Vegan Corn Bread

Vegan baked goods often have a bad rap—turn out one “off” batch and no one will want to touch your “crumbly and dry” dairy-free desserts again. When it comes to cornbread—which can bake up dry even with dairy in the mix—making a moist, cake-like confection is tricky. This simple recipe offers the perfect blend of ingredients, which includes homemade flax “eggs,” rich coconut oil and your choice of maple syrup or agave.

Ingredients:

Directions:

  1. Preheat oven to 425 degrees F. In a large mixing bowl, combine dry ingredients.
  2. Use blender to mix flaxseed and water; add to dry mixture along with maple syrup, agave or honey and milk. Stir until just blended. (Watch a video explaining how to make vegan “eggs” out of flaxseed.)
  3. Add coconut oil to mixture (must be added last!).
  4. Pour into 8” pan and bake for 20 to 25 minutes. (Note: If using a glass plan, lower temperature slightly and cook a little longer.)
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Bob's Red Mill Organic Whole Wheat Pastry Flour

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Bob's Red Mill Organic Medium Grind Cornmeal

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Bob's Red Mill Double Acting Baking Powder Aluminum Free

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Bob's Red Mill Sea Salt

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Bob's Red Mill Whole Ground Flaxseed Meal

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Coombs Family Farms Organic Maple Syrup

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Madhava Organic Agave Nectar Light

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YS Eco Bee Farms Raw Honey

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Vitacost Extra Virgin Certified Organic Coconut Oil

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