Gluten Free Vegan Cornbread

Who can eat Chili without cornbread? Definitely not me! I have long been searching for a gluten free and vegan version of cornbread, but they all fell flat. Some literally. Others just didn’t hold together well, and still other’s were lacking greatly in the flavor department. If you’re looking for a great gluten free mix you should make Sarah’s gluten free flour blend. I really think it’s what makes this cornbread so delicious! If you try another blend & it works well, I’d love to know about itcornbread2cornbread 1

Gluten Free Vegan Cornbread

1/2 cup Earth Balance soy free spread

Scant 1/2 cup white sugar

4 1/2 tsp ener-g egg replacer beaten with 6 Tablespoons water until frothy

3/4 cup non-dairy milk

1 teaspoon apple cider vinegar

1/2 teaspoon baking soda

1 cup organic cornmeal  (make sure to buy organic & avoid GMO’s! I buy all mine from Vitacost)

1 cup gluten free flour (Sarah’s gluten free flour blend)

1/2 teaspoon salt

Preheat oven to 375 degrees. Grease an 8×8 pan.

In a small bowl combine non-dairy milk with 1 teaspoon apple cider vinegar and set aside.

Melt Earth Balance in a medium size saucepan on low heat. Once melted, remove pan from heat and stir in sugar. Add prepared egg replacer and mix until well blended.

Add the baking soda to the non-dairy milk/apple cider vinegar, then pour the milk mix into the pan with the Earth Balance, sugar & egg replacer and rigorously blend until incorporated.

Combine the gluten free flour, cornmeal, salt & add the dry ingredients to the wet until little or few lumps remain being careful not to over-mix. Pour batter into prepared pan.

Bake in preheated oven to 30-40 minutes or until a toothpick inserted into the center comes out clean.

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Grain Free Vegan “Healthy” Brownies

There are day’s when I want something sweet and chocolaty, but I don’t want to eat something heavy & incredibly bad for me. That’s when I turn to my “healthy” brownies. Maybe it makes me feel better to call them healthy than it really should. Either way, these brownies are moist and chewy & give you the perfect amount of guilt without actually being too guilty.

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Grain Free Vegan “Healthy” Brownies

1 1/2 Cups Almond Meal
1/4 Cup unsweetened cocoa powder
1 teaspoon non-alluminum baking powder
1/2 tsp baking soda
5 pitted Medjool dates
1/2 Cup Spectrum Organic Shortening (I buy it & most of my pantry goods from Vitacost.com)
4 one ounce squares unsweetened baking chocolate
1 Cup coconut sugar
1 2.5 oz jar baby prunes
1 small zucchini peeled & grated
1 ener-g egg (prepared according to box)
1 Tablespoon vanilla
Walnuts to top (if desired)

In the bowl of a food processor (this is the model I have and I highly recommend it!)  blend almond flour, cocoa powder, baking powder, baking soda. Add dates and process until completely blended into almond mixture.

On a double broiler, melt shortening and unsweetened baking chocolate. Once melted, remove bowl from heat and add coconut sugar, stirring well with rubber spatula. Add baby prunes and mix completely. Add vanilla, egg replacer and combine. Fold in grated zucchini.

Pour the wet mixture into the food processor with the almond flour mix. Blend until completely smooth.
Pour into a greased and floured 8×8 dish. Bake at 325 degrees for 30-40 minutes.  You’ll know they’re done when they sink in the middle a bit and the outsides get a little crisp/cracked looking. Let cool completely before cutting.

 

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