Low FODMAP Vegan Cinnamon Swirl Cornbread
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Learn more →Ingredients
9 servings
For the flax egg
- 1 tbsp ground flaxseed
Ingredient noteGround flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/3 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
- 3 tbsp water
For the cinnamon swirl
- 3 tbsp packed brown sugar
- 1 ½ tsp ground cinnamon
- 1 tbsp vegan butter, melted
For the batter
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 2 tablespoons per serving, making it likely fine for most people. If you prefer to always avoid flour, please tap it and change its rating to Red.
- ¼ cup organic cane sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- ⅓ cup vegan butter, melted
For the skillet
- 2 tbsp vegan butter
Instructions
- 1
Preheat the oven to 400°F (205°C). Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined, then set aside for 5 minutes until thickened and gel-like.
- 2
In a separate small bowl, stir together the brown sugar, cinnamon, and 1 tbsp melted vegan butter until a thick paste forms. Set aside.
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