Healthy cornbread (gluten free & vegan)
This is a healthy & vegan twist on traditional cornbread. This recipe uses carrot to keep the cornbread moist, and is sugar free! A great option for babies and children.
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.