Healthy Recipe: Gluten-Free, Vegan Cornbread

Friday, April 28, 2017

“I can’t believe it's vegan and gluten-free" cornbread!


  • 6 tablespoons coconut oil
  • ½ cup maple syrup
  • 2 ¼ cups cashew milk (1/2 cup raw cashews blended in 2 cups water)
  • Juice of one lemon
  • 3 “flax eggs” (6 tablespoons ground flax seeds, soaked in 12 tablespoons of water)
  • 1 ½ cups yellow cornmeal, fine or medium coarse grind
  • 1 cup gluten free flour
  • 1 ½ tablespoons baking powder
  • 1 ½ teaspoons kosher salt 
  • ½ teaspoon baking soda
  • 1 fresh jalapeno pepper, small dice

Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the coconut oil over medium heat. Cook, swirling pan to lightly coat sides and bottom.
Pour oil into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the oil, then whisk in cashew milk and lemon juice. Mix in the “flax eggs”. Add jalapenos, to taste. Then whisk in the cornmeal, flour, baking powder, salt and baking soda. Pour the batter back into the cast iron skillet. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.

PREP  TIME: 45 minutes

YIELD: 12 servings

Recipe by Fernanda Larson, MS, CN, Bastyr Nutrition Faculty, 2017