Vegan Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 cup chopped carrots2 Tablespoons water1/3 cup raw cashew nuts1 cup water2 tablespoons honey1 tablespoon lemon juice3/4 cup cornmeal1 cup flour1 teaspoon onion powder *see Note1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt
1. Preheat oven to 425F Spray a 10" Pyrex deep dish pie pan with nonstick spray ( or use a 9" X 9" baking pan).
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.
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.
Nutritional Info Amount Per Serving
- Calories: 157.4
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 274.3 mg
- Total Carbs: 47.6 g
- Dietary Fiber: 2.0 g
- Protein: 3.9 g
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