Vegan CornbreadSubmitted by: ANTIOCHIA
IntroductionMade with carrots and cashews! Made with carrots and cashews!
1/2 cup chopped carrots
2 Tablespoons water
1/3 cup raw cashew nuts
1 cup water
2 tablespoons honey
1 tablespoon lemon juice
3/4 cup cornmeal
1 cup flour
1 teaspoon onion powder *see Note
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2. Put the carrots and 2 tablespoons of water in a small dish, cover with plastic wrap and turn back a little to vent. Cook in Microwave on high for about 2 minutes or until carrots are cooked and soft ( or use 1/2 cup of cooked carrots instead of the raw carrots & water and omit this step)
3. Combine in a blender the cooked carrots, cashews, 1 cup of water, honey, and lemon juice. Blend thoroughly until mixture is a dark yellow color.
4. Mix the remaining dry ingredients together in a large bowl. Pour in the blended mixture and stir together. Spoon the batter int the prepared pan and bake for 18 minutes.
5. Remove from oven and cut into 8 wedges. Makes 8 servings.
*NOTE: The onion powder is essential to this recipe, otherwise the cornbread seems almost tasteless. It doesn't make the cornbread taste like onions -- it just gives it the savory quality that one expects in cornbread.
Number of Servings: 8
Recipe submitted by SparkPeople user ANTIOCHIA.