Vegan Cornbread

It’s finally cold in California which means all we’re craving are comforting Fall recipes. It’s my first time attempting cornbread and although it may not be as light and fluffy as I would’ve hoped, the flavor is still delicious.

Ingredients:
– 1 cup of unsweetened almond milk
– 1 tbsp of apple cider vinegar
– 1/4 cup of unsweetened applesauce
– 3 tbsp of cashew butter
– 1/4 cup of agave or honey
– 1 1/4 cup of oat flour
– 1 cup of yellow cornmeal
– 3 tsp of baking powder
– 1 tsp of cinnamon
– dash of salt
– 1 cup of cooked corn

Directions:
1. Preheat oven to 350
2. Whisk together almond milk and apple cider vinegar and let sit for 5 min
3. Whisk in applesauce, cashew butter and agave
4. Add in oat flour, cornmeal, cinnamon, baking powder and salt and mix thoroughly
5. Fold in cooked corn to mixed batter
6. Pour into 8×8 pan and cook for 30-35 min
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