Vegan Rosemary Spelt Cornbread
Author: 
Recipe type: bread
Cuisine: vegan
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 1 tbs ground flax
  • 3 tbs warm water
  • 2 cups cornmeal
  • 1 cup spelt flour
  • 1 tbs baking powder
  • ⅛ tsp salt
  • 1 tbs fresh rosemary, chopped
  • 1 tsp smoked paprika
  • 1 cup almond milk
  • 1 tsp apple cider vinegar
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • 1 cup corn kernels
Instructions
  1. Preheat oven to 375°. Grease a 10" skillet.
  2. Prepare flax "egg' by stirring ground flax together with warm water in a small bowl. Let sit 10 minutes before using.
  3. In a large bowl, whisk together cornmeal, flour, baking powder, salt, rosemary and paprika.
  4. In a small bowl, stir together almond milk, apple cider vinegar, coconut oil and maple syrup.
  5. Add contents of small bowl to large and mix thoroughly. Fold in corn kernels.
  6. Transfer batter to skillet and press down evenly. Bake for 25 minutes, until edges are crips and golden. Let it sit until cool enough to handle, then serve warm.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/11/11/vegan-rosemary-spelt-skillet-cornbread/