Sweet and cake-like, you’ll forget you’re eating cornbread when you take a bite into these mini loaves of deliciousness! With notes of flavorful vanilla and tropical coconut, this cornbread will be your new go-to side, snack, or even dessert. Gluten-free, vegan, and naturally sweetened…this quick bread doesn’t get any healthier!
WOAH NELLY. Recipe Redux turns a quarter century old on the blog this month! Funny, since I just celebrated a milestone on the 20th (21!). I can’t believe I’ve participated for 25 consecutive months of recipe making and sharing with the Recipe Redux family.
Every month I eagerly await the new theme and I love how much they challenge me in the kitchen time after time. It’s so fun having a curveball thrown at you to really up your recipe development game!
With all that said, let me share this month’s theme with you…
November 2015 – Theme
Creative Quick Breads
The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven. And if you have a tip for wrapping and giving your lovely loaf, please share that too!
Quick is my name, bread is my game. I am pretty sure quick breads are the only type of breads I like (or really feel comfortable!) making. I’ve expressed my ‘fear’ of cooking with yeast before, so any breads that don’t require it AND are out of the oven faster so I can munch on them are my favorites. 🙂
With the holidays coming up, I tried to think about what type of breads I’d want on my family’s table. Something comforting, complimentary to the meal, and something every one would love.
I thought about going savory like I did last year with my Copycat Cheddar Bay Biscuits, but my major sweet tooth that comes out during this season won over. Well, almost! I decided to take a traditionally savory bread and make a sweet version! Not too sweet of course…but just right to go with the rich flavors of your family’s feast.
Vanilla Coconut Cornbread! Four perfect mini loaves that provide each person with their own dense, sweet, crumbly cornbread to enjoy. And don’t worry! This recipe can be easily doubled (or tripled!) to accommodate a bigger group. 🙂
Vanilla Coconut Cornbread
Ingredients (4 mini loaves)
- 1/2 cup yellow cornmeal
- ¼ cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 cup cashew milk
- 1/4 cup pumpkin puree
- 2 tbsp banana syrup (can use maple syrup)
- 1/2 teaspoon vanilla bean powder (can use 1 tsp vanilla extract)
- 2 tbsp unsweetened apple sauce
Preheat oven to 400°F.
Mix all ingredients together until evenly combined. Spray mini loaf baking tray with cooking spray or rub with coconut oil. Divide batter into the four mini loaf trays. Bake for 25 to 30 minutes or until a knife comes out cleanly from the center of each loaf. Cool on a wire rack.
I actually didn’t even plan on making these vegan, but once I started mixing things together I stumbled upon the perfect texture batter without needing to add eggs, protein powder, or dairy! The pumpkin puree, apple sauce, and banana syrup make the loaves nice and soft….while the spices and vanilla bean powder bring out the natural sweetness of the corn!
If you’re looking to add a little sweetness amongst all the savory food at your next meal, these mini loaves make the perfect choice. Serve warm, with a pat of butter, and a drizzle of maple syrup. Prepare to float into a comforting carb coma! A healthy one at that. 😉
Perfect pairings for these Vanilla Coconut Cornbread loaves include…
Have you ever made homemade bread?
Do you prefer sweet or savory cornbread?
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