The Best Gluten-free Vegan Cornbread Recipe

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1 cup cornmeal

¾ cup gluten free oat flour

⅓ cup granulated sugar (or use maple syrup)

1 tbsp baking powder

½ tsp baking soda

1 ⅓ cups light coconut milk (or unsweetened almond milk)

1 tbsp apple cider vinegar (or use lemon juice)

⅓ cup apple sauce or pumpkin puree (or oil)

1 cup charred corn (frozen)

Preheat your oven to 375F (for 20 min) degrees and line or grease a muffin tin.
Prepare your batter by whisking together cornmeal, oat flour, tapioca starch and baking powder in a mixing bowl.
In a separate small bowl, add apple cider vinegar to coconut milk and let sit for about 5 minutes to thicken. Whisk in pumpkin purée or apple sauce and maple syrup until smooth.
Create a small well in the center of the dry ingredient bowl and add your wet ingredients, using a spatula to mix until combined.
Pour batter into your muffin tins and bake for 15-18 minutes, until tops are golden brown and muffins are cooked through.