Eosinophilic Esophagitis Friendly Vegan Cornbread
Total time40 min
Prep time10 min
Cook time25 min
5.0(9)
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Learn more →Ingredients
9 servings
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1 cup cornmeal
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¼ cup organic cane sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- ⅓ cup neutral oil (such as canola or vegetable oil)
Instructions
- 1
Preheat the oven to 400°F (205°C). Lightly grease an 8x8-inch baking pan.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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