Pumpkin Cornbread - Rollin' Oats - Market & Cafe

Pumpkin Cornbread

(Dairy-Free, Nut-Free, Vegan)

Ingredients:

  • 1 cup Yellow Cornmeal
  • 1 cup All-Purpose Flour
  • 2 Tblsp Turbinado Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Sea Salt
  • 1 tsp Cinnamon
  • 1/3 tsp Nutmeg
  • 1/3 tsp Allspice
  • 1 Flax Egg (1 Tblsp Flax Seed Meal + 3 Tblsp Warm Water)
  • 1/3 cup Pumpkin Puree
  • 1 cup Soy Milk mixed with 1 tsp Apple Cider Vinegar
  • 2 Tblsp Coconut Oil

Directions:

  1. Preheat oven to 375 degrees F.
  2. Spray an 8×8 baking dish with nonstick cooking spray.
  3. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, spices, & salt.
  4. In a separate bowl, whisk the flax egg, soy milk, pumpkin puree, & coconut oil.
  5. Add the wet mixture to the dry ingredients and stir until just combined.
  6. Pour batter into prepared baking dish & bake in preheated oven 25-30 minutes, until lightly golden on top and springs back slightly when pressed.