Vegan GF Corn Bread

A simple, refined sugar-free corn bread that's both vegan and gluten-free.

Ingredients

• 1 1/4 cups cassava flour
• 1 cup yellow corn meal
• 1/2 cup agave or maple syrup
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 1/4 cup unsweetened almond milk
• 1/3 cup canola oil

Instructions

• Preheat the oven to 400°F and lightly grease an 8x8 pan or a 9-inch round cake pan.

• In a large bowl, combine (1 1/4 cups) cassava flour, (1 cup) yellow corn meal, (1 teaspoon) salt, and (1 tablespoon) baking powder. Stir to combine.

• Pour in (1 1/4 cups) almond milk, (1/3 cup) canola oil, and (1/2 cup) agave or maple syrup. Stir until well combined.

• Pour batter into prepared pan.

• Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.

Notes

• Can use any neutral oil in place of canola oil
• Pairs well with soups and chili
• Store covered at room temperature for 2-3 days