I made chili for dinner and wanted to make a vegan cornbread with chia seeds instead of eggs, so I started pulling flours out of the cupboard and calculating. Then I thought…I bet someone has already done this. And someone totally had.
I tweaked a couple of things from the original recipe, swapping in coconut sugar and honey for the white sugar, etc.
- 1/2 cup organic corn meal
- 1/2 cup broken corn
- 1/2 cup spelt flour
- 1/2 cup all-purpose gluten free flour
- 5 tablespoons coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons chia seeds
- 1/2 cup water
- 1 cup soy milk
- 1 tsp apple cider vinegar
- 1/4 cup coconut oil (melted)
Preheat oven to 425 degrees.
Prepare a vegan buttermilk by mixing the soy milk with the vinegar and set aside.
Mix the chia seeds with the 1/2 cup water, set aside. Let these set for 10 minutes.
Combine all dry ingredients in food processor. Add milk, oil, chia seed mixture and pulse 5-10 times until combined. Pour batter into an 8×8 greased baking pan or dish. Bake for 25 minutes. Test by inserting a toothpick, if it comes out clean it’s ready.