Virtual Vegan Potluck: GARDEN HARVEST CORNBREAD (Vegan, Gluten-Free, Refined Sugar-Free & Oil-Free)

Yes! It’s the Virtual Vegan Potluck again!

I love this potluck because I always discover fantastic blogs that I did not know existed and recipes that only dreams are made of. Last potluck I created this recipe for the dessert category. This time around I thought I’d try out another category, so breads it was! Oh, and I can’t forget to mention that this potluck there is an optional special ingredient of…

BEETS

When I think of beets I think of chilly weather and comforting foods. And what’s more comforting than freshly baked cornbread! This was actually the first cornbread I’ve ever made, let alone developed. My first attempt had a serious molasses taste, specifically on the first day. By day two it had mellowed out significantly. If you like molasses, feel free to use up to 1/4 cup and decrease the maple syrup by 2 tbsp. If you hate molasses, feel free to cut it out and use 1/2 cup of maple syrup or agave nectar.

This cornbread is not overly sweet and not overly savoury. It’s basically the perfect snack bread. My favourite way to enjoy it was with a dollop of almond butter on top:

Garden Harvest Cornbread

A super moist and veggie-filled cornbread that can be enjoyed as a snack or along with your favourite soup. 

Serves 12-16

Ingredients:

• 2 tbsp ground flax seed mixed with 6 tbsp water and set aside for 5 minutes
• 1/4 cup unsweetened applesauce
• 1/4 cup + 2 tbsp maple syrup or agave nectar
• 2 tbsp molasses
• 1 cup unsweetened non-dairy milk
• 1 cup fine grind cornmeal
• 1/2 cup millet flour
• 1/4 cup tapioca starch
• 1 1/2 tsp xanthan gum
• 4 tsp baking powder
• 1/2 cup shredded beets
• 1/2 cup shredded zucchini
• 1/2 cup shredded carrot

Instructions:

1. Pre-heat oven to 350 degrees and line 9 x 9 pan with parchment paper.
2. In a medium bowl mix together the first 5 ingredients and mix until well combined.
3. In a large bowl mix together cornmeal, millet flour, tapioca starch, xanthan gum and baking powder.
4. Add the contents of the medium bowl to the large bowl and mix until just combined.
5. Fold in the shredded veggies and pour batter into prepared pan.
6. Bake for 40-45 minutes, or until an inserted toothpick comes out clean.
7. Let cool completely before cutting.

To see the rest of the potluck, follow the button below. To see the recipe before mine, click HERE!

  

xoxo Erin

UPDATED! This recipe has been shared at Healthy Vegan Fridays.