First let me say, I'm sorry this post is late. Lol
I caught a small cold and was down for the count, but I'm good now! lol
So as promised here is a recap of my chef-ing for my first Vegan Turkey Day!
I had my Mom, Aunt and a friend over to share in the festivities. It was beautiful!
Take a look at the short recap video and after, I'll share my favorite recipe for Vegan Cornbread!
Now...my FAVE Vegan Cornbread recipe!!
Vegan Cornbread.
Moist and tender vegan cornbread is perfect for serving with soup or chili!
Course Side Dish
Cuisine Dairy Free, vegan.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 9
Calories 240 kcal
Author Kelly Roenicke
Ingredients
6 Tablespoons vegan buttery spread melted
1 1/2 cups yellow cornmeal
1 cup white spelt flour OR gluten free flour, or all-purpose flour*
3 1/2 teaspoons baking powder
6 Tablespoons unsweetened applesauce
2 1/2 Tablespoons sugar
1 1/4 teaspoons salt
1 1/8 cup non-dairy milk
Instructions
Preheat the oven to 350 degrees F. Lightly grease a nine inch round or square pan.
In a large bowl, whisk together the cornmeal, white spelt flour, sugar, salt, and baking powder.
Add the applesauce, vegan buttery spread, and non-dairy milk.
Stir until combined, then pour into the prepared pan.
Bake at 350 degrees for 25-29 minutes, or until a toothpick inserted in the center of the cornbread comes out clean.
Recipe Notes
*If using gluten free flour, reduce the applesauce to 5 tablespoons.
OMG ENJOY!!!
Love you guys!!
PS:
Don't forget to do a video of you rocking out to "LOVER"!! Let's get this song to the top! *wink*
LH
