Healthy cornbread, great for kids (gluten free & vegan)
If you’re looking for a healthy cornbread recipe suitable for babies and kids, you have come to the right place! This recipe is quite different from traditional cornbread, which can be laden with sugar and butter. This is a healthy version, using carrots to keep it moist. Plus, it’s vegan, gluten free and sugar free!
Quick reference dietary information
Dairy, egg & soy free | gluten free | nut free option | sesame free | vegan
Which dietary requirements is this healthy cornbread recipe suitable for?
When I found out we would have to cut out wheat from my son’s diet (and mine as I was breastfeeding) I was genuinely distraught. We were already heavily restricted because of his dairy, egg and soy allergies. Sleep deprived with a young unsettled baby, my diet consisted of 90% toast based meals! I needed a good alternative to fill the toast shaped hole, and this is what I came up with! It is:
- Dairy free
- Egg free
- Vegan
- Soy free
- Gluten free
I recommend almond milk in the recipe, but you can replace that with another plant based milk to make it nut free. I often use oat milk, but just be aware that some oat milks are not gluten free.
Is this vegan & gluten free cornbread suitable for baby led weaning?
Yes, in fact this is one of my absolute favourite baby led weaning recipes. When sliced, it is easily grabbed by little hands, and is soft enough for babies just getting to grips with chewing to manage. You can lightly toast it to make it easier to hold.
5 reasons to love this healthy cornbread recipe!
- The cornbread freezes well, just slice before you freeze it and you can then get out as much as you need. I nearly always have some of this to hand in the freezer.
- It’s an easy way to add some extra veg into a meal or snack. I use carrot, but it’s worth experimenting with different vegetables – my sister has made a great version with parsnips!
- If you’re stuck in a sandwich rut, this is an easy way to mix up lunchtime options.
- It’s so versatile. You can eat it with savoury spreads such as hummus, or as a pudding toasted with jam or nut butter – or a vegan chocolate spread!
- I’ve talked about how much I love this for baby led weaning. But, it also works well in a packed lunch for older kids, or to take out as a snack.
If you liked this recipe, you may want to try these other baby led weaning favourites:
- Carrot cake cookies
- Gluten free chickpea pancakes
- 10 great hidden veg recipes
- Apricot, oat & buckwheat snack bars
- Sweetcorn and chickpea flour fritters
And if you are new to vegan baking, check out my top tips for a successful vegan bake!
Healthy cornbread (gluten free & vegan)
Equipment
- 1 litre loaf tin
- Grater
- Large mixing bowl
Ingredients
- 150 ml Unsweetened almond milk, calcium fortified This can be substituted with a nut free milk if required
- 1.5 tbsp Apple cider vinegar
- 150 g Carrots
- 150 g Cornmeal Also known as polenta
- 0.5 tsp Baking powder Use gluten free baking powder if needed
- 0.5 tsp Bicarbonate of soda
- 2 tbsp Rapeseed or olive oil Plus extra for greasing
Instructions
- Preheat the oven to 190°C / 170°C fan, then grease and line a 1 litre loaf tin.
- Mix the cider vinegar and almond milk together in a jug. Set it aside for 10 minutes; this gives it time to curdle slightly.
- Peel and grate your carrots.
- In a large mixing bowl, add the cornmeal, baking powder and bicarbonate of soda. Mix well, checking that there are no lumps of baking powder or bicarbonate of soda remaining.
- Once the cider vinegar and almond milk have been sitting for 10 minutes, stir in the oil. Then, add the liquid ingredients and the grated carrots to the dry ingredients in the mixing bowl. With vegan baking you need to get the mix in the oven quickly after the liquid has been added, so beat for just 10 to 15 seconds to combine. Pour into the loaf tin, and put the tin straight in the oven.
- Bake for about 35 minutes until risen and lightly coloured, and a skewer inserted in the middle comes out clean. Cool for 10 minutes in the tin, and then leave to cool completely on a wire rack.
Notes
- If you or your child has an allergy, always double check that the recipe and all of the components are suitable. This includes checking ‘may contain’ statements on each ingredient and making your own assessment of risk based on personal circumstances.
- You can make this recipe nut free by substituting the almond milk with another plant based milk.
- The cornbread freezes well; slice before freezing.
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Hi! Could zucchini/courgette be used on place of carrot? I presume it would need to be grated and squeezed out first… Thanks!
Hi Stephanie, yes I’m sure it would work well. I often interchange courgette & carrot in baking as they do a similar job. And as you say, finely grated and the moisture squeezed out really well will work best. Report back and let me know how it goes! Amy x
The whole family loved this cornbread and we’re usually not the biggest cornbread fans. It’s moist, slightly sweet and has a great texture.