Coconut Cornbread: March 2020, Week 2



Serves: 6


Ingredients: Resource from Kate Greavette


2 tablespoons ground flax seeds

6 tablespoons water

1 cup all-purpose flour

1 cup cornmeal

1/4 (or less) cup sugar

4 tablespoons baking powder

¾ teaspoon salt

1 cup coconut milk

¼ cup coconut oil Directions Preheat oven to 425F. Spray 8-inch square dish with nonstick cooking spray or use parchment. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3-minutes or until thickened, stirring occasionally. Set aside.

In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined. Add the ground flax seed mixture, coconut milk and coconut oil to the flour mixture. Beat just until smooth. Turn into prepared baking pan. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.


Note: this cornbread does not taste like coconut even though coconut milk and oil is used. You can substitute for cow's milk or non dairy beverage. Same for oil, substitute with olive or sunflower oil.

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