Decadent Corn Bread V, GF




2 mixing bowls
measuring cups liquid and dry
measuring spoons
9x11 baking dish greased with coconut or grapeseed oil


2 c corn meal
2 c almond flour
1/2 c brown rice flour
1/3 c tapioca starch
1/3 c raw sugar
2T baking powder
Pinch baking soda
1 tsp salt
Pinch cayenne
2 tsp flax. meal
3/4 c unsweetened applesauce
1 tsp vinegar of choice (I used apple cider)
3oz water, 6T or just less than a half cup
1.25 ish cup Hempseed milk or other milk of choice
1/4 c coconut oil melted and cooled


Preheat oven to 325 degrees Fahrenheit. Mix flax meal and 3oz or 6T water and put in the fridge for at least 5 minutes. Add dry ingredients other than sugar to one mixing bowl and whisk together. Add sugar, applesauce, vinegar to the other bowl along with the flax/water and whisk together until combined. Add wet ingredients to the dry ingredients and use the spatula to fold together. Add about a cup and a quarter of chosen milk looking for a thick cake batter consistency, fold in melted coconut oil. Do not over mix. Once all of the ingredients are combined, turn out into the prepared baking dish and bake in the oven for about 35-40 minutes. Should develop a slightly golden crust and a knife inserted in the middle should come out clean. 

Radical Larder