Pretty in Pink Cornbread (Vegan)

This is my creation for the Think Pink Event this year. I really wanted to come up with an all natural and still pink concoction and this is the result. Its slightly sweet (more so if you use the optional fruit) and a real showstopper (in my opinion). I hope youll enjoy this as much as we do!

• Ready In: 35 mins
• Yields: 1 small loaf

Ingredients

• 1⁄2 cup cornmeal (if you use white itll be pinker, but I used yellow)
• 1⁄2 cup semolina
• 1⁄2 cup flour
• 1⁄2 cup whole wheat flour (I used whole spelt flour)
• 3  teaspoons baking powder
• 1  teaspoon cinnamon
• 1  pinch salt
• 1⁄2 parsnip, grated
• 1⁄4 cup dried cranberries or 1⁄4 cup dried cherries
• 1⁄4 cup  beet juice
• 1  cup water
• 1  tablespoon maple syrup
• 1  tablespoon  oil
• 1⁄8 teaspoon  almond extract
• 1⁄2 teaspoon 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.