Sweet 'n Spicy Dairy Free, Gluten Free, Vegan Cornbread Recipe
Sweet 'n Spicy Dairy Free, Gluten Free, Vegan Cornbread Recipe
Ingredients
1 cup masa harina
1 cup stone ground brown rice flour
2 heaping tbs of baking powder
1 1/4 cup water (maybe more as needed)
2 tbs ground flax stirred into 6 tbs warm water
1 tbs apple cider vinegar
1/4 cup olive oil
1/2 tsp salt
Few shakes of cayenne pepper
2 tbs coconut sugar
Preheat your oven to 425 and grease a pie pan with olive oil or baking spray.
Mix your dry ingredients into a large bowl. Mix in your wet ingredients until you have a brownie-like consistency. You may need more water to reach your desired consistency. Pour batter into the pie pan and bake about 30 minutes or until lightly browned and crispy on top. Slice into triangles and cool upside down on a plate to keep the bottom from getting soggy.
Note: Great to pack for camping. Wrap in tin foil and warm over an open fire with some beans or chili.
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| gluten free, vegan cornbread with Cashew Apricot Chili |
1 cup masa harina
1 cup stone ground brown rice flour
2 heaping tbs of baking powder
1 1/4 cup water (maybe more as needed)
2 tbs ground flax stirred into 6 tbs warm water
1 tbs apple cider vinegar
1/4 cup olive oil
1/2 tsp salt
Few shakes of cayenne pepper
2 tbs coconut sugar
Preheat your oven to 425 and grease a pie pan with olive oil or baking spray.
Mix your dry ingredients into a large bowl. Mix in your wet ingredients until you have a brownie-like consistency. You may need more water to reach your desired consistency. Pour batter into the pie pan and bake about 30 minutes or until lightly browned and crispy on top. Slice into triangles and cool upside down on a plate to keep the bottom from getting soggy.
Note: Great to pack for camping. Wrap in tin foil and warm over an open fire with some beans or chili.
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