charlotte eats vegan cornbread
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Vegan Corn Bread

Vegan, Low Protein (PKU), Gluten Free and Dairy Free

Total Protein Count: 19.7 g Protein
12 Serves = 1.6 g Protein per serve

This cornbread is low in protein and vegan friendly. In place of an egg, I have substituted it with milk to make a creamy batter. See the Charlotteats easy corn bread recipe for comparison.

Serve it straight out of the oven with a whipped ‘honey’ butter made with maple syrup or rice malt syrup for a perfect family breakfast or as a side to a spicy jambalaya.

I love corn bread. Always have. However since being on the FOPMAP diet, I have eliminated corn. So this recipe is not exactly great for me, but I couldn’t help but try a small slice when it came out of the oven. I made this for the family out of love. The smell of cornbread reminds me of living back in the States.

With this recipe I have kept the protein low by mixing the cornmeal with all purpose gluten-free flour. See my notes below for reducing the protein even further. Made with quinoa milk, this bread is quite dense and filling. It is more like a cake than a light bread. A little goes a long way.

Ingredients:

475 ml / 2 cups quinoa milk (7 g Protein)
2 tsp organic apple cider vinegar or fresh squeezed lemon juice
140 g / 1 cup ORGANIC cornmeal (8.5 g Protein)
250 g / 2 cup organic gluten free all-purpose flour
2 teaspoons baking powder (aluminum-free)
3/4 canned creamed corn (4 g Protein)
2 tablespoons organic maple syrup

Serve with:

whipped ‘honey’ butter (see below)

Procedure:

Position rack in centre of oven; preheat to 204 C / 400 F. Butter 8-inch square baking pan.
Combine the quinoa milk and apple cider vinegar (or lemon juice) in a medium-sized bowl and whisk together. Set aside.
Combine all dry ingredients together (cornmeal, flour and baking powder) in a medium-sized bowl and stir until well combined.
Add the creamed corn and maple syrup to the milk mixture and whisk.
Mix the wet ingredients with the dry ingredients and stir until well combined. (The batter will be somewhat thick). If it is too thick, add water to thin the batter.

Bake until edges begin to pull away from pan sides. The bread is finished when an inserted knife comes out clean; about 35-40 minutes.
Cool in pan on rack.

Notes:

– Creamed corn can be replaced with 1/3 cup coconut oil to reduce the protein content to 1.3 g Protein per serve.

Whipped ‘Honey’ Butter

With a hand mixer, whip 1/2 cup margarine (dairy-free butter) with 3 Tbsp Maple Syrup or Rice Malt Syrup.

charlotteats vegan cornbread

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