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Vegan Gluten-Free Cornbread | Minimalist Baker Recipes

Ingredients

• 1/3 cup (80 ml) chickpea brine, whipped until fluffy and soft peaks form (aka aquafaba)
• 1/2 cup (100 g) organic cane sugar* (sub up to 1/4 cup with 1 packet or tsp of stevia extract)
• 3/4 cup (180 ml) unsweetened almond milk
• 1 tsp apple cider vinegar
• 1/4 cup (60 ml) grape seed or canola oil
• 1 cup (160 g) all-purpose gluten-free flour*
• 1 cup (150 g) fine cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Vegan butter
• Maple syrup
• Chili

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