Vegan Himalayan Tartary Buckwheat High-Protein Cornbread
This recipe is organic, vegan, and gluten-free.
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
Calories: 90kcal
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