Vegan Gluten-Free Cornbread
Ingredients
The cornbread
-
1½
cups
fine grain cornmeal
-
1½
cups
fine grain almond flour
-
¼
cup
tapioca flour
-
1
tablespoon
baking powder
-
¾
teaspoon
sea salt
-
½
cup
maple syrup
-
¾
cup
lite coconut milk
-
4
teaspoons
apple cider vinegar
Optional toppings
-
to taste
maple or honey butter
-
to taste
sriracha butter
-
to taste
jalapeños
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the cornmeal, almond flour, tapioca flour, baking powder, and salt in a bowl.
- Make a well in the center and add the maple syrup, coconut milk, and apple cider vinegar.
- Mix until just combined.
- Pour the batter into a prepared loaf pan.
- Bake for 28-30 minutes, checking at 25 minutes for doneness with a toothpick.
- Allow to cool completely before slicing.
Nutrition Facts (estimated)
Servings
8
Calories
316
Total fat
13g
Total carbohydrates
44g
Total protein
7g
Sodium
201mg
Cholesterol
1mg
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