added this 10 years ago
CHEESY JALAPEÑO CORNBREAD (GLUTEN-FREE & VEGAN)
What you need:
- 2/3 cup rice milk or almond milk
- 1 tablespoon apple cider vinegar
- 3/4 cup gluten-free all-purpose baking flour
- 3/4 cup organic cornmeal
- 1/4 cup organic corn flour
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1/2 cup coconut oil
- 1/4 cup pure maple syrup
- 1/3 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 1/4 cup jalapeños, seeded and diced
- 2/3 cup diced vegan cheddar cheese
What you do:
- 1. Preheat the oven to 325°F. Lightly grease an 8 x 4 x 3″ loaf pan with coconut oil.
- 2. Pour the rice milk and apple cider vinegar into a small bowl. Do not stir, just set aside to develop a ‘buttermilk’.
- 3. In a medium bowl, whisk together the flour, cornmeal, corn flour, baking powder, baking soda, xanthan gum, and salt.
- 4. Add the oil, maple syrup, applesauce, and vanilla to the dry ingredients. Stir until well combined.
- 5. Pour the ‘buttermilk’ into the batter and mix gently until all ingredients are combined and a slightly grainy batter is formed.
- 6. Using a silicone spatula, fold in the jalapeños and cheese until evenly distributed.
- 7. Pour the batter into the greased pan and bake on the center rack for 40 minutes, or until a toothpick inserted in the center comes out clean.
- 8. Let stand in the pan for 20 minutes. Gently remove from pan and cut into approximately 10 slices.
- Can store for up to 3 days in an airtight container.
- Enjoy!
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Servings:
10 slices
Recipe Category:
SO HOW'D IT GO?
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