This rich vegan cornbread recipe with Himalayan Tartary Buckwheat is packed with nutrients. A go-to with chili, stew, vegan casseroles, and more.
This rich vegan cornbread recipe with Himalayan Tartary Buckwheat (HTB) is beyond delicious. It’s one of the healthiest high-protein cornbread recipes you can make. That’s because HTB rocks all nine essential amino acids, vitamins, minerals, polyphenols, and immense prebiotics for your gut.
It’s also fiber-rich, high-protein, and the “most immuneoactive, nutrient-dense plant yet discovered,” says Dr. Jeffrey Bland of Big Bold Health.
You can learn more about it here. To get HTB nutrition flour go here.
Himalayan Tartary Buckwheat Cornbread Recipe
Vegan buckwheat cornbread with HTB and almond flour is easy to make. It’s also high-protein and exceptionally rich.
You can load it with vegan cheese, jalapenos, garlic, chopped veggies, plant-based chorizo, and greens. It also rocks with organic corn kernels, kidney beans, and lightly sauteed leeks.
Here’s what you’ll need (full recipe below):
Ingredients
- 1/4 cup organic flour.
- 1 1/4 cups cornmeal
- 1/2 cup HTB flour.
- 1 1/3 cups plant milk.
- 2 chia eggs.
- 1-4 tbsp date sugar.
- 1/2 tsp baking soda.
- 2 tsp baking powder.
- 1 1/2 tsp pink salt.
- 3 tbsp vegan butter
- 1/3 cup vegan sour cream.
Equipment
- Mixing bowls.
- Baking pan.
- Bread box.
- Cutting board.
- Flatware/cutlery.
- Oven mitts.
- Paper towels.
- Parchment paper.
Other Cornbread Ideas
- Nuts and seeds.
- Date syrup.
- Molasses.
- Chutney and jam.
- Maple syrup.
- Date sugar glaze.
- Vegan yogurt.
- Salsa & sour cream.
- Bell peppers.
- Plant-based bacun crumbles.
Instructions
- Preheat oven to 400 and prep a 9 x 9″ baking pan with oil or wax paper. You can also use a cast iron skillet.
- Mix the flour, cornmeal, sugar, baking powder, baking soda, and pink salt in a bowl.
- In a separate bowl whisk the chia eggs, plant milk, and sour cream until smooth, then add to the dry ingredients.
- Melt the vegan butter (I use organic Earth Balance) and add it in, stirring until smooth.
- Spread evenly in the pan and bake 20-30 minutes or until a toothpick inserted in the center comes out dry.
How to Make a Chia Egg
If you’re vegan and using chia eggs in this recipe, here’s how it’s done:
To make one chia egg mix a tablespoon of ground or soaked whole organic chia seed with three tablespoons of filtered water, wait for 10 minutes, mix again, then use.
Vegan egg substitutes are widely available, but chia is healthiest. It’s a complete plant protein with all nine essential amino acids. Full recipe here.
By the way, I typically blend HTB flour with sorghum, almond, millet, or bean. It’s also great with basic GF organic bread and pastry flours, preferably sprouted.
Vegan Himalayan Tartary Buckwheat High-Protein Cornbread
Equipment
Ingredients
- 1/4 cup organic flour.
- 1 1/4 cups cornmeal
- 1/2 cup HTB flour.
- 1 1/3 cups plant milk.
- 2 chia eggs.
- 1-4 tbsp date sugar.
- 1/2 tsp baking soda.
- 2 tsp baking powder.
- 1 1/2 tsp pink salt.
- 3 tbsp vegan butter
- 1/3 cup vegan sour cream.
Instructions
- Preheat oven to 400 and prep a 9 x 9" baking pan with oil or wax paper. You can also use a cast iron skillet.
- Mix the flour, cornmeal, sugar, baking powder, baking soda, and pink salt in a bowl.
- In a separate bowl whisk the chia eggs, plant milk, and sour cream until smooth, then add to the dry ingredients.
- Melt the Earth Balance and add it in, stirring until smooth.
- Spread evenly in the pan and bake 20-30 minutes or until a toothpick inserted in the center comes out dry.
Nutrition
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The medical and health topics covered on the Plate of Grass website and blog have not been evaluated by the FDA and are not intended to prevent or cure any disease. This article and its content is presented ‘as is’ for informational purposes only.
