Vegan Pecan Cornmeal Bread

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!

Xo

Vegan Pecan Cornmeal Bread

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Serves: 12 squares Prep Time: 10M Cooking Time: 35M

Ingredients

• 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

Instructions

1. Preheat oven to 350F
2. Place the maple syrup, coconut oil, coconut cream into a medium bowl and stir the ingredients together.
3. In another medium bowl whisk together the flour, cornmeal, baking powder and salt together.
4. 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.
5. Place into the oven and bake for 35 minutes.
6. Once time is up, take out the pan from the oven and let sit and cool for 20 minutes.
7. Slice into squares and enjoy!

Notes

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.