Food recipes
Carrot Cornbread (Vegan)
Carrot Cornbread (Vegan) Ingredients: wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table seeds, flaxs...
Carrot Cornbread (Vegan)
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
seeds, flaxseed
water, bottled, generic
soymilk, original and vanilla, unfortified
syrup, maple, canadian
oil, canola
vanilla extract
carrots, raw
Directions:
Preheat oven to 350 degrees F, then oil & flour a 10"x6" loaf pan.
In a large mixing bowl, combine flour, cornmeal, baking powder, salt & flax meal.
In another mixing bowl, combine the water, soy milk, maple syrup, oil & vanilla, mixing well, before stirring in the carrots.
Add the cornmeal mixture to the liquid ingredients, mixing well with a wooden spoon.
Pour the batter into the prepared loaf pan & bake for 1 hour & 15 minutes, or just until a wooden tootpick inserted in the center of the loaf comes out clean.
Allow to sit in the pan on a wire rack for 10 minutes, then remove the loaf by inverting the pan onto a wire rack.
Turn the loaf right side up & let it cool to room temperature before slicing & serving.
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
seeds, flaxseed
water, bottled, generic
soymilk, original and vanilla, unfortified
syrup, maple, canadian
oil, canola
vanilla extract
carrots, raw
Directions:
Preheat oven to 350 degrees F, then oil & flour a 10"x6" loaf pan.
In a large mixing bowl, combine flour, cornmeal, baking powder, salt & flax meal.
In another mixing bowl, combine the water, soy milk, maple syrup, oil & vanilla, mixing well, before stirring in the carrots.
Add the cornmeal mixture to the liquid ingredients, mixing well with a wooden spoon.
Pour the batter into the prepared loaf pan & bake for 1 hour & 15 minutes, or just until a wooden tootpick inserted in the center of the loaf comes out clean.
Allow to sit in the pan on a wire rack for 10 minutes, then remove the loaf by inverting the pan onto a wire rack.
Turn the loaf right side up & let it cool to room temperature before slicing & serving.