Gluten-Free Dairy-Free Egg-Free Cornbread

RECIPE

Servings 9 pieces| Prep Time 15 minutes| Total Time 40 minutes

INGREDIENTS

170 g (approximately 1 cup) medium cornmeal

50 grams almond flour

65 grams arrowroot flour

15 grams cassava flour

1/4 cup + 1 Tbsp. sugar

1/4 cup applesauce

1/4 cup butter substitute (melted) (I used Earth Balance Soy Free Buttery Spread)

1 cup almond milk (I use JOI Almond Nutbase).

1 Tbsp. tigernut oil (I use oil from TigernutUSA.com)

1/2 tsp. salt

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. In a medium sized mixing bowl, measure and sift all of the dry ingredients together.  

3. In a separate bowl, combine all of the liquid ingredients together.

4. With a large spoon, combine the wet and dry ingredients until fully integrated.

5. Line an 8” x 8” pan with parchment paper.

6. Pour batter into the prepared pan and bake for 15 -20 minutes. Test with toothpick. If the toothpick is still wet, return pan to the oven for an additional 5 minutes until a toothpick from the center comes out without being wet from batter.

7. Allow to cool completely in pan before cutting and removing from the parchment paper. Cut into 9 squares.