Pumpkin Cornbread {Gluten-Free & Vegan}

INGREDIENTS

flax eggs (2 T ground flax mixed with 6 T water)

1 cup

brown rice flour

1 cup

yellow cornmeal

1 tbsp

baking powder

3/4 tsp

xanthan gum

1/2 tsp

sea salt

1/2 cup

coconut palm sugar

1/2 cup

pumpkin puree (applesauce and mashed banana also work)

1 cup

unsweetened almond milk