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cornbread

Epic cornbread

This recipe is from Violife.

cornbread

Ingredients

2 packs Violife Epic Mature Cheddar Flavour Grated

3 batches flax egg (1 ½ Tbsp flaxseed + 4 Tbsp water)

390 ml unsweetened plain almond milk

2 tsp lemon juice

1 tsp baking soda

148 g coconut butter

200 g organic cane sugar

60 g unsweetened applesauce

200 g fine yellow cornmeal

220 g all-purpose flour

1 tsp sea salt

Jalapenos, to serve

Instructions

1

Preheat oven to 170°C and grease an 25×12 baking dish.

2

Prepare flax egg in a small bowl and let set for a few minutes. In a bowl mix the almond milk with lemon juice and let curdle. Add baking soda and set aside.

3

In a large mixing bowl, add coconut butter and sugar and whisk. Then add applesauce, flax egg, and whisk once more. Next add almond milk mixture and whisk vigorously again to combine.

4

Next add salt, cornmeal, flour, 2/3 of the Violife Epic Mature Cheddar Flavour Grated and stir with a spoon until incorporated.

5

Add batter to lined baking dish, sprinkling with the remaining Violife and bake for 35 minutes.

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Jewish Vegetarian Society
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