I am continuing to roll with the pumpkin themed recipes, in hope of inspiring a new recipe for your Thanksgiving table. Warm and fresh cornbread from the oven is a wonderful addition to the holiday a meal or for a special treat. Canned pumpkin is a staple in many homes this time of the year, and if you made a recipe with some of it and need to use up the rest, this recipe is perfect for that. It is delicious, quick to make, vegan, gluten free and dairy free, but you would never know!
PUMPKIN CORNBREAD adapted from @FreshnNatural
Yield : one 9 inch cornbread Servings : 6-8 servings
Prep Time : 10m / Cook Time : 30m / Ready In : 40m
Ingredients
1 cup Bob’s Red Mill medium grind cornmeal
1 cup Bob’s Red Mill All Purpose Gluten Free flour
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp sea salt
1 cup lite coconut milk, brand of preference
1/2 cup organic canned pumpkin puree
2 Tbsp unrefined coconut oil, warmed to liquid
2 Tbsp 100% Pure maple syrup
1 Tbsp Apple Cider Vinegar
directions
Preheat the oven to 375 degrees. Line a 9 inch round pan with parchment on the bottom and spray with non-stick spray. In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, sea salt. Whisk in coconut milk, pumpkin, coconut oil, and agave nectar until well combined. Whisk in cider vinegar quickly until just combined, then pour into prepared pan(s). Bake for 30 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. Cool a few minutes before turning out from pan.
“My life is my message.” ~Gandhi
Be Well ~Meg @REJOOVwith MEG
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