“Southern Vegan Cornbread Crumble Delight – A Mouthwatering Sensation”

Allergens

Nuts (pecans)

Ingredients

• 1 cup yellow cornmeal
• 1/2 cup all
• purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 cup unsweetened almond milk
• 1/4 cup unsweetened applesauce
• 1 tablespoon agave nectar
• 1/2 teaspoon apple cider vinegar
• 1 cup chopped pecans, toasted
• 1/2 cup dried cranberries

Instructions

1. Preheat oven to 350°F (180°C). Grease an 8x8 inch baking dish.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, combine the almond milk, applesauce, agave nectar, and apple cider vinegar. Mix well.
4. Gradually pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the pecans and dried cranberries.
5. Pour the batter into the prepared baking dish and smooth the top with a spatula.
6. Bake for 20 25 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cornbread crumble to cool slightly before cutting into squares.

Chef’s Insight

This recipe is versatile; you can also serve it as a side dish or dessert.

Notes

This recipe is perfect for vegans or those looking for plant-based options.