Description
This Lemon Cranberry Vegan Cornbread, is great for breakfast or as a side on your holiday table
Ingredients
Scale
- 4 tbsp refined coconut oil melted and slightly cooled plus extra to grease the baking dish
- 3 flax eggs (½ cup unsweetened non-dairy milk mixed with 3 tbsp flax meal)
- 1.5 cups medium grind cornmeal
- 1 cup whole wheat pastry flour
- 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
- Preheat oven to 350F. Lightly grease an 8x8 inch square baking dish
- In a small bowl, combine the plant-based milk and flax meal. Set aside
- In a large bowl, combine cornmeal, flour, baking powder, baking soda, and salt
- 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.
- Add seltzer water, cranberries, and lemon zest and mix until well incorporated
- Pour batter into prepared dish and bake at 350F for 50-55 minutes.
- Prep Time: 10
- Cook Time: 50
- Category: Side
- Method: Baking
- Cuisine: Thanksgiving
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