It’s holiday season and with that comes all sorts of unhealthy mostly non-vegan temptations. So it helps to have some back up treat recipes that remind of us home. I’ve been experimenting with this cornbread recipe for eight months now, and this is the closest I’ve come to that good southern down home taste that I would normally get from my grandmothers holiday cornbread. This is a sweet decadent treat that won’t leave you feeling guilty – well, so long as you don’t eat the whole pan.
- 1 Cup Millet Flour or any gluten free flour
- 2 Cups Organic Non Gmo Corn Meal
- 1 ½ tbsp. Aluminum Free Baking Powder
- 1 tsp. Sea Salt
- 1/3- ½ Cup Organic Raw Cane Sugar
- 1 Cup of Coconut or Almond Milk
- 2/3 Cup of Non Gmo Vegan Butter or Raw Coconut Oil
- Raw Sunflower Seeds
Step 1: Pre-Heat oven to 350 degrees
Step 2: Mix all dry ingredients thoroughly
Step 3: Mix in all wet ingredients; making sure to break up butter or oil into the liquid and batter thoroughly.
Step 4: Mix all ingredients well until it is a thick but smooth(er) consistency.
Step 5: Pour all of the batter into a medium sized cast iron skillet (or whatever baking pan you have.)
Step 6: Add sprinkles of optional ingredients (to make it look pretty!)
Step 7: Place in the oven and bake for 10-15 min or until you can poke a thin knife through the center and pull it out clean.
Step 8: Let cool and serve warm (a.k.a. Eat that stuff lol)
*Make sure to eat it as fresh as possible or re-heat it in the oven if you have left overs as the combination of coconut oil and millet flour will harden when cold.*