Saturday, August 29, 2015

Cornbread

Updated 9-18-2020

1 cup of whole wheat, whole wheat pastry, or spelt flour
1 cup of cornmeal (fine ground)
1 T. baking powder
pinch of salt
1 cup plant-based milk
1/4 cup maple syrup
1/4 cup unsweetened applesauce
1 T tahini (runny tahini is best!) - optional, but makes the texture less dry


Preheat oven to 400 degrees (or 375 convection).
Stir the dry ingredients together.
Add the wet ingredients and mix well.
Pour batter into a nonstick 8x8" square pan.
Bake for 18-20 minutes until lightly browned and cracked on top.
NOTE: Muffins are perfectly done at 18 minutes cook time.

Adapted from The Happy Herbivore




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