsp of Water in a small bowl, then set aside to let thicken. Add the Apple Cider Vinegar to the Soy Milk in a separate bowl, then set aside to let “curdle.”
2. Rinse and drain the canned White Beans, then add 1 cup of them to a blender with 2 tbsp of Water. Pour in the curdled Soy Milk, thickened Flax “egg”, and Maple Syrup. Blend for 30-60 seconds, until smooth.
3. Add the Cornmeal, Flour Blend, Baking Powder, Baking Soda, Salt, and Turmeric to the blender; process until smooth.
4. Use a spatula to evenly spread the batter around a greased or lined 9×9″ baking pan, and place in the oven for 27 – 30 minutes. Let cool at least 10 minutes before slicing, and store any leftovers in an airtight container at room temperature for up to 7 days.

https://frommybowl.com/easy-vegan-cornbread/