Cornmeal and almond flour make the base of this cornbread with coconut sugar for sweetness. If you like your cornbread on the sweeter side, this recipe is for you! Pairs perfectly with the beanless chili, or any winter soup or stew. It can also be served as an appetizer for any southern-style meal. Eat plain or with a pat of vegan butter.
2 flax eggs2 tablespoons ground flax plus 4 tablespoons of water
3/4cupdairy-free milk of choice
1teaspoonapple cider vinegar
1cupcornmeal
1cupalmond flour
1/3cup coconut sugar
1 1/2teaspoonsbaking powder
1/2teaspoonbaking soda
1/4teaspoonsea salt
2tablespoonscoconut nectar or maple syrup
Instructions
Preheat the oven to 350°F. Line an 8-by-8-inch baking dish with parchment paper.
In a small bowl, prepare the flax eggs by whisking together the ground flax and water. Set aside for at least 10 minutes.
In a separate medium bowl, combine the coconut milk and vinegar. Whisk and set aside.
In a large bowl or stand mixer, mix the cornmeal, almond flour, coconut sugar, baking powder, baking soda, and salt. Stir to combine.
To the bowl with the coconut milk and vinegar, add the flax eggs, and coconut nectar or maple syrup. Whisk until creamy.
Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed. Transfer the batter to the baking dish.
Bake for 27 to 30 minutes or until golden brown and toothpick inserted in its center comes out clean. Allow the cornbread to completely cool in the baking dish for at least 1 hour.
Notes
Storage: Cover with aluminum foil and store at room temperature for up to 3 days or in the refrigerator for 5 days.