Pretty in Pink Cornbread (Vegan)

By Lalaloula on October 15, 2011

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Ingredients

    1. 118.29 ml cornmeal ( if you use white itll be pinker, but I used yellow)
    2. 118.29 ml semolina
    3. 118.29 ml flour
    4. 118.29 ml whole wheat flour ( I used whole spelt flour)
    5. 14.78 ml baking powder
    6. 4.92 ml cinnamon
    7. 0.25 ml salt
    8. 1 parsnip, grated
    9. 59.14 ml dried cranberries or 59.14 ml dried cherries
    10. 59.14 ml beet juice
    11. 236.59 ml water
    12. 14.79 ml maple syrup
    13. 14.79 ml oil
    14. 0.59 ml almond extract
    15. 2.46 ml vanilla extract

Directions

  1. Combine all of the dry ingredients in a big bowl. Add the grated parsnip and dried fruit (if using).
  2. In a second bowl combine all of the wet ingredients.
  3. Add the wet to the dry ingredients and stir until just combined.
  4. Pour into a greased small loaf pan (you can also bake this as muffins or in a bundt pan).
  5. Bake in the preheated oven at 200°C/375°F for 25 minutes or until toothpick inserted in the centre comes out clean.
  6. Allow to cool in the pan for 5 minutes, then remove to a wire rack to cool completely or serve this warm.
 
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