Gluten Free Sweet Cornbread
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Ingredients (use vegan versions):
- 1 1/2 cups unsweetened soymilk
- 1 1/2 tablespoon apple cider vinegar
- 2 tablespoon canola oil
- equivalent 1 egg - EnerG egg substitute
- 1 cup cornmeal
- 1 cup millet
- 3-4 tablespoon ground turbinado vegan sugar (a coffee grinder works great)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon ground cloves
Directions:
Mix soymilk and vinegar and let sit.
In separate bowl mix EnerG egg
replacer. Set aside. Mix all dry
ingredients in separate bowl. Add the
2 tablespoon canola oil to the soymilk
mixture, and add the egg replacer as
well. Fold the wet ingredients
into the dry mixture. Stir well.
Pour batter into well oiled muffin
tins (will make 6 large or 12 regular
size muffins). Bake at 425 degree F
for 20-25 minutes.
Serves: 6-12
Preparation time: 25 to cook, 10
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