Vegan Pumpkin Cornbread

A southern American dish made with our nutrient-dense polenta and quinoa flour for a healthier, but just as delicious, take on the soul food classic.

1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)

200g Amisa Organic Gluten Free Polenta Pronta

60g Amisa Organic Quinoa flour

60g almond flour/ground almonds

1 tablespoon baking powder

1/2 teaspoon sea salt

240ml almond milk

60g pumpkin puree

2 tablespoons maple syrup

2 tablespoons olive oil

  1. Preheat the oven to 220°C and line a 20X20cm baking pan with baking paper.
  2. Beat together the flaxseed meal and water and set aside for 5 minutes to gel.
  3. In a large mixing bowl, whisk together the dry ingredients. Add the milk, flax egg, pumpkin, syrup and olive oil and stir to combine.
  4. Transfer batter to the prepared baking tin. Bake for 23 – 25 minutes until golden brown and a cake tester inserted into the center comes out clean.
  5. Remove from the oven and let cool in the pan for 5 minutes. Transfer to a wire rack and cool completely before slicing into squares.


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