Gluten-Free, Vegan Corn Bread
Preheat oven to 375°
Ingredients
2 Tb. ground flax seeds
2 Tb. apple cider vinegar
¼ cup water
½ cup Pamela’s bread flour
½ cup Pamela’s cake flour
1 cup organic cornmeal
¼ cup organic sugar
4 t. baking powder
¾ t. salt
1 cup corganic oconut milk
¼ cup organic coconut oil
¾ cup frozen or fresh corn kernels
Directions
Soak the Flax seeds in 2 Tbs. Apple Cider Vinegar and ¼ cup of water. Let sit for 5 minutes.
In large bowl, mix the dry ingredients together.
In mixer, combine the coconut milk with the coconut oil. Add the flax seed mixture. Then, with mixer on low speed, gradually add the dry ingredients. Last, add the corn kernels, and just mix enough to incorporate.
Spray the bottom of a 8”x 8” or 7”x 9” Pyrex dish, and pour the corn batter into it. Smooth out the top with a rubber spatula. Bake at 375 for 25 minutes. Test with a toothpick in center of bread. It is done when the toothpick comes out clean.
Create your
podcast in
minutes
It is Free