I’ve never tried cornmeal until I met my boyfriend. He introduced it to me. The first time I ate it, it was at Whole Foods. It was really tasty. I of course checked the ingredients and was like well it’s not 100% healthy but it is a better option to eat when you want a snack.
Only Four Main Ingredients
Cornmeal is a staple in some households and/or it is a treat during the holidays. I know that many families make cornmeal during Thanksgiving and why not try a healthier alternative. I am not saying all the ingredients in cornmeal are unhealthy but sometimes you may find some unnecessary ingredients in store bought ones. Instead make a homemade delicious tasty cornmeal at home with only 4 main ingredients.
It is up to you whether you want to include nuts in your cornmeal and/or you may want to choose other types of nuts of your choice. Any nuts will do the work and will add a great aroma and crunch to the cornmeal. You may opt out of adding anything and just keeping it original.
*For additional dietary restrictions that you or someone may have, I have made this recipe suitable for anyone following a paleo and a keto diet. Check the Tips* section down below the recipe for reference for available substitutions.
This cornmeal bread will be your new favourite treat. I haven’t had cornmeal bread in a while and I must say I have indulged in such a good treat.
Can’t wait for you to all try this recipe with your friends and family. It won’t disappoint! Instead, maybe cornmeal will become a staple at your home and you’ll be making it more often, not just on holidays.
Can’t wait to see your creations. Don’t forget to tag me @wholeonlife and/or use the #wholeonlife for me to see your beautiful creations!
Vegan Pecan Cornmeal BreadPrint This
- 1⁄3 cup pure maple syrup
- 1⁄3 cup melted coconut oil
- 1 cup full fat coconut cream
- 1 cup sprouted spelt flour
- 1 cup fine non-gmo cornmeal
- 1 tsp baking powder
- 1/2 tsp pink salt
- 1/2 cup choice of chopped nuts
- Preheat oven to 350F
- Place the maple syrup, coconut oil, coconut cream into a medium bowl and stir the ingredients together.
- In another medium bowl whisk together the flour, cornmeal, baking powder and salt together.
- Mix the wet ingredients into the dry ingredients. Still well together and fold the chopped nuts into the batter. Pour into a greased 9×9 square pan or line a square pan with parchment paper.
- Place into the oven and bake for 35 minutes.
- Once time is up, take out the pan from the oven and let sit and cool for 20 minutes.
- Slice into squares and enjoy!
To Store: Store in an air tight container and keep in the refrigerator. Last up to 7 days. You may freeze the cornmeal bread for later use. Lasts up to 2-3 months. Tips: For a paleo and keto version of this cornmeal bread, substitute the flour for coconut flour and add extra 3/4 cup of water or extra coconut cream. You can keep the maple syrup as sugar content will be quite low as only 1/3 cup will be distributed throughout the whole bread or you may use a different liquid sweetener or stevia. Use only a tablespoon if using stevia.