Cornbread Heaven (Vegan, Gluten Free)
- Ready In:
- 22mins
- Ingredients:
- 6
- Yields:
-
8 wedges
- Serves:
- 8
ingredients
- 3⁄4 cup cornmeal
- 1⁄2 cup almonds (60 raw almonds)
- 1⁄3 cup sugar (reduce for low sugar dietary needs)
- 1⁄2 tablespoon double-acting baking powder
- 1⁄2 tablespoon cornstarch
- 3⁄4 cup water (warm or hot)
directions
- Finely chop the almonds, the add them (dry) to a blender. Blend until a fine meal consistency. Add the water and blend until smooth. Do not strain.
- In a glass baking bowl or cassarole dish, combine all dry ingredients. Blend well.
- Add the heavy almond milk mixture from the blender to the bowl of dry ingredients. Blend well.
- Bake at 400 deg F, 12-15 minutes, until golden on top. (No need to preheat or grease anything.).
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Reviews
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MMMmmmmm! I changed a few things on your recipe, but not much. I swapped honey for sugar because I like honey in cornbread. I also did grease the pan (and I am glad I did) and I did preheat the oven. Pan size wasn't specified, but I used an 8x8 pan and the bread ended up being about 1 inch thick. So if you want a thicker bread, use a 6x6 or double the recipe. WE at nearly the entire pan between my husband and I and my 2 year old son served with some ham and bean soup (we are not vegan...just gluten free). I will definitely make it again. It was really really easy (much easier than most gluten free or even regular recipes) and should have a good amount of protein with all those almonds.
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This recipe rocks! I am doing a vegan/GF detox diet right now and needed something bread-like. All the other recipes I found used lots of ingredients that I do not have on hand, so this one was perfect! Used 1/4 C agave nectar instead of sugar, added into the blender with the water in step 1. Added additional 1/4 TB cornstarch to compensate for the extra liquid from using the agave. Baked until the edges were golden and the top was crackly. I didn't grease the baking dish and it came out fine, mine was not crumbly at all. Much denser than my regular flour-based cornbread but very tasty! Great plain as well as drizzled with additional agave nectar. THANK YOU FOR THIS! I will be making it again!!
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I really appreciated this recipe! Simple and wholesome ingredients. It became a foundation to a few changes I made to the original recipe. I used coconut sugar granules in place of regular sugar and soaked 3 Tbsp of flax seeds and added it to the batter. I also used kudzu root as the starch and added a pinch of salt. I am experimenting more with the flavors, like adding jalapeno and sun dried tomatoes. The bread came out moist with a delightful crunchiness from the corn. I used a bit of ghee to butter the pan as well and preheated the oven. Thank you for posting this, it gave me a blueprint to making some delicious vegan and gluten free corn bread.
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Tweaks
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This recipe rocks! I am doing a vegan/GF detox diet right now and needed something bread-like. All the other recipes I found used lots of ingredients that I do not have on hand, so this one was perfect! Used 1/4 C agave nectar instead of sugar, added into the blender with the water in step 1. Added additional 1/4 TB cornstarch to compensate for the extra liquid from using the agave. Baked until the edges were golden and the top was crackly. I didn't grease the baking dish and it came out fine, mine was not crumbly at all. Much denser than my regular flour-based cornbread but very tasty! Great plain as well as drizzled with additional agave nectar. THANK YOU FOR THIS! I will be making it again!!