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Vegan Cornbread

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I tried a new vegan restaurant in my town, and ordered their chili. It was so tasty and comforting, I wanted to replicate it at home. I wanted to accompany the chili with some cornbread. I searched the internet for vegan recipes, but they all had ingredients I don’t use, such as baking powder, unbleached flour, and sugar so I decided to create my own recipe.

Further Food Nutritionist Commentary:

I love Maria’s focus on using quality ingredients like maple syrup, apple cider, sunflower milk and garbanzo flour. Garbanzo flour has more protein, fiber and iron than wheat flours, and is gluten-free. This would be a great complement with a vegetable and bean-heavy chili.

By Pegah Jalali, MS, RD, CDN

Vegan Cornbread

  • Prep Time:15 mins
  • Cook Time:30 mins
  • Servings: 12 slices

Ingredients

2 tablespoons apple cider vinegar

2 cups sunflower milk

1 ½ cups yellow cornmeal

1 cup garbanzo flour

2 tablespoons baking soda

1 teaspoon Himalayan pink salt

¼ cup maple syrup

⅓ cup coconut oil or extra virgin olive oil

Instructions

  1. Preheat oven to 400° F.
  2. Whisk together apple cider and sunflower milk, and set aside.
  3. In a separate bowl, mix garbanzo flour, cornmeal, baking soda, and salt.
  4. Whisk oil and maple syrup into the milk/cider mixture.
  5. Add dry ingredient mix into the wet ingredients gradually, until fully incorporated.
  6. Spread oil onto the bottom and sides of a 9’’ round cake pan.
  7. Pour mix into the pan, and place it in the oven.
  8. Bake for 30 minutes, or until top is golden and knife comes out clean.
  9. Remove from the oven and let cool on a cooling rack.
  10. Cut into slices and enjoy!
Preheat oven to 400° F. Whisk together apple cider and sunflower milk, and set aside. In a separate bowl, mix garbanzo flour, cornmeal, baking soda, and salt. Whisk oil and maple syrup into the milk/cider mixture. Add dry ingredient mix into the wet ingredients gradually, until fully incorporated. Spread oil onto the bottom and sides of a 9’’ round cake pan. Pour mix into the pan, and place it in the oven. Bake for 30 minutes, or until top is golden and knife comes out clean. Remove from the oven and let cool on a cooling rack. Cut into slices and enjoy!

Nutrition Information

Per Serving:  Calories: 175; Total Fat: 8g; Saturated Fat: 5g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 905mg; Potassium: 145mg; Carbohydrate: 24g; Fiber: 3g; Sugar: 6g; Protein: 4g

Nutrition Bonus:   Iron: 7%

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One thought on “Vegan Cornbread

  1. Tina

    I was mostly really happy with how this cornbread turned out! I’ll note that I didn’t have make syrup so I used organic sugar. My only complaint is that it had a bitter aftertaste. I suspect that two tablespoons of baking soda may be too much. I did use aluminum-free baking soda, for what it’s worth. It rose quite a bit so I’m thinking the amount ought to be halved. All in all I was really happy for the recipe. Thank you for it!

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