It all started when I saw the last signs of Jersey Fresh Corn at a farmer’s market.
In a cornbread recipe?
I mean. A girl’s gotta love her cornbread, right?
It’s a perfect dessert.
A decadent breakfast, toasted with nut butter.
Or just simply eaten alone.
Yes, it’s just that good.
The raw cacao takes the cake on this one…
No pun intended.
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.
This baby’s got your name on it.
It’s on me.
Gluten-Free and Vegan
- 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
- Preheat oven to 375° F. Prepare a 9 x 9 loaf pan with nonstick baking spray.
- In large bowl, combine tapioca flour, cornmeal, brown rice flour, cornstarch, sugar, baking powder, baking soda, and sea salt. Whisk well to combine.
- In a separate bowl, combine Earth Balance melted butter, almond milk, agave nectar and egg substitute; whisk well to combine.
- Add wet ingredients to dry ingredients; mix well. Add raw cacao nibs, chili powder and cinnamon.
- Transfer mixture into prepared loaf pan. Bake for 35-40 minutes or until golden brown.
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”