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This Lemon Cranberry Vegan Corn Bread, is great for breakfast or as a side on your holiday table

Lemon Cranberry Vegan Cornbread


  • Author: Vicky & Ruth
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 16 1x

Description

This Lemon Cranberry Vegan Cornbread, is great for breakfast or as a side on your holiday table


Scale

Ingredients

  • 4 tbsp refined coconut oil melted and slightly cooled  plus extra to grease the baking dish
  • ½ cup unsweetened non dairy milk
  • 3 tbsp flax meal (we use Bob's Red Mill)
  • 1 ½ cups cornmeal (we use Bob's Red Mill)
  • 1 cup whole wheat pastry flour (we use Bob's Red Mill)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 3 tbsp Maple Syrup
  • 1- 6oz container vanilla non dairy yogurt
  • ½ cup seltzer water
  • ½ cup dried cranberries
  • Zest of 1 small lemon

Instructions

  1. Preheat oven to 350F. Lightly grease a 8x8 inch square baking dish
  2. In small bowl, combine almond milk and flax meal. Set aside
  3. In a large bowl, combine cornmeal, flour, baking powder, baking soda and salt
  4. In a small bowl, whisk together yogurt, maple syrup, almond milk/flax mixture and melted coconut oil. Pour into dry ingredients and mix until just combined.
  5. Add seltzer water, cranberries and lemon zest and mix until well incorporated
  6. Pour batter into prepared dish and bake at 350F for 50-55 minutes.

  • Category: Side
  • Method: Baking
  • Cuisine: Thanksgiving / Vegan

Nutrition

  • Serving Size: 1/16 square
  • Calories: 133
  • Sugar: 4.8
  • Sodium: 245
  • Fat: 4.2
  • Saturated Fat: 3
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 21
  • Fiber: 2
  • Protein: 2.7
  • Cholesterol: 0