Vegan Skillet Cornbread
Ingredients
-
1½
cups
millet, soaked in water for at least 2 hours
-
¼
cup
white chia seeds
-
1
cup
water
-
1
cup
peeled and diced zucchini
-
¼
cup
coconut sugar
-
½
teaspoon
salt
-
½
teaspoon
baking soda
-
¼
cup
melted coconut oil
-
2
teaspoons
apple cider vinegar
Instructions
- Preheat the oven to 350ºF and grease a 10-inch skillet with coconut oil.
- Drain the soaked millet and rinse it well in a mesh strainer.
- Transfer the drained millet to a food processor and add chia seeds, water, zucchini, coconut sugar, salt, baking soda, and coconut oil.
- Process until the millet is broken down and a smooth batter forms, about 2 to 3 minutes.
- Add the vinegar and process briefly to incorporate.
- Pour the batter into the greased skillet and bake until the center feels firm, about 30 to 35 minutes.
- Allow the bread to cool for at least 20 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
8
Calories
125
Total fat
7g
Total carbohydrates
14g
Total protein
1g
Sodium
223mg
Cholesterol
0mg
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