Healthy with Jodi

teaspoon baking soda

Pumpkin Cornbread

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    PUMPKIN CORNBREAD

    Vegan, GF, Dairy Free

    Happily Serves 8

    ALL ORGANIC INGREDIENTS

    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

    ⅓ 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 

    More Cornbread Recipes

    Jodi’s Fudgy Brownies

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      Jodi’s Fudgy brownies

      Grain free, Refined sugar free, Dairy free, Gluten Free,

      Happily Serves 12

      ALL ORGANIC INGREDIENTS 

      1 Egg

      2 Cups Black beans rinsed, drained & cooked

      One avocado

      1 TBSP vanilla extract

      1/2 Cup Coconut Brown sugar

      2/3 Cup Carob

      1-2 tsp Coconut oil

      1/4 tsp baking soda

      1/4 tsp baking powder

      1/2 tsp Himalayan Sea Salt

      1/2 cup dairy free chocolate chips

      Preheat oven to 350°. Grease an 8 x 8″ baking stone.

      Mix egg, black beans, avocado, vanilla and sugar in the food processor until smooth.

      Add the Carob,  coconut oil, baking soda, baking powder and mix again until smooth.

      Batter needs to be sticky to be fudgy.

      If you want it thinner add a tablespoon or so of coconut milk.

      Fold in the chocolate chips spread in the pan and bake for about 25 minutes or until toothpick comes out clean. Cool completely.

      Tips:  The food processor is best.  It  blends and hides the consistency of the beans.