Cornbread (Vegan, GF, Refined-Oil Free)
- Georgina Cahill
- Jun 29, 2020
- 2 min read
Updated: Aug 29, 2020
Disclosure: This post may contain affiliate links
Need some cornbread for your cookout? Want it to be vegan, gluten-free, and refined-oil free? Then you’ve come to the right place!
Don’t let the title scare you. What this cornbread lacks in eggs, dairy, and gluten, it makes for with flavor. The natural sweetness from the applesauce and coconut sugar balances out the nuttiness is the tahini used in place of butter. It makes the perfect pairing for chili or slathered with butter and honey.
This cornbread also only involves a few minutes of hands on time. Toss everything in a bowl, give it a stir, and bake until gorgeously, golden brown. The only hard part is waiting for the cornbread to cool before slicing into it.
I find that this cornbread tastes best after a day in the fridge. Make it the day before your bbq with friends. Or save it for yourself to enjoy all week long (I won’t judge, it’s that good!)
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe:
Makes about 12-16 squares
Ingredients:
240 ml - Nut Milk
45 g - Frozen Corn Kernels - Optional
48 g - Tahini
70 g - Apple Sauce
30 g - Coconut Sugar - Sub granulated sugar of choice
152 g - Medium Ground Cornmeal
90 g - Oat Flour
1 tbsp - Apple Cider Vinegar
2 tsp Baking Powder
1 tsp - Kosher Salt
Instructions:
Preheat oven to 350F.
In a microwave safe bowl, add frozen corn. Steam for about 3 minutes or until cooked through.
In a bowl, mix together nut milk, tahini, apple sauce, coconut sugar, and apple cider vinegar. Set aside for 10 minutes.
In another bowl, mix together corn, cornmeal, oat flour, apple cider vinegar, and salt.
Stir dry ingredients into wet until well combined. Be careful not to overmix.
Pour mixture into a parchment lined baking pan. Bake for 28-30 minutes or until a toothpick comes out clean.
Allow to cool for ten minutes before transferring to a wire rack and allowing to cool completely. Slice and serve!
Store in the fridge for up to 4 days or freezer for up to 3 months*.
*Notes:
To reheat from frozen, wrap cornbread in a damp paper towel and microwave for 1:00-1:30 or until warmed through.
Looking for another recipe perfect for summer? How about these Blueberry Corn Salads?
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