I was so honored to have been asked by Becky over at The Cookie Rookie to write a guest post! Not only is she a cherished friend, she’s my blogger inspiration! She has helped me SO much along the way..I would never would have been able to navigate this blogosphere without her! She has wonderful recipes and mouth watering photos…and a pretty cute cat and dog duo
Click here to head over to her site and check out my sinfully sweet Blackberry Apple Crisp recipe!
Skillet raspberry cornbread makes a great addition to any summer cookout and it’s fun to make!
A sizzling hot skillet makes the edges crispy and golden and the inside soft and crumbly. Added raspberries and a sugar crust lend just the perfect amount of sweetness….
skillet raspberry cornbread ~vegan~
Print
Author: BeginWithinNutrition
Recipe type: Dessert
Cuisine: Vegan
Ingredients
1 cup + 3 tablespoons soy milk (or milk of your choice)
1 cup whole wheat pastry flour (or all-purpose flour)
¾ cup corn meal
1 tablespoon sugar (plus more for topping)
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
1 cup fresh raspberries
1-2 tablespoons coconut oil
Instructions
Preheat oven to 400 degrees and place a 10½ inch cast iron skillet on the center rack to warm.
In a small bowl mix together soy milk and apple cider vinegar, set aside for 5-10 minutes to form a "buttermilk."
In a separate small bowl mix together flax meal and warm water, set aside for 5-10 minutes to form a "flax egg."
Whisk together "buttermilk," flax egg, olive oil and set aside.
In a separate bowl, combine flour, corn meal, sugar, baking powder, baking soda and salt. Make a well and add wet ingredients stirring until just combined. Fold in raspberries.
Carefully remove hot skillet from the oven and swish around coconut oil until skillet is well coated. Add batter, you will hear it sizzle! Evenly sprinkle with sugar.
Place on center rack and bake for 15-20 or until a toothpick inserted comes out clean.
Let cool, cut and enjoy!
3.2.1311
You can transform this cornbread to be less sweet and more savory by foregoing the raspberries and sugar topping and adding jalapeños and cheese (non-dairy cheese for a vegan version)!
Fun Facts:
Cornmeal has been used as a dietary staple since 5000 B.C.E in the area of Central America. Native Americans cooked corn with limestone ash (known as potash) for easier absorption of B vitamins to prevent pellagra, a disease caused by niacin deficiency. Throughout history cornmeal has been used to make a variety of meals including grits, polenta, johnny cakes and of course, cornbread!
Need a decadent dessert, but don’t feel like baking???
No problem!
Here’s a no-bake dessert sure to take the cake!
Pour melted chocolate into an almond crust, pop it in the fridge and once chilled you have this to enjoy….
Can we talk about chocolate sea salt for a second???
Yes, chocolate infused sea salt does exist! I would like to shake the hand of whoever created this heavenly mix! I found it in a specialty spice store, but if you can’t find it near you simply use a high quality sea salt to sprinkle on top of the tart.
Inspiration for this tart came from one of my favorite food blogs Tasty Yummies. You can find the original recipe here!
chocolate sea salt or a high quality sea salt for topping
Instructions
In a food processor, pulse almonds until a rough flour is formed. Do not over mix or you will make almond butter! Pulse in 1 tablespoon of coconut oil and 1 tablespoon of agave or maple syrup. A dry paste will form that will stick together when pressed. If more moisture is needed, add an additional tablespoon of melted coconut oil. Press mixture into an 8 inch tart pan. Set aside.
In a medium sauce pan, whisk together soy milk and corn starch until clumps dissolve. Bring to a quick boil and remove from heat. In a double boiler or microwave melt chocolate chips and whisk into soy milk. Add melted coconut oil and vanilla extract. Whisk until smooth and pour onto almond crust. Sprinkle with sea salt and place into the refrigerator. Wait until fully chilled (~2-3 hours) and enjoy!
