Best Vegan Gluten-Free Cornbread (Oil-Free)

Our quest for weight loss and improved health led us to a plant-based diet 12 years ago, and it was the best decision we ever made. Now I love finding new healthy, delicious recipes. Some of the recipes in my collection may call for oil, sat or sugar but as a general rule I omit, reduce Or replace them When possible.

1 ¼ cups (300g) canned lite coconut milk (shaken well first ) I recommend the Thai Kitchen or Sprouts brands

1 tablespoon + 1 teaspoon (20g) apple cide vinegar

1 ½ cups (234g) medium grind coarse cornmeal (NOT finely ground or it'll be DRY! ( I use this one by Bob's Red Mill Coarse Cornmeal)

¾ cup (84g) raw pecan halves

¼ cup (32g) oat flour

¼ cup (32g) tapioca starch

1 tablespoon double acting baking powder

½ teaspoon fine sea salt

1 ½ tablespoons (30g) pure maple syrup

subheading: NOTE:

Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl.

I use this scale.

subheading: NOTE:

Please note that this is NOT a sweet cornbread. As seen, there is only a tiny amount of sweetener. This is because I don't like sweet cornbread since I like to pair it with savory recipes like chilis and soups. It is only very mildly sweet. So, if you'd like yours a bit sweeter, add 2 to 3 tablespoons of dry sweetener (not more syrup) to the dry ingredients.

Directions at thevegan8.com

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