Don’t let the ‘vegan’ part of this recipe scare you. This is Goldilocks cornbread. It’s a little sweet, but not too sweet; a little salty, but not overly so. Using fine cornmeal or corn flour in the recipe, creates a texture that isn’t too rich or dense, and not quite cakey either. Everything about this cornbread is a delightful compromise. Its just right!
Vegan Cornbread, The perfect balance of savory & sweet, rich & light. A batch of cornbread is great to keep around this time of year, especially as an accompaniment for a seasonal soup or served warm for an afternoon snack. Quick & comforting. This pairs beautifully with homemade Pumpkin Butter for a special occasion or holiday treat!
- 2 tsp apple cider vinegar (or fresh squeezed lemon juice)
- 2 cups organic soy or almond milk (room temperature)
- 1 1/2 cups organic (non-GMO) finely ground white or yellow cornmeal
- 1 cup unbleached all-purpose flour
- 2 tsp baking soda
- 1/2 tsp Himalayan pink or sea salt
- 2 Tbsp organic maple syrup
- 1/3 cup organic coconut oil (melted/liquid)
- Preheat oven to 400 degrees.
- Whisk the apple cider vinegar and milk together vigorously and set it aside.
- In a large mixing bowl, whisk together the cornmeal, flour, baking soda, salt, and maple syrup.
- Add the oil to the milk mixture and then add the wet ingredients to the dry ones, mixing until they are totally incorporated.
- Use a spoon or spatula to transfer the mixture into an 8 x 8-inch square baking dish and bake for 35 minutes, or until the top of the cornbread is firm and the edges are turning golden. Allow the bread to cool before serving.
Connecticut Farm Pumpkins, Did you know that pumpkin is actually a berry? And there are more than 800 different kinds of pumpkins! Pumpkins belong to the oldest cultivated plants on earth. Both the seeds and the flesh contain compounds that are incredibly healthy and good for you. Dark-orange colored Winter pumpkins are loaded with carotenoids, especially beta-carotene. Beta-carotene is a potent antioxidant that prevents free radicals from causing havoc in the body!
Pumpkin Butter’s festive taste and intoxicating aroma make it a Fall classic. The name is a little deceiving because there’s actually no butter in the recipe, but you use it like a spread or jam. It tastes like delicious pumpkin pie -sweet, rich, and full of flavor. The taste of Fall! It’s also vegan and gluten-free. Plus, it’s fun and easy to prepare!
- 1 cup of organic pumpkin puree
- 1/4 cup organic almond milk
- 1/2 cup raw honey
- 2 Tbsp organic maple syrup
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp nutmeg
- 1/4 tsp all spice
- 1/4 tsp coriander
- pinch of sea salt
- Put all the ingredients into a saucepan and mix thoroughly.
- Simmer the mixture on a low heat until it thickens ensuring to stir it constantly to prevent it from sticking to the bottom of the pan. It should take approx 20-30 minutes to thicken.
- Meanwhile, sterilize a canning jar by washing it in very hot soapy water, rinse thoroughly and dry in a low oven for about 15 minutes. In the last 5 minutes put the lid in the oven.
- When the butter has sufficiently thickened transfer to the jar and screw the lid on immediately.
- Decorate with burlap twine and or label & tag for gifting.