Natalie's Vegan Hemp Cornbread

Source

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Ingredients

Display units in Metric

Serves Change

2	tablespoons	ground flax seeds
6	tablespoons	water
1	cup	Bob's Red Mill gluten free baking flour or sub whole wheat pastry flour
1	cup	stone ground cornmeal
2	tablespoons	sugar
2	tablespoons	unsweetened applesauce
4	teaspoons	baking powder
³⁄₄	teaspoon	table salt
2	tablespoons	shelled hemp seeds (Nutiva Brand)
1	cup	original flax milk
¹⁄₄	cup	refined coconut oil melted (or sub canola oil)

Preheat oven to 425°F

Grease 8-inch-square baking dish or line muffin pan with silicone baking cups.

Bring the water to a boil in a small saucepan.

Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 2-3 minutes or until thickened, stirring occasionally.

Set aside.

In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.

Mix the ground flax seed mixture, flax milk, applesauce and oil. Then add to the flour mixture.

Mix just until smooth (do not overbeat.) Let rise for 5-10 minutes (do not re-stir otherwise it won't be as fluffy!)

Turn into prepared baking pan. Bake for about 25ish minutes (or 15ish minutes for muffins), or until a toothpick inserted in the middle comes out clean.

Cool on wire rack 10 minutes before cutting or serving.

Enjoy!

Preheat oven to 425°F
Grease 8-inch-square baking dish or line muffin pan with silicone baking cups.
Bring the water to a boil in a small saucepan.
Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 2-3 minutes or until thickened, stirring occasionally.
Set aside.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
Mix the ground flax seed mixture, flax milk, applesauce and oil. Then add to the flour mixture.
Mix just until smooth (do not overbeat.) Let rise for 5-10 minutes (do not re-stir otherwise it won't be as fluffy!)
Turn into prepared baking pan. Bake for about 25ish minutes (or 15ish minutes for muffins), or until a toothpick inserted in the middle comes out clean.
Cool on wire rack 10 minutes before cutting or serving.
Enjoy!

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