SKILLET CORNBREAD

SERVES 8 PORTIONS

Olive oil spray (or vegan cooking spray, soy-free if necessary)

1 tsp. apple cider vinegar

1/4 cup + 2 tbsp. warm water

2 tbsp. flax meal

1 1/2 cups fine cornmeal (certified gluten-free if necessary)

1 cup oat flour (certified gluten- free if necessary)

1/4 cup almond flour

1 tbsp. baking powder

1/2 tsp. salt

1/2 tsp. ground cumin

1/4 tsp. smoked paprika

1/4 cup sunflower oil (or grapeseed oil)

1/4 cup maple syrup

NUTRITIONAL VALUES

Calories: 152kcal
Fat: 9.2g (0.9g S.Fat)
Carbs: 16.4g
Protein: 2.6g
Sugar: 5.9g
Sodium: 173mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Spray a 10-inch cast-iron skillet with olive oil.

Combine the milk and vinegar in a 2-cup liquid measuring cup or a medium bowl. Combine the water and flax meal in a small cup or bowl. Allow both to rest for 3 to 4 minutes while you prepare the remaining ingredients.

Whisk together the cornmeal, oat flour, almond flour, baking powder, salt, cumin, and paprika in a large mixing bowl.

Add the flax meal mixture to the milk once it has thickened. Combine the sunflower oil and maple syrup in a mixing bowl. Stir until completely combined.

Stir together the wet and dry ingredients until just combined. Pour into the skillet that has been preheated.

20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow for a 5- to 10-minute rest before serving. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.