Sweet & Cheesy Vegan Thyme Cornbread (Gluten Free)
This gluten-free, sweet & cheesy Vegan Thyme Cornbread is an easy holiday side dish. Soft, golden, and perfectly balanced with a hint of sweetness!
Equipment
- 8x8-Inch Square or 9x7-Inch Rectangular Baking Tray
- Whisk
Ingredients
- 1 tbsp chia seeds
- 3 tbsp warm water
- 1 cup gluten-free all-purpose flour
- 1 cup fine yellow cornmeal
- ⅔ cup xylitol
- 1 tbsp baking powder
- 1 tsp pink salt
- ¼ cup nutritional yeast
- 2 tsp dried thyme
- 1 tsp dried oregano
- 1 cup cashew milk
- 6 tbsp extra-virgin olive oil
- extra oil for greasing the pan
Instructions
- Preheat the oven to 400 degrees F. Lightly grease the baking tray and set aside.
- In a small bowl, mix together the chia seeds and water. Let it sit for 15 minutes to form a "chia egg."
- Whisk flour, cornmeal, xylitol, baking powder, salt, nutritional yeast, thyme and oregano together in a large bowl.
- When the chia egg is ready, mix the 1 cup of milk, 6 tbsp of oil and the chia egg into the dry mixture until smooth. Do not overmix.
- Evenly pour into the greased pan. Bake for around 25 minutes, until a toothpick inserted in the center of the pan comes out clean.
- Remove from the oven. Cut into 12 pieces and enjoy with a drizzle of maple syrup or a dollop of vegan butter!
Notes
-
Storage
- Store in an airtight container in the refrigerator for up to two days.