*Updated* Vegan Pumpkin Cornbread
A while back I posted a vegan, pumpkin cornbread here. It was gluten-free and really yum, but honestly, not fantastic. The flavor was good, but it was a bit crumblier that I would have liked. I wanted a more moist version that would pair well with my soups or chili or even some Jamaican style rice and peas, so last week I set out to make some. I lucked out and hit the nail on the head on the first shot!
It was flavorful and moist and totally delicious!
Here's how I did it:
Ingredients:
- 1 cup maple syrup
- 1½ cups coconut milk mixed with 2 tablespoons apple cider vinegar
- 2 tablespoons flax meal
- 2 tablespoons wheat germ
- 1 can organic pumpkin
- ¼ cup coconut oil
- 1½ cups cornmeal
- 1½ cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- Preheat oven to 375 degrees.
- Line a 9x9 or a muffin tin (I use a mini loaf pan cause I think it’s supercute) with parchment paper then coat with coconut oil.
- In the bowl of a mixer combine the maple syrup, coconut milk mixture, flax, germ, pumpkin, and coconut oil.
- In a separate bowl, combine the cornmeal, flour, baking soda and powder, salt, and cinnamon.
- Add the dry mixture to the wet and mix until combined.
- Pour into pans and bake for 25 minutes.
- Serve warm with a bit of coconut butter spread or Earth Balance!
It was actually so good we all ate waaaay too much of it. I had to give some away to friends down the street just to get it out of my house;) Avi loved it too and ate a ton! Check her out grubbing:
