#vegancornbread

A delicious vegan and gluten-free cornbread made in a skillet with the nutty flavor of pecans. This recipe is oil-free and perfect for a comforting meal.

Ingredients: 1 cup cornmeal. 1/2 cup almond flour. 1/4 cup tapioca flour. 1/4 cup coconut sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup almond milk. 1/4 cup unsweetened applesauce. 1 tbsp apple cider vinegar. 1/2 cup chopped pecans.

Instructions: Warm the oven up to 190C 375F. Tapioca flour, coconut sugar, baking powder, baking soda, and salt should all be mixed together in a bowl. To the dry ingredients, add the apple sauce, almond milk, and apple cider vinegar. Mix everything together. Add the chopped pecans and mix them in. Put the batter into a skillet that has been greased. Put it in the oven for 25 to 30 minutes, or until it's golden brown and a toothpick stuck in the middle comes out clean. Let it cool a bit before cutting it up and serving it.

Prep Time: 10 minutes

Cook Time: 25 minutes

A delicious vegan and gluten-free cornbread made in a skillet with the nutty flavor of pecans. This recipe is oil-free and perfect for a comforting meal.

Ingredients: 1 cup cornmeal. 1/2 cup almond flour. 1/4 cup tapioca flour. 1/4 cup coconut sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup almond milk. 1/4 cup unsweetened applesauce. 1 tbsp apple cider vinegar. 1/2 cup chopped pecans.

Instructions: Warm the oven up to 190C 375F. Tapioca flour, coconut sugar, baking powder, baking soda, and salt should all be mixed together in a bowl. To the dry ingredients, add the apple sauce, almond milk, and apple cider vinegar. Mix everything together. Add the chopped pecans and mix them in. Put the batter into a skillet that has been greased. Put it in the oven for 25 to 30 minutes, or until it's golden brown and a toothpick stuck in the middle comes out clean. Let it cool a bit before cutting it up and serving it.

Prep Time: 10 minutes

Cook Time: 25 minutes

A delicious vegan and gluten-free cornbread made in a skillet with the nutty flavor of pecans. This recipe is oil-free and perfect for a comforting meal.

Ingredients: 1 cup cornmeal. 1/2 cup almond flour. 1/4 cup tapioca flour. 1/4 cup coconut sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup almond milk. 1/4 cup unsweetened applesauce. 1 tbsp apple cider vinegar. 1/2 cup chopped pecans.

Instructions: Warm the oven up to 190C 375F. Tapioca flour, coconut sugar, baking powder, baking soda, and salt should all be mixed together in a bowl. To the dry ingredients, add the apple sauce, almond milk, and apple cider vinegar. Mix everything together. Add the chopped pecans and mix them in. Put the batter into a skillet that has been greased. Put it in the oven for 25 to 30 minutes, or until it's golden brown and a toothpick stuck in the middle comes out clean. Let it cool a bit before cutting it up and serving it.

Prep Time: 10 minutes

Cook Time: 25 minutes

These vegan and gluten-free lemon cornbread cookies are a delightful treat that combine the flavors of cornmeal and zesty lemon. Perfectly tender with a hint of crunch from chopped nuts, they are easy to make and even easier to enjoy.

Ingredients: 1 cup fine cornmeal. 1/2 cup almond flour. 1/3 cup coconut sugar. 1/2 teaspoon baking soda. 1/4 teaspoon salt. Zest of 1 lemon. 3 tablespoons lemon juice. 3 tablespoons coconut oil, melted. 1 teaspoon vanilla extract. 1/3 cup non-dairy yogurt. 1/4 cup almond milk. 1/2 cup chopped nuts e.g. walnuts or pecans.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. The fine cornmeal, almond flour, coconut sugar, baking soda, salt, and lemon zest should all be mixed together in a large bowl. Melt the coconut oil and add it to the dry ingredients. Then add the vanilla extract, nondairy yogurt, and almond milk. Mix well until a dough comes together. Add the chopped nuts to the dough and mix them in. Using a cookie scoop or tablespoon, drop spoonfuls of dough about 2 inches apart on the baking sheet that has been prepared. Spread out each ball of dough with the back of a spoon to make a cookie shape. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy these tasty gluten-free and vegan lemon cornbread cookies after they've cooled down!

Prep Time: 15 minutes

Cook Time: 10-12