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Vickys Sweet Cornbread, GF DF EF SF NF
Vickys Sweet Cornbread, GF DF EF SF NF

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For people who want to start living a more healthy life the tips above can help you do that. The one thing that you need to actually avoid is all of the processed foods which you can purchase in the stores, and start preparing fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to vickys sweet cornbread, gf df ef sf nf recipe. To cook vickys sweet cornbread, gf df ef sf nf you need 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Vickys Sweet Cornbread, GF DF EF SF NF:
  1. Take 240 ml light coconut milk at room temperature
  2. Use 2 tsp apple cider vinegar
  3. Get 120 grams oat flour - I grind gluten-free oats to make my own
  4. Get 90 grams cornmeal or fine polenta
  5. Take 2 1/2 tsp baking powder
  6. You need 1/2 tsp bicarb / baking soda
  7. Get 3/4 tsp low-sodium salt
  8. Take 1/4 tsp xanthan gum
  9. Get 100 grams sugar
  10. You need 75 grams coconut oil, melted
  11. Use 1/2 tsp vanilla essence
  12. Prepare maple syrup for glaze
Steps to make Vickys Sweet Cornbread, GF DF EF SF NF:
  1. Preheat your oven to gas 4 / 180C / 350°F and line an 8"x 8" square cake tin or a 12 hole muffin tin
  2. Add the milk and vinegar to a large bowl and let stand while you get on with the rest of the recipe
  3. Mix the oat flour, cornmeal, baking powder, baking soda, salt and xanthan gum together in a separate bowl
  4. Stir the sugar, melted coconut oil and vanilla into the milk mixture
  5. Stir the dry mixture gradually into the wet mixture until just combined
  6. Pour into the tin and bake for 20 - 25 minutes for the large tin and 12 - 15 minutes for the muffins or until a skewer in the middle comes out clean
  7. Cool in the tin for 5 minutes, then turn out and brush the top with maple syrup. Best served still warm, maybe even with custard or ice cream as a dessert. Also delicious with Southern US style dishes

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