EASY SPELT CORN BREAD
This is based from the Aunt Jemima's recipe, but I modified it to be dairy free and with spelt flour.
Provided by jenaedk
Categories Breads
Time 28m
Yield 12-16 squares
Number Of Ingredients 7
Steps:
- Pre-heat oven to 400°F.
- Combine dry ingredients.
- Stir in wet ingredients until combined.
- Pour into 8x8 prepared pan and bake until golden brown, 20-25 minutes or until toothpick pulls clean.
Nutrition Facts : Calories 61, Fat 1, SaturatedFat 0.2, Cholesterol 15.5, Sodium 79.5, Carbohydrate 11.5, Fiber 0.7, Sugar 5, Protein 1.8
VEGAN CORNBREAD (WITH SPELT FLOUR)
A super quick and delicious recipe adapted from vegweb.com! I don't like really sweet cornbread, so feel free to sweeten to taste.
Provided by Harriet
Categories Breads
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease a 2 quart casserole dish.
- Mix wet and dry ingredients separately, then combine until just mixed.
- Pour into casserole dish, and bake approximately 22 minutes.
- Best served hot out of the oven!
Nutrition Facts : Calories 124.3, Fat 5.3, SaturatedFat 0.4, Sodium 408.5, Carbohydrate 18.8, Fiber 1.5, Sugar 2.1, Protein 1.7
VEGAN CORNBREAD!
I took this recipe word-for-word off the about.com website. I haven't tried it, but I figured we needed a vegan cornbread recipe to go along with vegetarian chili :)
Provided by pollen
Categories Quick Breads
Time 30m
Yield 1 pan
Number Of Ingredients 10
Steps:
- Mix dry ingredients in a bowl.
- Mix wet ingredients in another bowl.
- Add wet to dry and stir well.
- Bake at 375° for about 30 minutes, or until golden brown.
Nutrition Facts : Calories 1171, Fat 5.9, SaturatedFat 0.9, Sodium 3049.6, Carbohydrate 264, Fiber 17.1, Sugar 51.4, Protein 25.3
VEGAN CORNBREAD
I got this recipe in my email today from Cooks Illustrated. It is a blue-ribbon winner developed by 11 year old Dana Sly.
Provided by Vino Girl
Categories Quick Breads
Time 50m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F
- Spray 8-inch-square baking dish with nonstick cooking spray.
- Bring the water to a boil in a small saucepan.
- Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.
- Set aside.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
- Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.
- Beat just until smooth (do not overbeat.)
- Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.
Nutrition Facts : Calories 198.6, Fat 7.8, SaturatedFat 0.7, Sodium 374.8, Carbohydrate 29.2, Fiber 2, Sugar 6.8, Protein 3.7
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- Grease a 6 x 9 inches (15 cm x 23 cm) or 8 x 8 inches (20 x 20 cm) pan (or line it with parchment paper) and preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Combine the gluten-free flour, cornmeal, sugar, baking powder, baking soda, and salt in a mixing bowl. Stir with a spoon or whisk.
- In a different bowl, combine plant-based, vinegar, oil, and pumpkin puree. Pour the mixture to the dry ingredients and stir with a whisk until combined. You can also use an electric hand mixer.
- Taste the batter and add more sweetener if you prefer it sweeter. Then pour the batter into the prepared pan.
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- When the oven is ready – pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
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