A delicious vegan and gluten-free cornbread made in a skillet with the nutty flavor of pecans. This recipe is oil-free and perfect for a comforting meal.
Ingredients: 1 cup cornmeal. 1/2 cup almond flour. 1/4 cup tapioca flour. 1/4 cup coconut sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup almond milk. 1/4 cup unsweetened applesauce. 1 tbsp apple cider vinegar. 1/2 cup chopped pecans.
Instructions: Warm the oven up to 190C 375F. Tapioca flour, coconut sugar, baking powder, baking soda, and salt should all be mixed together in a bowl. To the dry ingredients, add the apple sauce, almond milk, and apple cider vinegar. Mix everything together. Add the chopped pecans and mix them in. Put the batter into a skillet that has been greased. Put it in the oven for 25 to 30 minutes, or until it's golden brown and a toothpick stuck in the middle comes out clean. Let it cool a bit before cutting it up and serving it.
Prep Time: 10 minutes
Cook Time: 25 minutes
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