Happy New Year! Happy Spring! Happy Saturday!
Remember me, Tonya?! The blogger who on occasion abandons her blog and desperately misses it only to return with sentiments of, “I missed my blog.” 😩
Well, I’m back!!
I have recipes to share and stories to tell, but first, can we talk about this winter meets spring situation?
Contrary to the calendar, I have 4-6 inches of snow on my front lawn. So in other words, we’re still in cornbread season.
With that said, let me tell you what this cornbread IS NOT:
- 🚫 cornmeal
- 🚫 eggs
- 🚫 gluten
Yes, you can still have cornbread just like grandma used to make without adding GMO grain, animal products, and gluten. For those of you new to my blog, I’m vegan and this is a vegan blog. To learn more about my vegan journey check out this post.
So yeah, your search for the perfect cornbread is officially over! This soulful vegan cornbread is one of the best.
It has a sweet, cake-like consistency, topped with hearty rich hemp seeds that will satisfy your healthy fatty acids loaded with (omega-3) and (omega-6).
This is my new go-to recipe for cornbread that bakes to perfection. It pairs perfectly with my lentil quinoa chili or my cozy chickpea soup!
How To Prepare Soulful Vegan Cornbread
- Dry Ingredients
- ¼ cup Garbanzo Flour
- 1½ cup Kamut flour
- 1½ cup Spelt flour
- ½ teaspoon pink Himalayan salt
- 1 teaspoon baking soda
- 1½ tablespoon baking powder (aluminum-free)
- 2½ tablespoons of hemp seeds for topping
- Wet Ingredients
- ⅓ cup Agave
- ⅓ cup Grapeseed oil
- 1 cup Hemp Milk or Coconut Milk
- 1¼ cup Springwater
- Preheat the oven to 350 degrees.
- Lightly coat a 9-inch skillet with grapeseed oil.
- In a medium bowl, whisk together dry ingredients.
- Add wet ingredients to dry ingredients and mix until the mixture is smooth.
- Pour mixed ingredients into the skillet.
- Lightly sprinkle with Hemp seeds.
- Place in oven for 35 minutes.
- Remove from oven and allow to cool.
- Slice and Enjoy!
