Skillet Cornbread Recipe
🔪Prep Time: 5 minutes
👩🍳Cook Time: 15 minutes
Olive oil spray (or vegan cooking spray, soy-free if necessary)
1 cup unsweetened almond milk
1 teaspoon apple cider vinegar
¼ cup + 2 tablespoons warm water
2 tablespoons flax meal
1½ cups fine cornmeal (certified gluten-free if necessary)
1 cup oat flour (certified gluten-free if necessary)
¼ cup almond flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ cup sunflower oil (or grapeseed oil)
¼ cup maple syrup
1Preheat the oven to 400°F . Spray a 10-inch cast-iron skillet with olive oil.
2In a 2-cup liquid measuring cup or a medium bowl, combine the milk with the vinegar.
3In a small cup or bowl, mix together the water and flax meal. Let both rest while you prepare the rest of the ingredients, or for 3 to 4 minutes.
4In a large bowl, whisk together the cornmeal, oat flour, almond flour, baking powder, salt, cumin, and paprika.
5Once the flax meal mixture has thickened, add it to the milk. Add the sunflower oil and maple syrup. Stir until fully combined.
6Add the wet ingredients to the dry ingredients and stir until just combined. Pour into the prepared skillet.
7Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Let rest for 5 to 10 minutes before serving.
8Leftovers will keep in an airtight container in the fridge for 2 to 3 days.
Top Vegan Recipe Resources 🥑
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Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.
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A vegan chef and wellness expert, Leslie is the glowing face of a fresher plant-based movement that refuses to compromise style for sustainability. Walking the plant-based talk since age eight, this Southern California native has always been well ahead of the times with her meatless mindset. She works as a consulting chef for hotels, resorts, and restaurants around the world and is currently the vegan chef at the Four Seasons, Punta Mita, Mexico.
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