Sunday, November 13, 2016

Aquafaba Vegan Cornbread

     Hello whole new world of baking!  Hello new vegan egg substitute!  Hello new moisturizer and binder!  For those of you just coming into the know, Aquafaba, or the brine from Garbanzo Beans is making a name for itself and working its way into kitchens across America.  Before you judge, you must try.  I have made Whipped Cream, Brownies and now Aquafaba Vegan Cornbread and I must say I am THRILLED with the results, and I think you will be too!  Each of the 12 large servings are only 176 calories, 27g net carbs and 2g protein.  Try your hand today and let me know what you think!

Ingredients for 12 servings~
1/4 cup Nutiva Buttery Coconut Oil, melted
6 Tablespoons Aquafaba (drained juice from can of Garbanzo Beans)
1 cup Blue Diamond 30 cal/cup Almond Milk
1/4 cup pure Maple Syrup
4oz diced Green Chilis
1 cup Corn (roast 4 Ears fresh corn rubbed in EVOO, Salt and Pepper in foil at 400 for 40 minutes, slice off cooled cob or can sub with canned corn)
1 cup Corn Meal (or Stoneground Grits that have been ground in Magic Bullet to flour)
1 cup Cassava Flour (can sub with regular flour)
1/4 cup Betterbody Foods Coconut Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt

     Mix all wet ingredients together, then stir in dry ingredients.  Pour into parchment lined 10'' Cast Iron Skillet or regular baking dish.  Bake at 400 for 25-30 minutes.  Enjoy  :)

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