Sweet Chia Seed Cornbread (GF, Vegan)



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.


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