SERVES 8
PREP TIME: 5 minutes
ACTIVE TIME: 15 minutes
INACTIVE TIME: 35 minutes
Olive oil spray (or vegan cooking spray,
soy-free if necessary)
1 cup unsweetened almond milk
1 teaspoon apple cider vinegar
¼ cup + 2 tablespoons warm water
2 tablespoons flax meal
1½ cups fine cornmeal (certified glutenfree if necessary)
1 cup oat flour (certified gluten-free if
necessary)
¼ cup almond flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ cup sunflower oil (or grapeseed oil)
¼ cup maple syrup
1. Preheat the oven to 400°F . Spray
a 10-inch cast-iron skillet with olive
oil.
2. In a 2-cup liquid measuring cup or
a medium bowl, combine the milk
with the vinegar. In a small cup or
bowl, mix together the water and flax
meal. Let both rest while you prepare the rest of the ingredients, or for 3 to 4 minutes
3. In a large bowl, whisk together the cornmeal, oat flour, almond flour, baking powder, salt, cumin, and
paprika.
4. Once the flax meal mixture has thickened, add it to the milk. Add the sunflower oil and maple syrup.
Stir until fully combined.
5. Add the wet ingredients to the dry ingredients and stir until just combined. Pour into the prepared
skillet.
6. Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Let rest for 5 to
10 minutes before serving. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.
Skillet Cornbread
