Gluten-Free Vegan Cornbread Recipe

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  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.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 525g
Calories 1396  
Calories from Fat 565 40%
Total Fat 65.28g 82%
Saturated Fat 52.01g 208%
Trans Fat 0.0g  
Cholesterol 24mg 8%
Sodium 5629mg 235%
Potassium 592mg 17%
Total Carbs 186.87g 50%
Dietary Fiber 6.4g 21%
Sugars 65.43g 44%
Protein 19.38g 31%
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