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Friday, December 29, 2017

Guilt Free Gluten Free Vegan Cornbread



Savor freshly baked Maple Cornbread with no guilt and no gluten. Follow along to discover how easy it is to prepare and serve this treat. 

Cornbread goes great with a piping hot bowl of Split Pea, Lentil, or Black Bean Soup, and makes the perfect side with Vegetarian Chili or a plant-based stew.

Perhaps you prefer cornbread as a snack, when you’re craving delicious taste without the bloat of wheat based bread and no cholesterol. This recipe is simple to make and doesn't include refined sugars. An added advantage is that home cooked meals save bucks. 

Prep time is approximately 15 minutes and cook time is 30 (cook time varies, and depends on your stove accuracy and elevation). There's nothing finer than munching on freshly baked homemade cornbread.


Slice of Cornbread with Organic Blueberries on Top


Ingredients:

2 Tablespoons ground flax seeds
4 Tablespoons warm water
1 cup ground cornmeal (if you like very flaky cornmeal use coarsely ground, for more cake-like batter use finely ground cornmeal)
1 cup gluten free flour of your choosing
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground sea salt
1 1/2 cups almond milk or other nut milk
1/4 cup maple syrup
1/4 cup apple sauce
Optional ingredients for a sweet tasting cornbread: cinnamon, vanilla, nutmeg, and coriander. For a southwestern style taste: add roasted poblano and red bell peppers, corn, and a pinch of cayenne.


Note: I use organic ingredients when available, because organic means nutrient content is higher and product is not genetically modified, not sprayed with chemicals, and is not grown in soil that contains chemical fertilizers.


What to Do:

1. Preheat the oven to 375 degrees F.
2. Start by selecting a loaf pan (1.5 qt.-2 qt. size), and spray it with cooking spray or use a drop of olive oil on a paper towel to coat bottom and sides of pan.
3. In a medium mixing bowl, whisk together flax meal and water and set aside for 15 minutes. This combo acts as your binding agent. 
4. While that's setting, get a large bowl, and place corn meal, flour, baking soda, baking powder, and salt into it. Whisk ingredients together.
5. Then, get the bowl with the flax seed mixture and add milk, maple syrup, apple sauce, and any optional spices you like to it. Whisk to combine.
6. Pour milk mixture into flour and fold until there are no dry spots and batter is slightly lumpy.
7. Pour batter into loaf pan and bake for approximately 30-40 minutes or until a toothpick inserted in the center of the loaf comes out clean.
8. If you're not eating it right then, place in an airtight container and refrigerate. To serve as a dessert or sweet snack, eat a delectable slice of cornbread with berries or fruit spread. Makes about eight-ten slices. For a Southwestern style cornbread add roasted poblano and/or red bell peppers, corn, and a touch of cayenne.

Wishing you a hearty appetite and mouthfuls of good flavor. Serve this scrumptious cornbread at a family dinner, solo meal, snack food, or at your New Year's Eve Potluck, and don't forget to give thanks for this bounty.

What type of cornbread do you enjoy? Sweet or savory? I must admit I like them both. I like savory with soups, casseroles, stews, and chili. Sweet is neat as a snack and dessert. Please comment below. When you try this recipe, please let me know how it worked for you.

The quote for today is from Jeremy Jackson. "But since you're asking me, I'll tell you my opinion: all cornbread is authentic, as long as it's good, hot, and made with love and fresh ingredients."




This post has been shared at Traffic Jam Weekend Linky Party 128

This post has been shared at PIN JUNKIE PIN PARTY #247

4 comments:

  1. Hello Nancy!
    Thank you for sharing the recipe! My nephew is gluten intolerant so I am sending this to my sister to try. One can never really have enough gluten free recipes :)
    Happy holidays!

    ReplyDelete
    Replies
    1. Thanks Maya for your comment and the visit. I sure admire your creativity, and am glad you're passing the recipe on to someone who can use it. Happy New Year and Many Blessings in the years to come.

      Delete
  2. Nancy,
    I haven't had cornbread in a long time. I love this gluten free version and agree that cornbread is great with split pea, lentil or black bean soup. PInning this recipe .. thanks

    ReplyDelete
    Replies
    1. Just saw your comment now. Thanks for it and the social support. Yum. reading your comment makes me hungry. LOL. Have a great day.

      Delete

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