Thursday, November 26, 2015

Corn Bread (gluten free/vegan)

This is the best recipe for cornbread! Warm, sweet, buttery, moist... unbelievably good.
and the best part it makes one (big) serving!!

Preheat oven to 350 degrees. Measure 1/4 cup almond milk and add 1/2 tsp apple cider vinegar. Melt 2 tbsp. coconut oil and in a separate bowl add coconut oil and 2 tbsp. sugar. Mix well. Add 1 EnerG egg (egg replacement) and mix well. Add the milk and mix. Add 1/8 tsp baking soda, a pinch of salt, 1/4 cup cornmeal, 1/8 cup rice flour and 1/8 cup tapioca flour. Stir until just incorporated. Pour into a greased mini loaf  or ramekin. Bake for 30 minutes or until a toothpick inserted comes out clean. It is so good right out of the oven.