Gluten Free Vegan Magic Maple Cornbread

• 1 cup almond milk or rice milk
• 1/4 cup grape seed oil
• 1/4 cup unsweetened applesauce
• 1/4 cup pure maple syrup
• 2 teaspoons natural vanilla extract
• 3/4 cup gluten free all-purpose flour
• 2 teaspoons gluten free baking powder
• 1 cup cornmeal course
• 1 teaspoon xanthan gum
• 1 teaspoon salt natural

1. Preheat your oven to 350 F.
2. Grease a 8.5 by 8.5-inch square baking tray with a bit of grape seed oil and sprinkle some flour over the top to prevent the bread from sticking.
3. Pour all of your wet ingredients in your KitchenAid(R) stand mixer and process on a medium speed for about a minute until well combined.
4. Next, sift the flour and baking powder together, and stir in the cornmeal, xanthan, and salt until well combined.
5. Add the dry ingredients to the wet ingredients and process in your KitchenAid(R) stand mixer on a medium speed for 1 to 2 minutes until a nice batter forms.
6. Pour the batter into your greased baking tray and bake for 30 minutes.
7. Rotate the tin and bake for another 20 minutes or until a skewer placed in the center comes out clean.
8. Remove from the oven, and allow the bread to stand in the tin for about 20 minutes.
9. Gently run a knife around the edges of the pan to help release the bread. Carefully release the bread onto a board.
10. Cut and serve warm or cool completely and store the uncut bread wrapped in the fridge.
11. The bread will keep for about 3 days.

almond milk, grape seed oil, unsweetened applesauce, maple syrup, natural vanilla, flour, baking powder, cornmeal course, xanthan gum, salt natural

Taken from www.yummly.com/recipe/Gluten-Free-Vegan-Magic-Maple-Cornbread-2098820 (may not work)