Vegan Cornbread

Last Updated on Tuesday, 13 July 2010 11:41 Written by Flax Monday, 12 July 2010 03:37

Coming up with a vegan cornbread was difficult. A good cornbread is sweet, rich and creamy, the opposite of what we are looking for when cooking for our health. I needed to get a little creative with coming up with this recipe

While this recipe is not rich it is still a delicious. I used bananas, orange juice and honey instead of sugar, and olive oil and oat milk instead of milk or cream.


1 1/2 cups polenta
1/2 cup whole spelt
1/2 tsp Atlantic grey sea salt
2 tsp baking powder
1/2 cup oat milk
1 mashed banana
1 tsp orange peel
1 cup orange juice
grated ginger (to taste)
1 carrot
1/4 oil
1/2 lemon, juice
2 tbs honey
2 tbs ground flax seed
2 tbs hot water

Preheat oven to 180c (350 f)
Mix the ground flax seed and water and allow to sit for 5 minutes until the water is absorbed by the flax seed.
Use a food processor to blend the ingredients until smooth. Bake in a 9×11 baking pan until golden (apx. 45 min.)

Serve warm topped with beet puree.

Note: Cornbread does not last for more than 6 hours. Use the leftover cornbread to make a dressing.


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