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Vegan Cornbread

I have a crush on Eastern Texas right now. It’s sick. I’m in Miami which is absolutely GORGEOUS and amazing and I’m day dreaming about Eastern Texas. Yes, Eastern, not Western. Western Texas is what I think about when an old Clint Eastwood movie comes on. Not that I have anything against Clint Eastwood movies, I really don’t, but I do have something against the ambiance: desert, bone dry air and endless horizons of brown dirt interrupted by strings of brown mountains. Eastern Texas is what I think about when a happy country song comes on: farm fields laden with bluebonnets, horses roaming around rusty red barns, rocking chairs teetering on wood-plank porches, deciduous trees gently moving as a cool southern breeze passes through. I suppose this is why I’m day dreaming about Eastern Texas: the breeze. The air in Miami is so hot and thick that the second I step outside I literally feel as though I’ve stepped into a sauna. So, I’m often dreaming about a nice southern breeze and an ice cold glass of coconut milk with cornbread 🙂 This cornbread is so yummy and tastes great topped with vegan butter and a drizzle of honey.

Ingredients:
1/3 cup grapeseed oil
1 cup almond milk (The thicker the better. I like Califia Almond Milk.)
3 tablespoon applesauce
1 1/4 cups yellow or white cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
Directions:
• Heat the oven to 400°F.
• In a large bowl, beat the grapeseed oil, almond milk and applesauce with a fork or wire whisk until well mixed.
• In separate bowl mix cornmeal, flour, sugar, baking powder and salt all at once;
• Pour wet mixture into dry mixture and stir just until the flour is moistened.
• Pour batter into greased 9 by 5 inch pan;
• Bake 40 minutes or until golden brown and a toothpick inserted in the center comes out clean.  (I used 3 tiny loaf pans and baked for 25 minutes). Enjoy 🙂

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