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We hope you got benefit 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 only need 12 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Vickys Sweet Cornbread, GF DF EF SF NF:
- You need 240 ml of light coconut milk at room temperature.
- Provide 2 tsp of apple cider vinegar.
- You need 120 grams of oat flour – I grind gluten-free oats to make my own.
- Get 90 grams of cornmeal or fine polenta.
- Get 2 1/2 tsp of baking powder.
- Use 1/2 tsp of bicarb / baking soda.
- You need 3/4 tsp of low-sodium salt.
- You need 1/4 tsp of xanthan gum.
- You need 100 grams of sugar.
- Take 75 grams of coconut oil, melted.
- Use 1/2 tsp of vanilla essence.
- You need of maple syrup for glaze.
Instructions to make Vickys Sweet Cornbread, GF DF EF SF NF:
- Preheat your oven to gas 4 / 180C / 350°F and line an 8"x 8" square cake tin or a 12 hole muffin tin.
- Add the milk and vinegar to a large bowl and let stand while you get on with the rest of the recipe.
- Mix the oat flour, cornmeal, baking powder, baking soda, salt and xanthan gum together in a separate bowl.
- Stir the sugar, melted coconut oil and vanilla into the milk mixture.
- Stir the dry mixture gradually into the wet mixture until just combined.
- 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.
- 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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