Gluten-Free Vegan Cornbread

Name: Gluten-Free Vegan Cornbread
Total time: 1 h 30 min
Ingredients: 600 ml (2 ½ cups) unsweetened almond milk (or any other plant-based milk); 2 tablespoons (2 tablespoons) apple cider vinegar (ensure gluten-free if necessary); 100 g (½ cup) coconut oil (or sub olive or vegetable oil); 8 tablespoons (8 tablespoons) maple syrup *(or sub any other sweetener); ¼ teaspoon (¼ teaspoon) salt; 280 g (1 ¾ cup) fine cornmeal **; 180 g (1 ½ cup) gluten-free flour blend (or sub plain flour if not gluten-free); 6 teaspoons (6 teaspoons) baking powder (ensure gluten-free if necessary); ½ teaspoon (½ teaspoon) bicarbonate of soda (baking soda)

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Total: 90

Servings: 16

Ingredients

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600 ml (2 ½ cups) unsweetened almond milk (or any other plant-based milk)2 tablespoons (2 tablespoons) apple cider vinegar (ensure gluten-free if necessary)100 g (½ cup) coconut oil (or sub olive or vegetable oil)8 tablespoons (8 tablespoons) maple syrup *(or sub any other sweetener)¼ teaspoon (¼ teaspoon) salt280 g (1 ¾ cup) fine cornmeal **180 g (1 ½ cup) gluten-free flour blend (or sub plain flour if not gluten-free)6 teaspoons (6 teaspoons) baking powder (ensure gluten-free if necessary)½ teaspoon (½ teaspoon) bicarbonate of soda (baking soda)

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Instructions

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Step 1

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Step 2

Measure out the milk and stir in the vinegar - set aside for at least 5 minutes to leave it to curdle.

Step 3

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).

Step 4

Add the maple syrup, salt and cornmeal.

Step 5

Sift in the flour, baking powder and bicarbonate of soda.

Step 6

Add the milk and vinegar mixture and mix well, adding some extra milk or water if too dry - the batter is much runnier than traditional cornbread batter, so don't worry if your batter looks runnier than expected, it will be fine when baked!

Step 7

Transfer the mixture to a square baking tin (I used a 23cm/9inch square baking tin) lined with greased baking paper and bake in the oven for around 30 minutes, until an inserted skewer comes out clean.

Step 8

Leave to cool slightly before cutting.

Step 9

Keeps well covered in the fridge for up to a few days, and freezes well too - delicious reheated in the toaster.