Corny Corn Bread (Vegan and Wheat-Free) recipe

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Ingredients

3 tablespoons chia seeds
1 ½ cups warm water
½ cup sucanat
¼ cup agave nectar
1 ½ cups cornmeal
1 cup spelt flour
2 teaspoons baking powder
1 teaspoon salt
1 ½ cups frozen corn kernels

Nutrition Info

209.5 calories
carbohydrate: 47.1 g
cholesterol: : -
fat: 1.5 g
fiber: 3.1 g
protein: 4.2 g
saturatedFat: 0.1 g
servingSize: -
sodium: 334.1 mg
sugar: 17.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a loaf pan.

  2. Soak chia seeds in warm water in a bowl for 5 minutes, drain.

  3. Blend chia seeds in a blender until smooth, add sucanat and agave nectar. Blend the mixture again until smooth.

  4. Sift cornmeal, spelt flour, baking powder, and salt into a large mixing bowl. Add frozen corn kernels and chia seed mixture to the cornmeal mixture, stir and pour into prepared pan.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Recipe Yield

1 loaf

Recipe Note

This corny corn bread is vegan and wheat-free. We like these with jam or honey. Yum!

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