Vegan Tahini Cornbread Recipes

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MOIST VEGAN CORNBREAD



Moist Vegan Cornbread image

I don't like dry cornbread. This vegan version is tasty, and moist. It does not last long, however, so you do need to eat it within 2 days.

Provided by PdxBarb

Categories     Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

2/3 cup maple syrup
1/3 cup canola oil
1 cup plain soymilk
1 cup whole wheat flour
1 cup fine cornmeal
1 tablespoon baking powder
1 teaspoon kosher salt

Steps:

  • Heat oven to 350 degrees.
  • Stir first three ingredients together.
  • In another bowl whisk together the flour, cornmeal, baking powder and salt. Regular salt will work as well.
  • Mix wet and dry ingredients together and pour into a greased 9x9 square pan. Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes), until tester comes out clean.

Nutrition Facts : Calories 272, Fat 10.5, SaturatedFat 0.9, Sodium 378.4, Carbohydrate 42.5, Fiber 2.9, Sugar 17.2, Protein 4.2

VEGAN TAHINI CORNBREAD



Vegan Tahini Cornbread image

I love this corn bread recipe. It offers you a choice of using whole wheat pastry flour and white flour in any combination of ratios. I have used it with the w.w. pastry and it is really yummy. It tastes a little hearty, but in a good way! Not over the top, if you know what I mean. It feels like you are eating something good for you, and it tastes good too! It's from the Horn of the moon cookbook (Ginny Callan). I have swapped out molasses for maple syrup or honey.

Provided by winsomehill

Categories     Breads

Time 40m

Yield 6 slices, 6 serving(s)

Number Of Ingredients 10

1 cup cornmeal
1 cup flour (1/2 c ww pastry flour, 1/2 c white flour, or your choice)
5 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons sunflower oil
1 1/4 cups water
2 tablespoons blackstrap molasses
1 teaspoon poppy seed
butter
tahini

Steps:

  • In separate bowls, mix together dry ingredients and another with wet ingredients. Then stir together until moist, adding a bit more water if needed to make a smooth consistency.
  • Pour into 10-inch oiled pie plate and sprinkle top with poppy seeds.
  • Bake 20 minutes at 400°F
  • Serve with Butter or Tahini.
  • 6 servings.

Nutrition Facts : Calories 209.6, Fat 5.7, SaturatedFat 0.8, Sodium 411.8, Carbohydrate 36.6, Fiber 2.1, Sugar 0.2, Protein 3.9

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