Yield: 12 servings
Now that soup season is in full swing, enjoying a big bowl of hearty soup is always much better with a hunk of bread. This corn bread recipe can be enjoyed with soup, as a side dish, or all on its own. This recipe can be made in a 13″ x 9″ pyrex pan or in a pyrex pie dish. Either work beautifully.
3 medium carrots, peeled and cut into 1- inch chunks
1 C almond milk
1 TBSP apple cider vinegar
1/2 C pure maple syrup
1/4 C coconut oil, melted
1 1/4 C cornmeal
1 C all-purpose flour (if you want to make gluten-free, use 1/3 C coconut flour and 1 1/2 C almond milk)
2 tsp aluminum-free baking powder
3/4 tsp ground nutmeg
1/2 tsp sea salt
1. Steam carrots for 15 minutes or until tender. Transfer to a high-speed blender and puree until smooth.
2. Preheat oven to 350 degrees F. Coat your baking dish with coconut oil to prevent the bread from sticking.
3. Stir together the almond milk and apple cider vinegar in a measuring cup. Set aside to curdle.
4. Whisk 1 C carrot puree with maple syrup in a large bowl. Whisk in coconut oil, then almond milk mixture.
5. Combine cornmeal, flour, baking powder, nutmeg, and sea salt in separate bowl. Fold cornmeal mixture in to the carrot mixture. Spread in prepared pan and bake for 30-35 minutes, or until top is golden and firm to the touch.
6. Cool and cut into 12 squares or pie pieces, and serve.