Super Simple Vegan Cornbread

My husband isn't a huge fan of cornbread, and yet he loved this version and went in for a second serving!  It's not crumbly at all, is moist and spongy, not super dense, and YUMMY.  Best of all... it's easy to make.  Hubby said I shouldn't have told him that, because he really loves it and now knows he can request it often.  

Super Simple Vegan Cornbread 

(including a gluten-free version)

modified from my Great Grandmother's recipe

Dairy and Egg Free Cornbread

Ingredients

1 cup all-purpose flour

1 cup white cornmeal 

1 Tablespoon sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt (I accidentally left the salt out of one batch, and it was still yummy!)

1/2 cup unsweetened applesauce (I use one of the single serve cups)

1 cup soy milk soured with 1 Tablespoon lemon juice (or cider vinegar) 

2 Tablespoons shortening (I use Spectrum brand. Coconut oil or Earth Balance would work also)

Method

Preheat the oven to 375 degrees F.  Grease an 8x8 baking pan.  Place the lemon juice/vinegar into a liquid measuring cup then add soy milk until it measures 1 cup.  Set aside.  Sift the flour, baking soda, baking powder, sugar, and salt.  Stir in the cornmeal, combine well.  Cut in the shortening/oil until the texture is fine.  Add the applesauce and soured soy milk.  Mix until well-combined (don't over-mix) and pour into the baking pan.  Bake for about 30 minutes, until it's golden brown on top and springs back to the touch.

Gluten-Free Version: Omit the flour and use 2 cups of cornmeal.  I have only made this version as muffins, and we really enjoy them!  This recipe makes 1 dozen of standard-sized muffins, and bakes for about 15 minutes.

Gluten Free Vegan Cornbread Muffins

Oatmeal Cookies Minus the Dairy & Egg

We recently had to omit both dairy and egg from our son's diet, so I will be sharing some dairy and egg free recipes now and then.  My son's chocolate-mint birthday cake turned out amazing (and I'll post that another time)... Cookies have been hit and miss.  Paper thin...  Too greasy...  Fortunately, these oatmeal cookies turned out chewy and delicious!  The dough is super yummy, and safe to eat too!

Oatmeal Cookies Minus the Dairy & Egg

Ingredients

1/2 cup of margarine (Earth Balance Buttery Spread) and/or shortening (Spectrum)
1/2 cup plain sugar
1/2 cup brown sugar
3/4 cup unsweetened applesauce
2 teaspoons vanilla
2 cups all-purpose flour
2 cups old-fashioned oatmeal
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 cup raisins (or chopped prunes, dried apricots, chocolate chips, nuts, etc)

Method

Cream together the shortening, Earth Balance, and sugars.  Add the applesauce and vanilla, and beat until fluffy.  In a separate bowl sift together the flour, baking soda, salt, cinnamon, and nutmeg.  Combine with the oatmeal.  Mix the flour mixture into the liquid mixture about 1/2 cup at a time.  Stir in the raisins.  Cover and chill in the refrigerator for about 30 minutes.

Preheat the oven to 400 degrees Fahrenheit.  Line a baking sheet with parchment paper (or use baking spray).  Drop generous spoons of the cookie dough onto the sheet, about 1 inch apart (these don't spread much), flatten each drop a bit with the back of a wet spoon, or just use your finger dipped in water.  Bake for 10 to 12 minutes (or until slightly golden brown), transfer to a wire rack to cool, and eat!  Makes roughly three dozen cookies.