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Gluten Free + Vegan Cornbread

Rachel
  • 32 minutes
  • Serves 16

INGREDIENTS

1 tbsp

white vinegar (can also use lemon juice)

1 cup

non-dairy milk of choice (I used unsweetened almond)

1 1/2 cups

blanched almond flour

1/2 cup

tapioca flour

1 cup

Bob’s Red Mill Organic Medium Grind Cornmeal

2 tsp

baking powder

1 tsp

baking soda

1 1/4 tsp

sea salt

1/4 cup

coconut sugar

1/3 cup

coconut oil, melted and cooled slightly (you could sub with avocado oil too)

2

flax eggs (2 tablespoons flax meal + 5 tablespoons water, whisk together and let set for 5 minutes)