Pretty in Pink Cornbread (Vegan)
The pink color in this cornbread comes from the natural beet puree, which also adds a subtle sweetness to the dish.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Pretty in Pink Cornbread (Vegan)
Ingredients
Instructions
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Preheat the oven to 375°F (190°C) and grease a 9-inch square baking pan.
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In a large bowl, whisk together the cornmeal, gluten-free flour blend, baking powder, baking soda, and salt.
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In a separate bowl, mix together the almond milk and apple cider vinegar. Let it sit for a few minutes to curdle.
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Add the melted coconut oil, maple syrup, and beet puree to the almond milk mixture. Stir well.
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Pour the wet ingredients into the dry ingredients and mix until just combined.
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Transfer the batter to the greased baking pan and smooth the top.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let it cool in the pan for 10 minutes.
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Cut into squares and serve warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 25g9%
- Sugars 5g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.