Delicious Vegan Cornbread Recipe without Wheat

Ingredients

• 3 tbsp of nutrient-rich chia seeds
• 1 ½ cups of comfortably warm water
• ½ cup of golden sucanat sweetness
• ¼ cup of luscious agave nectar
• 1 ½ cups of wholesome cornmeal
• 1 cup of nutty spelt flour
• 2 tsp of leavening baking powder
• 1 tsp of savory salt
• 1 ½ cups of sweet frozen corn kernels

Step 1

To begin, preheat your oven to 375 degrees F (190 degrees C) and generously grease a loaf pan for baking.

Step 2

Next, start by soaking chia seeds in warm water for about 5 minutes until they plump up, then carefully drain them.

Step 3

In a blender, combine the soaked chia seeds and blend until they form a smooth paste. Introduce sucanat and agave nectar into the mix, blending once more until everything is well incorporated.

Step 4

In a separate large mixing bowl, sift together cornmeal, spelt flour, baking powder, and a pinch of salt. To this dry mixture, add frozen corn kernels along with the chia seed blend, stirring until just combined.

Step 5

Transfer the batter into the prepared loaf pan and bake in the preheated oven. Keep an eye on it and when a toothpick inserted into the center comes out clean, usually after 25 to 30 minutes, it's ready.

Step 6

Let the loaf cool in the pan for about 10 minutes before gently removing it to cool completely on a wire rack. This will help it set perfectly for slicing and serving.