Name: Gluten Free + Vegan Cornbread
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 16 pieces
Ingredients: 1 tablespoon white vinegar (can also use lemon juice); 1 cup non-dairy milk of choice (I used unsweetened almond); 1½ cups (144g) blanched almond flour; ½ cup (55g) tapioca flour; 1 cup (172g) Bob’s Red Mill Organic Medium Grind Cornmeal; 2 teaspoons baking powder; 1 teaspoon baking soda; 1¼ teaspoons sea salt; ¼ cup coconut sugar; ⅓ cup coconut oil, melted and cooled slightly (you could sub with avocado oil too); 2 flax eggs (2 tablespoons flax meal + 5 tablespoons water, whisk together and let set for 5 minutes)