Red Meat Allergy Friendly Vegan Toasted Coconut Cornbread
Total time45 min
Prep time15 min
Cook time25 min
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Learn more →Ingredients
9 servings
For the cornbread
- ½ cup unsweetened shredded coconut
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup organic cane sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup plant-based milk
- ⅓ cup coconut oil, melted and slightly cooled
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- 1
Preheat the oven to 400°F (205°C). Lightly grease an 8x8-inch baking pan with coconut oil or line it with parchment paper.
- 2
Spread the shredded coconut in a dry skillet over medium heat and cook, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as the coconut can brown quickly. Transfer to a plate and set aside.
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