Gluten-Free Vegan Cornbread

Directions

1. Pre-heat the oven to 425 degrees. Lightly grease an 8-inch-square baking dish. Combine the ground flax seeds and water to make ‘flax eggs’. Stir and set aside for a couple of minutes. In a large bowl, combine the gluten-free all-purpose flour, garbanzo bean flour, cornmeal, baking powder, xanthan gum, and sea salt. Add the ‘flax eggs’, sugar, non-dairy milk, and coconut oil to the dry ingredients. Whisk until just combined (do not over-mix). Transfer the batter to your prepared baking pan and bake for 20 minutes, or until a toothpick inserted in the middle comes out clean. Let stand for 5 minutes, then cut and serve.