Vegancornbreadwithspeltflour Recipes
SPELT VEGAN CORNBREAD RECIPE
Steps:
- Preheat your oven to 350 F.
- In a large bowl, combined 1 cup of flour, 1 cup of cornmeal, 1/4 cup of sugar, 1/2 teaspoon of salt, 1 teaspoon of baking powder, and 1/4 teaspoon of baking soda. Stiff together lightly until combined.
- In a separate large bowl, mix together 1 cup of plant based milk of choice, 1/3 cup of canola oil, 1/4 cup of melted vegan butter, and 1 teaspoon of apple cider vinegar. Mix together till combined
- Add your wet ingredients to your dry ingredients and mix until combined. DO NOT OVER MIX OUR BATTER.
- Pour batter into a 9x9 inch baking pan and bake for 20-25 minutes. You know it is done once you stick a toothpick into it and it comes out clean. (see photo above)
- Allow to cool before cutting. Serve with your favorite soup and chili. Will store in refrigerator for 5 to 7 days and in the freezer for 2 to 3 months.
Nutrition Facts : Calories 259 kcal, Carbohydrate 28 g, Protein 3 g, Fat 14 g, SaturatedFat 1 g, Sodium 235 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CORNY CORN BREAD (VEGAN AND WHEAT-FREE)
This corny corn bread is vegan and wheat-free. We like these with jam or honey. Yum!
Provided by ChrissyintheKitchen
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a loaf pan.
- Soak chia seeds in warm water in a bowl for 5 minutes; drain.
- Blend chia seeds in a blender until smooth; add sucanat and agave nectar. Blend the mixture again until smooth.
- Sift cornmeal, spelt flour, baking powder, and salt into a large mixing bowl. Add frozen corn kernels and chia seed mixture to the cornmeal mixture; stir and pour into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 47.1 g, Fat 1.5 g, Fiber 3.1 g, Protein 4.2 g, SaturatedFat 0.1 g, Sodium 334.1 mg, Sugar 17.2 g
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
EASY SPELT CORN BREAD
This is based from the Aunt Jemima's recipe, but I modified it to be dairy free and with spelt flour.
Provided by jenaedk
Categories Breads
Time 28m
Yield 12-16 squares
Number Of Ingredients 7
Steps:
- Pre-heat oven to 400°F.
- Combine dry ingredients.
- Stir in wet ingredients until combined.
- Pour into 8x8 prepared pan and bake until golden brown, 20-25 minutes or until toothpick pulls clean.
Nutrition Facts : Calories 61, Fat 1, SaturatedFat 0.2, Cholesterol 15.5, Sodium 79.5, Carbohydrate 11.5, Fiber 0.7, Sugar 5, Protein 1.8
VEGAN CORNBREAD (WITH SPELT FLOUR)
A super quick and delicious recipe adapted from vegweb.com! I don't like really sweet cornbread, so feel free to sweeten to taste.
Provided by Harriet
Categories Breads
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease a 2 quart casserole dish.
- Mix wet and dry ingredients separately, then combine until just mixed.
- Pour into casserole dish, and bake approximately 22 minutes.
- Best served hot out of the oven!
Nutrition Facts : Calories 124.3, Fat 5.3, SaturatedFat 0.4, Sodium 408.5, Carbohydrate 18.8, Fiber 1.5, Sugar 2.1, Protein 1.7
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VEGAN CORNBREAD (SKILLET CORNBREAD) - THE HIDDEN …
From thehiddenveggies.com
- Add the dry ingredients (1 1/2 cup cornmeal, 1 1/2 cup flour, 1 tbsp baking powder, 1 tbsp sugar, 1 tsp salt) to a mixing bowl and give them a stir.
- Add the wet ingredients (1 cup plant milk, 1 1/4 cup water, 1/3 cup oil) to the mixing bowl and stir with a whisk until just combined.
- Pour the batter into the bottom of a parchment-lined casserole dish or an oiled 10 or 12” iron skillet or baking pan. (Use an 8 X 8-inch pan for thick slices or a 9 X13 inch for thinner pieces.)
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