Vegan Pumpkin Cornbread 1 Bowl

veganricha.com

Alicia Jacobs

subheading: Wet:

½ cup ( 122.5 g) pumpkin puree

2 tbsp oil (organic safflower or coconut)

¼ cup ( 80.5 g) maple syrup

¾ cup ( 187.5 ml) almond milk or other non dairy milk to make nut-free

1 tsp vinegar (apple cider or white)

subheading: Dry:

½ cup ( 62.5 g) flour (I use unbleached all purpose)

1.5 tsp baking powder

¼ tsp ( 0.25 tsp) baking soda

1 tsp pumpkin pie spice (more or less to preference)

⅓ tsp ( 0.33 tsp) salt (or scant ½ tsp)

¾ cup ( 119.25 g) fine or medium cornmeal

Directions at veganricha.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer