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.

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Pretty in Pink Cornbread (Vegan)

Cooking Method: Baking Cuisine: American Courses: Anytime, Bread, Gluten free, Vegan Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 25 min Rest Time 10 min Total Time 45 mins

Servings: 8 Calories: 1600

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup Cornmeal
• 1 cup Gluten-free flour blend
• 1 tablespoon Baking powder
• ¹⁄₂ teaspoon Baking soda
• ¹⁄₂ teaspoon Salt
• 1.25 cup Unsweetened almond milk
• 1 tablespoon Apple cider vinegar
• 2 tablespoon Coconut oil, melted
• 2 tablespoon Maple syrup
• 2 tablespoon Beet puree

Instructions

1. Preheat the oven to 375°F (190°C) and grease a 9-inch square baking pan.
2. In a large bowl, whisk together the cornmeal, gluten-free flour blend, baking powder, baking soda, and salt.
3. In a separate bowl, mix together the almond milk and apple cider vinegar. Let it sit for a few minutes to curdle.
4. Add the melted coconut oil, maple syrup, and beet puree to the almond milk mixture. Stir well.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Transfer the batter to the greased baking pan and smooth the top.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let it cool in the pan for 10 minutes.
9. Cut into squares and serve warm.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 25g9%

Sugars 5g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.