MOIST VEGAN CORNBREAD
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
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
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
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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