Gluten-Free Vegan Cacao Cornbread

gluten-free cornbread

It all started when I saw the last signs of Jersey Fresh Corn at a farmer’s market.

Funny how a little farmer’s market can turn my brain into a recipe wizard.

Raw cacao

In a cornbread recipe?

Sure.

Why not?

I mean. A girl’s gotta love her cornbread, right?

And what’s cornbread without a little added natural sweetness from agave and raw cacao.

It’s a perfect dessert.

A decadent breakfast, toasted with nut butter.

A lovely lunch enjoyed toasted ask croutons atop a salad.

Or just simply eaten alone.

It’s that good.

Yes, it’s just that good.

The raw cacao takes the cake on this one…

No pun intended.

She’s a winner.

Whether you’re looking for a cornbread for a main dish, a side dish, an appetizer or dessert… She’s the beauty you’ve been longing to bake.

Trust me; it’s the simple combination of sweet n’ savory that makes each moist bite Perfection.

This baby’s got your name on it.

Go ahead, have a slice.

It’s on me.

Raw Cacao Cornbread

Gluten-Free and Vegan

Serves 8

Ingredients

  • 2 tablespoons tapioca flour
  • 1 1/4 cups ground yellow cornmeal
  • 2/3 cup brown rice flour
  • 1/4 cup cornstarch
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp. sea salt
  • 6 Tbsp. Earth Balance Vegan Butter sticks, melted
  • 1/2 cup almond milk
  • 1/4 cup agave nectar
  • Egg substitute for 4 eggs
  • 1/3 cup raw cacao nibs
  • Pinch of chili powder
  • Pinch of cinnamon

Directions

  1. Preheat oven to 375° F. Prepare a 9 x 9 loaf pan with nonstick baking spray.
  2. In large bowl, combine tapioca flour, cornmeal, brown rice flour, cornstarch, sugar, baking powder, baking soda, and sea salt.  Whisk well to combine.
  3. In a separate bowl, combine Earth Balance melted butter, almond milk, agave nectar and egg substitute; whisk well to combine.
  4. Add wet ingredients to dry ingredients; mix well. Add raw cacao nibs, chili powder and cinnamon.
  5. Transfer mixture into prepared loaf pan.  Bake for 35-40 minutes or until golden brown.
  6. Enjoy.

And if you are in the Manhattan or New Jersey area, I’d love to see you at one of my upcoming Gluten-Free Cooking Classes:

 

Whole Foods Bowery: Gluten-Free Cooking Class-Wednesday September 14th

General Electric Monogram Showroom: Gluten-Free Cooking Class-Tuesday, September 20th

Mumford’s Culinary Center: Gluten-Free Cooking Class- Thursday, November 17th

A special tribute to all those who lost loved ones in 9/11. I have joined my fellow blogging pal, Marla Meredith to support “A Decade Has Passed- We Bake to Remember”

 

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14 replies
  1. Alyse
    Alyse says:

    Oh wow, Amie. I never would have thought to put cacao and cornbread together…you’re a genius! I might give this recipe a non-vegan try (just because I don’t keep egg or butter substitutes on hand). I want this in my belly, now.

    Reply
    • Amie
      Amie says:

      Thank you, Sherilyn; so great to hear from you! So happy you like this combo; hope you enjoy the recipe too! Sad to think it’s been 10 years, isn’t it? xo Love ya.

      Reply

Trackbacks & Pingbacks

  1. […] What’s a cold winter night without cornbread? […]

  2. [...] her blog at www.TheHealthyApple.com . For photos and more about Amie’s recipe click on: http://thehealthyapple.com/2011/09/09/gluten-free-vegan-cacao-cornbread/ And the next time I’m in NY,NY I’ll be looking Amie up and trying one of her [...]

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