Vegan and free of gluten, egg, soy, dairy and nuts
The females in my family are plagued with food allergies. This sweet and tangy cornbread recipe is moist, delicious and safe for my daughters, granddaughter and me. Since it is quite easy to make, it has become a family fall favorite. Enjoy it as a side to hearty fall soups and meal-sized green salads. Top a warm slice with local honey and serve with a bowl of fresh fruit salad, for a lovely breakfast or afternoon snack.
When possible, I use organic, low preservative, no-sugar-added options. I make my own applesauce, but store bought organic is a convenient option. I am not a big fan of canned foods, therefore when using as an ingredient, I always choose organic since those brands do not include additives.
For this recipe, I use melted coconut oil, because (miraculously), none of us are allergic to coconut. It gives a very light nutty taste to the bread. I have also made the recipe with olive oil, which is the ultimate in allergy-free oil options. The caloric count is almost identical, but coconut oil has a higher saturated fat content. Choose the oil that works best for your health and dietary needs.
Clean up it easy when making this recipe, as all ingredients can be prepared in a blender and one bowl. I like baking in stoneware, but any time of baking pan works just as well.
The recipe is adapted from the Allergy Awesomeness website.
Apple-Jalapeno Cornbread; Allergen-free!
- Measuring cups and spoons
- 1 large bowl
- 8 x 8 baking pan
- 2 cups cornmeal
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 15 ounce canned sweet corn, undrained
- 1/4 cup unsweetened applesauce
- 1/4 cup pure maple syrup
- 3/4 cup unsweetened apple juice
- 2 tablespoons oil of choice (coconut, olive)
- 1 – 3 jalapenos, seeded and chopped into chunks