Corn Bread - Vegan, Wheat Free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Directions
Yellow Cornmeal, 3 cupCoconut Flour, 1 cupBaking Powder, 4 tsp Salt, .5 tsp Stevia to taste - 1/2 TB Flaxseed, 3 TBLWater, 6 TBLJuice or Coconut Milk, 2 cup Oil, 1/3 cup Agave Nectar, 1/3 cupCompare to liberty bread from 1918Ingredients1-1/2 cups all-purpose flour1 cup cornmeal1/2 cup wheat bran*6 teaspoons baking powder1 teaspoon kosher salt1-1/2 cups hot water2 tablespoons unsalted butter, softened1 egg*If you don’t have wheat bran, use ground flaxseed or oat bran.InstructionsStep 1: PrepPreheat the oven to 350°. Lightly grease a 9-by-5-inch loaf pan and set aside.Step 2: Mix the ingredientsIn a large bowl, whisk together the flour, cornmeal, wheat bran, baking powder and salt. Add the water, butter and egg to the bowl. Beat to combine. Spoon or pour the batter into the prepared loaf panStep 3: BakeBake for 45 minutes, or until a toothpick inserted into the center of loaf comes out clean. Let the bread cool in the pan for 5 minutes, then turn out onto a wire rack.You can serve this bread warm or at room temperature. To store leftover bread, wrap the loaf in plastic wrap and store at room temperature for up to one week.
Mix flaxseed and water in 4 cup measure or medium bowl. This is the 'egg substitute' and needs to soak.
Mix all dry ingredients in large bowl and stir to combine.
Mix remaining wet ingredients in with flaxseed and stir.
Pour wet ingredients into dry and mix well.
Pour into oiled 9x11 baking pan, bake 375* for 30 minutes.
Cut into 16 pieces - makes 16 servings.
Mix all dry ingredients in large bowl and stir to combine.
Mix remaining wet ingredients in with flaxseed and stir.
Pour wet ingredients into dry and mix well.
Pour into oiled 9x11 baking pan, bake 375* for 30 minutes.
Cut into 16 pieces - makes 16 servings.
Nutritional Info Amount Per Serving
- Calories: 170.4
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 203.5 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 2.4 g
- Protein: 3.9 g
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