The Whole Food Plant Based Cooking Show
Gluten Free Cornbread
Calories: 157kcal
Looking for a Plant Based Cornbread recipe that is gluten free, oil free AND refined sugar free? Well here it is, and boy is it delicious. Approved by my best food critic, Talia Dalton! =) This cornbread would go great with my Super Chili recipe or it is great on its own with a little jam.
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Equipment
Ingredients
- 1 cup cornmeal
- 1 cup organic rolled oats
- 1 Tbs flax meal
- 6 Tbs water
- 1 tsp baking powder aluminum free
- ½ tsp baking soda
- 3 deglet dates
- 1 cup almond milk unsweetened, or plant milk of your choosing
- 1 Tbsp peanut butter
- 1 cup corn
Instructions
- Preheat oven to 400°
- Add oats and cornmeal to blender and blend lightly for a coarse flour
- Mix flax meal and water together and let sit a few minutes
- Add flour mixture to a bowl and mix in the baking powder and soda
- Add dates, almond milk & peanut butter to blender and blend until there are no remaining date chunks
- Pour into the bowl with the flour mixture
- Add in the flax meal mixture and the corn
- Mix until smooth
- Pour into a bread pan that is lightly coated with coconut oil or use a silicone bread pan
- Bake for 35 minutes
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Nutrition
Calories: 157kcal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 215mg | Potassium: 163mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 0.3mg | Calcium: 79mg | Iron: 1mg
