Vegan Tahini Cornbread Recipes
VEGAN TAHINI CORNBREAD
I love this corn bread recipe. It offers you a choice of using whole wheat pastry flour and white flour in any combination of ratios. I have used it with the w.w. pastry and it is really yummy. It tastes a little hearty, but in a good way! Not over the top, if you know what I mean. It feels like you are eating something good for you, and it tastes good too! It's from the Horn of the moon cookbook (Ginny Callan). I have swapped out molasses for maple syrup or honey.
Provided by winsomehill
Categories Breads
Time 40m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 10
Steps:
- In separate bowls, mix together dry ingredients and another with wet ingredients. Then stir together until moist, adding a bit more water if needed to make a smooth consistency.
- Pour into 10-inch oiled pie plate and sprinkle top with poppy seeds.
- Bake 20 minutes at 400°F
- Serve with Butter or Tahini.
- 6 servings.
Nutrition Facts : Calories 209.6, Fat 5.7, SaturatedFat 0.8, Sodium 411.8, Carbohydrate 36.6, Fiber 2.1, Sugar 0.2, Protein 3.9
VEGAN CORNBREAD
Make and share this Vegan Cornbread recipe from Food.com.
Provided by alyseepoo
Categories Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F
- Grease muffin cups or a square pan.
- Put dry ingredients in one bowl, and mix them.
- Put oil and milk together, and add to dry.
- Stir til just moist.
- Bake for 25 minutes.
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