Vegan Pumpkin Cornbread

Prep Time

40

Minutes

Cook Time

40

Minutes

Difficulty

Easy

Serves Up To

6

Servings


Nutrition Information

Total Fat13.7 g
Sodium171.8 mg
Potassium118.7 mg
Total Carbohydrates42.8 g
Dietary Fiber5.4 g
Sugars21.4 g
Protein7.6 g

Ingredients

  • 1/2 cup canned pumpkin puree
  • 1/4 cup brown sugar 1/4 cup honey 1 cup Almond Breeze Unsweetened Original Almondmilk mixed with 1 tablespoon apple cider vinegar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 1/3 cup almond meal
  • Pinch of sea salt

Directions

  1. 1

    Preheat the oven to 350 degrees and spray a 9x13 inch baking dish with olive oil or nonstick spray.

  2. 2

    In a large bowl, combine the pumpkin, brown sugar, honey, almond milk mixture and cinnamon. Stir to combine.

  3. 3

    In a separate bowl, whisk together the baking soda, cornmeal, almond meal, and salt.

  4. 4

    Add the dry mixture to the wet mixture and stir until smooth and fully combined.

  5. 5

    Pour the batter into the baking dish and bake for 38-40 minutes, until golden brown and set.

  6. 6

    Allow to cool slightly before serving, if you can wait that long!

Made with these products:

Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

View Product

Notes

  • Feel free to use any whole grain flour instead of the almond meal!
  • Some vegans include honey in their diet, while others choose to skip it. If you prefer to nix the sugar, try maple syrup instead.
  • This tastes even better the next day!

Courtesy of: The Fitnessista

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