Fall has arrived, so at my house it is pumpkin EVERYTHING! I was excited to find this recipe for pumpkin cornbread. A few simple changes made it a healthier, gluten free, dairy free alternative to that boxed cornbread from the store.
Ingredients:
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1 cup Almond Milk
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1 tbs White Vinegar
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1 cup Cornmeal
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1 cup Almond Flour
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1/2 tsp Sea Salt
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1 tsp Cinnamon
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1/4 tsp Cloves
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1/2 tsp Baking Soda
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1/2 cup Coconut Oil, melted
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1/3 cup Golden Monkfruit Sweetener
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1 (15 oz) can Pumpkin Puree
Instructions:
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Preheat oven to 375 degrees.
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Coat a 8 inch round pan (or cast iron) with cooking spray.
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Stir together almond milk and vinegar and let sit for 10 minutes.
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Meanwhile, whisk together cornmeal, almond four, salt, spices, and baking soda.
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In a separate bowl, thoroughly combine oil, sweetener, and pumpkin puree until smooth.
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Add almond milk mixture to wet ingredients, followed by dry ingredients until combined.
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Pour into prepared pan and bake for 25-30 minutes until a toothpick comes out clean.
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Allow to cool before cutting and serving.