Vegan pumpkin cornbread
The “make with everything” side dish for fall. Gluten-free, lightly sweetened, and no added oils.
- Total Time: 50
- Yield: 6 1x
Ingredients
Scale
- 1/2 cup canned pumpkin puree
- 1/4 cup brown sugar
- 1/4 cup honey
- 1 cup Almond Breeze unsweetened almond milk mixed with 1 tablespoon apple cider vinegar
- 1 teaspoon cinnamon
- 1/2 teaspoon baking sode
- 1 cup cornmeal
- 1 1/3 cup almond meal
- pinch of sea salt
Instructions
- 1. Preheat the oven to 350 degrees and spray a 9×13 inch baking dish with olive oil or nonstick spray.
- 2. In a large bowl, combine the pumpkin, brown sugar, honey, almond milk mixture and cinnamon. Stir to combine.
- 3. In a separate bowl, whisk together the baking soda, cornmeal, almond meal, and salt.
- 4. Add the dry mixture to the wet mixture and stir until smooth and fully combined.
- 5. Pour the batter into the baking dish and bake for 38-40 minutes, until golden brown and set.
- 6. Allow to cool slightly before serving, if you can wait that long 🙂
Notes
- Feel free to use any whole grain flour instead of the almond meal!
- Some vegans include honey in their diet, while others choose to skip it. If you prefer to nix the sugar, try maple syrup instead.
- This tastes even better the next day 🙂
Nutrition
- Serving Size: 6
Find it online: https://fitnessista.com/the-best-pumpkin-cornbread-recipe/