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Greek Cinnamon Orange Cornbread [Vegan, Gluten-Free]

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Orange cornbread, or bobota as they call it in Greece, is a sweet bread that is typically accompanied by coffee or tea. To make this soft, citrusy bread, fresh-squeezed orange juice is folded into cornmeal and then baked in the oven until fluffy. Topped with a sweet orange-cinnamon glaze, this is the perfect afternoon pick-me-up!

Greek Cinnamon Orange Cornbread [Vegan, Gluten-Free]


For the Bread:

  • 2 cups cornmeal
  • 3/4 cup water, at room temperature
  • 1/2 cup fresh-squeezed orange juice
  • 1/2 teaspoon cardamom
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup sugar
  • 3 tablespoon sesame or light olive oil
  • 2 tablespoons of orange zest

For the Syrup:

  • 1/2 cup water
  • 1/4 cup agave nectar
  • 1/4 cup sugar
  • 1 cinnamon stick
  • 1 tablespoon orange juice
  • 1 tablespoon orange zest


  1. Combine dry ingredients, except for the sugar, in large bowl, making sure there are no lumps in the cornmeal. In a separate bowl, whisk the orange juice, water, and sugar with a fork until sugar is completely dissolved. Add oil and whisk wet ingredients together well.
  2. Combine wet and dry ingredients and mix gently until there are no lumps. Do not over mix. Fold in the orange zest and pour into pan.
  3. Bake at 350°F.
  4. In a loaf pan, bake for 30-35 minutes.
  5. While the bread is baking, add all syrup ingredients to pan and bring to a low simmer over medium heat. Simmer gently for 5 minutes, set aside until needed and remove cinnamon stick before using.





Tradtitional Greek recipes made vegan. Kiki Vagianos wants to live in a world where no living thing suffers for her benefit and eco-friendly kitchen gloves come in cool designer prints. As recipe tester and pot washer at the hit blog The Greek Vegan, she divides her time between sink and stove and hopes someday to own stock in aforementioned gloves. You’ll find Kiki rediscovering and sharing hundreds of Greek vegan recipes drawn from the rich and varied thousands year old plant-based food culture.



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