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Corny Corn Bread (Vegan and Wheat-Free)
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Delicious spelt cornbread with chia seeds, sucanat, agave, and spelt flour for a special twist.
Ingredients:
  • 3 tablespoons chia seeds
  • 1.5 cups warm water
  • 0.5 cup sucanat
  • 0.25 cup agave nectar
  • 1.5 cups cornmeal
  • 1 cup spelt flour
  • 2 teaspoons baking powder
  • 1.5 cups frozen corn kernels
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and generously grease a loaf pan.
  • Soak chia seeds in warm water for 5 minutes, then drain.
  • Blend chia seeds in a blender until smooth. Add sucanat and agave nectar, blend again until smooth.
  • In a large mixing bowl, sift cornmeal, spelt flour, baking powder, and salt. Then add frozen corn kernels and chia seed mixture to the bowl, stir well, and pour the mixture into the prepared pan.
  • Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

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