Bananacran Cornbread

January 14, 2014  •  Leave a Comment

Banana Cranberry Corn BreadBanana Cranberry Corn BreadGluten Free Vegan recipe photos Bananacran Cornbread

A snack bread with ZERO dairy.  ZERO gluten.  Prep Time: less than 10 minutes Baking time: 18 minutes

Feeds: 6 (I don't know what the nutrient info is...if you can figure it out, please let me know

Shelf Life: I have no idea, it doesn't last more than a few hours in our house!  

Ingredients

6T water

2T ground golden flax

 

1C corn meal

1/2C oat flour (check to make sure it is Gluten Free)

1/4C fava bean flour (also make sure it is Gluten Free)

1/4C sugar (TOTALLY OPTIONAL!)

4T baking powder

1/8t salt

 

1C unsweetened coconut or almond milk

2T coconut oil (it is thick)

3/4C cranberries or craisins (if you like sweeter)

1/4C cranberries or craisins (set aside)

1 medium banana (older is sweeter)

 

Veggie spray oil

 

Processes

Step 1

Preheat oven to 400.  If you have baking dishes (la crueset types) put them in the oven when you begin heating it.  Having these piping hot right right before putting the dough into them will give you a yummier and crispier edge all around (it begins cooking immediately.

Step 2

In a sauce pan, heat water and golden flax until it comes to a boil.  Stir often.  About 2 minutes is all it takes.

Step 3

In a food processor (or small chopper, or just a bowl that you can really whip up) thoroughly mix cranberries, coconut oil, flax mix, banana.

Step 4

Put all dry ingredients together and mix.

Step 5

Pour 3/4C coconut milk and food processed wet mixture into dry mix and blend well.

Step 6

With oven mits on, pull baking pan out of oven and spray lightly with oil.  Then add the mixture (it is VERY thick, spoon it around and try to even it out).

Step 7

Bake for 18 minutes.  Check doneness by putting a toothpick in the middle.

Step 8

Pull pan out and let it set for 10 minutes.  Then carefully place it on a wire rack to further cool down.

Step 9

DIG IN!  It’s so so so yummy!!

Banana Cranberry Corn BreadBanana Cranberry Corn BreadGluten Free Vegan recipe photos

Notes from my kitchen:

I purchased baking casserole dishes (background of photo on left) at Home Goods, $10 each.  They are La Crueset brand.  I LOVE La Crueset anything.  The pic above is the lid to my pot (which is a skillet).  

I bought my gluten free flours (which you can mix other types in, I just like corn the most for the texture) from Lassens.  I use Red Mill brand which seems to be great.  

You can use regular milk if you want, but the coconut milk has been OFF THE DIAL yummy!

The coconut oil is thick and solid.  You have to scoop it out carefully so you don’t waste.

I ran out of bananas so experimented with shredded apple and it was great.  I just bumped up the “milk” 1/4 cup.


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