Corn-Free Cornbread
Servings: 9 squares
Calories: 215kcal
Ingredients
- 1 1/4 cup millet, soaked*
- 1 cup unsweetened almond milk**
- 2 tsp. apple cider vinegar
- 1 cup zucchini, peeled and chopped
- 1/4 cup white chia seeds, ground
- 2 Tbsp. golden flaxseed meal***
- 1/4 cup almond flour
- 1/4 cup vegan butter, melted****
- 1/4 cup coconut sugar
- 1/2 tsp. baking soda
- salt, to taste
Instructions
- Add the almond milk and apple cider vinegar into a small bowl. Give it a few stirs and let it sit for 5 minutes, until the almond milk curdles.
- Add the soaked millet, buttermilk, zucchini, almond flour, chia seeds, flaxseed meal, butter, and coconut sugar into a food processor. Process until the zucchini is completely pureed and all the ingredients are well-combined. Right before you’re ready to bake the cornbread, stir in the baking soda.
- Grease an 8 x 8 inch/20 x 20 cm square cast iron pan or a 9"/22.5 cm round cast iron pan. Pour the batter in, and bake the cornbread at 350°F/175°C until a toothpick inserted in the middle comes out with a few moist crumbs, but no wet batter, about 35 minutes.
- Let the cornbread cool in the pan for at least 20 minutes before slicing.
- Leftover cornbread keeps well in an airtight container for 3 days. For longer term storage, freeze in an airtight container for up to 3 months.
Notes
*Place the millet in a medium bowl, add enough water to cover it by 1 inch/2.5 cm and let it soak uncovered at room temperature for at least 2 hours. Drain, rinse, and use as instructed.
**Make sure the milk is at a room temperature, so the vegan butter (or coconut oil) doesn't harden once added.
***The amount of flaxseed meal determines how crumbly the cornbread is. If you don't use any flaxseed meal, the cornbread will be very crumbly. If you use more than 2 Tbsp. flaxseed meal, the cornbread will not crumble at all and will take on almost like a bread-like texture (elastic and stretchy).
****I would highly recommend using vegan butter in this recipe. The butter not only makes the cornbread taste buttery, but it also enhances the yellow color.
******Prep time does not include soaking the millet (at least 2 hours).
This recipe has been adapted from Detoxinista.
**Make sure the milk is at a room temperature, so the vegan butter (or coconut oil) doesn't harden once added.
***The amount of flaxseed meal determines how crumbly the cornbread is. If you don't use any flaxseed meal, the cornbread will be very crumbly. If you use more than 2 Tbsp. flaxseed meal, the cornbread will not crumble at all and will take on almost like a bread-like texture (elastic and stretchy).
****I would highly recommend using vegan butter in this recipe. The butter not only makes the cornbread taste buttery, but it also enhances the yellow color.
******Prep time does not include soaking the millet (at least 2 hours).
This recipe has been adapted from Detoxinista.
Nutrition
Serving: 1of 9 | Calories: 215kcal | Carbohydrates: 28g | Protein: 5g | Fat: 11g | Fiber: 5g | Sugar: 2g