one green planet
one green planet

Cornbread is pretty perfect on its own, but what happens when you mix it with apples, roasted strawberries, AND French toast? Even more perfection! This makes a uniquely awesome brunch dish or autumn dessert.

Apple Cornbread French Toast Cake With Roasted Strawberries [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Ingredients You Need for Apple Cornbread French Toast Cake With Roasted Strawberries [Vegan, Gluten-Free]

Apple Cornbread:

  • 1/2 cup almond flour plus 2 tablespoons almond flour
  • 1/2 cup dry polenta
  • 2 tablespoons gluten-free oat bran
  • 2 tablespoons aquafaba (brine from a can of beans)
  • 1 banana, mashed
  • 2 small or 1 medium apple, grated
  • 1 tablespoons chia seeds mixed with 3 tablespoons water and left to gel
  • 2 teaspoons vanilla extract
  • 1/4 cup sweetener/sugar of choice
  • Pinch salt
  • 2 teaspoons baking powder
  • 2 teaspoons nutmeg
  • 2 teaspoons cinnamon
  • Optional: nuts to fold in

French Toast Soaking Mixture:

  • 1/2 cup aquafaba
  • 2 teaspoon vanilla extract
  • 2 teaspoon cinnamon

Roasted Strawberries:

  • 2 cups strawberries, sliced in half
  • 1 teaspoon black pepper
  • 2 teaspoons dry mint
  • 2 teaspoons cinnamon

Sweet Mint Drizzle:

  • 1 teaspoon sweet molasses
  • Pinch cayenne
  • 2 tablespoons hot water
  • 2 teaspoons dry mint

How to Prepare Apple Cornbread French Toast Cake With Roasted Strawberries [Vegan, Gluten-Free]

  1. Preheat oven to 356°F and line a loaf pan.
  2. Mix your dry ingredients together in a bowl, and your wet in another. Mix wet into dry until well combined.
  3. Spoon into the loaf pan and bake for 20-25 minutes until golden on top (every oven differs).
  4. Meanwhile, fold your strawberries in the spices and herbs and bake sliced-side down for 15 or so minutes until roasted.
  5. Let it cool completely before removing from the pan and letting it sit for half an hour before slicing and placing in a container in the fridge.
  6. The next day or two you can mix your soaking mixture and dip your slices in there for a few minutes on each side until moist (it won’t be super soggy like thin bread).
  7. Spray a non-stick pan and cook for 4-5 minutes a side until crisped up.
  8. Mix the drizzle ingredients and pour over the tops of the cornbread just as it comes off the pan and onto the plate so that it can soak in.
  9. Serve immediately.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?



Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

About The Author

photourl

Margaux Mouton

See My Recipes

Gluten-free dinners and desserts with flavor combos from your wildest foodie dreams.

Hello, I'm Margaux! I'm burrowed over at Marfigs' Munchies – a 100 percent vegan and mostly gluten free, diabetic-friendly space. I love fresh, abundant food and fostering kittens for the cuddles.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Load More...