Gluten-Free, Vegan, Serves 10
- 1 cup gluten-free flour
- 1 cup cornmeal
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
Directions:
Preheat oven to 375°F and grease a 9-inch square baking pan. In a large mixing bowl, whisk together the gluten-free flour, cornmeal, almond flour, coconut sugar, baking powder, cinnamon, nutmeg, and salt. In a separate mixing bowl, whisk together the pumpkin puree, almond milk, coconut oil, and maple syrup. Pour the wet ingredients into the dry ingredients and stir until well combined. Pour the batter into the greased baking pan and smooth out the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the pumpkin cornbread cool for 5-10 minutes before slicing and serving.