Vegan Pumpkin Cornbread
Cook Time:
40
Minutes
Difficulty:
Easy
Serves Up To:
6
Servings
Nutrition Information
| Total Fat | 13.7 g |
|---|---|
| Cholesterol | 0.0 mg |
| Sodium | 171.8 mg |
| Potassium | 118.7 mg |
|---|---|
| Total Carbohydrates | 42.8 g |
| Dietary Fiber | 5.4 g |
| Sugars | 21.4 g |
| Protein | 7.6 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
Preheat the oven to 350 degrees and spray a 9x13 inch baking dish with olive oil or nonstick spray.
- 2
In a large bowl, combine the pumpkin, brown sugar, honey, almond milk mixture and cinnamon. Stir to combine.
- 3
In a separate bowl, whisk together the baking soda, cornmeal, almond meal, and salt.
- 4
Add the dry mixture to the wet mixture and stir until smooth and fully combined.
- 5
Pour the batter into the baking dish and bake for 38-40 minutes, until golden brown and set.
- 6
Allow to cool slightly before serving, if you can wait that long!
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!
Made with these products:
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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