Healthy with Jodi

Pumpkin Cornbread


    Vegan, GF, Dairy Free

    Happily Serves 8


    ¾ cup almond or coconut milk, room temperature

    ¼ cup Coconut vinegar

    1 cup cornmeal

    1 cup GF All purpose flour (can sub quinoa flour)

    ½ teaspoon Himalayan Sea salt

    ½ teaspoon cinnamon

    ½ teaspoon baking soda

    ½ cup softened coconut oil

    cup brown sugar, packed (can sub coconut sugar)

    1 can pumpkin puree or 2 cups fresh pumpkin

    Preheat oven to 375 degrees F and prepare a 9 in cast iron skillet (or square pan) with cooking spray.

    Stir together nut milk and vinegar. Let sit for 10 minutes while you prep the rest of the ingredients.

    Whisk together your dry ingredients: cornmeal, whole wheat pastry flour, salt, cinnamon, and baking soda and set aside.

    Whisk together coconut oil and granulated sugar until well combined.

    Whisk in pumpkin puree.

    Stir in almond milk/vinegar mixture.

    Now stir in your dry ingredients.

    Mix until just combined.

    Don’t over mix, or you’ll end up with tough bread!

    Bake for about 25-35 minutes, or until an inserted toothpick comes out clean.

    Remove from the oven, let cool slightly and then serve immediately 

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    Easiest Pumpkin Soup

      Easiest Pumpkin Soup

      Vegan, GF, Dairy free

      Happily Serves 4 


      1/2 medium onion, finely chopped 

      2 TBSP Avocado oil

      1 Large can pure pumpkin or fresh pumpkin

      4 Cups bone broth (or vegetable broth if a Vegan)

      1/2 cup Coconut Milk or 3/4 cup soaked cashews

      2 tsp Pumpkin pie spice

      3/4 tsp Sea salt

      1 garlic clove

      Black pepper

      Optional: Add Curry powder and Coconut milk to desired texture

      Heat Avocado oil over medium-high heat. 

      Add the onion and cook, stirring, 3 minutes

      Cream cashews in food processor.

      Stir in the pure pumpkin, bone (or chicken) broth, milk or cashews, pumpkin pie spice, and sea salt.  

      Cook, stir occasionally for 3 minutes or until soup simmers.

      Soup can be stored in the refrigerator for up to 3 days.  

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      Raw Pumpkin Pie Recipe

        Raw Pumpkin Pie Recipe

        Happily serves 8

        Raw ,Vegan, Paleo, GF (Gluten Free

        All organic ingredients


        1 cup soaked dates 

        1 cup pecans 

        I cup walnuts (can use sub cashews or almonds) 

        Optional: 1/4 cup figs 

        1/8 teaspoon of Himalayan salt

        To make the crust:

        Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt.  Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 


        1 baking pumpkin (about4-6cups) 

        1 cup dates

        4 TBSP softened coconut oil or coconut cream 

        1/3 cup maple syrup (can sub coconut nectar)

        1-4 TBSP Pumpkin pie spice (cinnamon, nutmeg, ginger and cloves)

        To make the filling

        Add pumpkin to the food processor until smooth. Add the other ingredients and process until smooth.  At this point you can transfer the filling to a high-powered blender and blend on the highest setting until It is smooth like the cooked version of pumpkin pie, or if you have a high-powered food processor you may blend it until smooth. Transfer the filling to your piecrust and let refrigerate for a few hours. 

        You can used canned pumpkin, but fresh pumpkin is so much better tasting

        More Pumpkin Pie Recipes