Monday, November 24, 2014

Allergy-Friendly Cornbread

I have been wanting to try cornbread and figured Thanksgiving would be a good time to try it as another bread option. I'm really happy with how they turned out. I made cornbread muffins by spooning the batter into parchment paper cups in a muffin pan.


This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.


1 cup oat or rice milk
1/4 cup applesauce
1 tablespoon lemon juice or white vinegar
2 tablespoons maple syrup
1/4 cup dairy-free, soy-free margarine. I use soy-free Earth Balance Spread
1 1/4 cup corn meal
1 cup oat flour
1 tablespoon baking powder
1/2 teaspoon salt

Preheat oven to 400 degrees.
In a large mixing bowl, combine the first four ingredients. 
In another bowl combine the cornmeal, oat flour, baking powder and salt.
Combine the wet and dry ingredients and the margarine.
Pour into a 8 inch square pan, or spoon into muffin pan cups.
Bake 20-25 minutes until golden brown and a toothpick inserted in the middle comes out clean.

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