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Recipes

Cranberry and Rosemary Cornbread [Vegan]

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Missing a side for your next party? Try this tender cranberry and rosemary cornbread! It's perfect as a side anytime; spring and summer barbecues, picnics, and holiday dinners — you can never go wrong and the way that it disappears from the serving platter will only confirm that.

Cranberry and Rosemary Cornbread [Vegan]

This Recipe is :

Vegan

Serves

9

Cook Time

25

Ingredients

  • 2 tablespoons ground flax seed
  • 6 tablespoons water
  • 3/4 cup, plus 2 tablespoons unbleached all-purpose flour
  • 1 1/4 cup cornmeal
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup, plus 2 tablespoons dried cranberries
  • 1 1/2 tablespoons chopped fresh rosemary
  • 1/2 cup organic maple syrup
  • 1/4 cup canola oil
  • 1 teaspoon apple cider vinegar
  • 3/4 cup almond, soy, or cashew milk

Preparation

  1. Preheat oven to 425°F.
  2. Prepare the flax egg by combining ground flaxseed with 6 tablespoons water. Stir and set aside.
  3. In a large bowl, mix all dry ingredients, including cranberries and rosemary.
  4. In a small bowl, mix together all wet ingredients, including the flax egg.
  5. Add the wet ingredients to the dry ingredients and stir to combine.
  6. Grease an 8×8-inch baking pan or a muffin tin. Pour batter into the baking pan.
  7. Place in the oven and bake for 20-25 minutes. After 20 minutes, check to make sure it is done by inserting a toothpick in the center. If it doesn’t come out clean, bake for another 5 minutes.
  8. If you choose to make muffins instead, the baking temperature and time will vary. Bake 15-20 minutes at 375°F.

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AUTHOR & RECIPE DETAILS


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Recipes inspired by old time favorites. Full-time Mom and Vegan B&B owner by day, plant-based recipe developer by night (and during nap time, of course!). Going vegan was the greatest choice I have ever made, not only for myself, but for all living things as well. My recipes are inspired by old-time favorites, incorporating new flavor combinations whenever possible. I hope you find my recipes to be not only delicious, but a reflection of the pride and joy I have in living sustainably.


 

 

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4 comments on “Cranberry and Rosemary Cornbread [Vegan]”

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Tessa Ann Duckson
2 Years Ago

Thomas Duckson


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Tessa Ann Duckson
2 Years Ago

Thomas Duckson


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Poofy Organics with Melinda Sue
2 Years Ago

I need this in my belly!!!


Reply
Poofy Organics with Melinda Sue
2 Years Ago

I need this in my belly!!!


Reply


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