1 cup almond milk (you can also use rice or hemp milk)
1 Tbsp. organic white vinegar
2 cups organic cornmeal
2 Tbsp. aluminum-free baking powder
1 tsp. sea salt
½ tsp. ground cinnamon
½ tsp. baking soda
2 Tbsp. stevia powder
2 Tbsp. organic coconut oil
1 (11 ounce) can organic salted golden sweet corn, drained
½ tsp. pure vanilla extract
¼ cup organic applesauce
½ tsp. fresh orange zest
¼ cup dairy-free semi-sweet chocolate chips (use raw cacao nibs for sugar-free version)
Preheat oven to 425 degrees F. Prepare an 8 x 8 baking dish with nonstick baking spray; set aside.
In a small bowl, combine almond milk with vinegar.
In a separate medium sized bowl, combine cornmeal, baking powder, sea salt, cinnamon, baking soda and stevia mix well.
In a separate bowl, add coconut oil, corn, vanilla extract, applesauce and orange zest. Add almond milk mixture.Transfer this mixture into the dry cornmeal bow and mix to combine. Gently fold in chocolate chips.
Transfer mixture to the prepared baking dish. Bake for 20-30 minutes or until cornbread is golden brown.
Remove from oven; set aside to cool for 25 minutes before serving.