Carrot Cornbread

• 3 medium carrots, peeled and cut into 1/2-inch chunks
• 1 cup unsweetened almond milk
• 1 Tbs. apple cider vinegar
• 1/2 cup pure maple syrup
• 1/4 cup refined coconut oil, melted
• 1 1/4 cups cornmeal
• 1 cup all-purpose flour
• 2 tsp. baking powder
• 3/4 tsp. ground nutmeg
• 1/2 tsp. salt

1. Steam carrots in steamer 15 minutes, or until very tender.
2. Transfer to food processor, and puree until smooth.
3. Cool.
4. Preheat oven to 350F.
5. Coat 13- x 9-inch baking pan with cooking spray.
6. Stir together almond milk and cider vinegar in measuring cup.
7. Set aside to curdle.
8. Whisk 1 cup carrot puree with maple syrup in large bowl.
9. Whisk in coconut oil, then almond milk mixture.
10. Combine cornmeal, flour, baking powder, nutmeg, and salt in separate bowl.
11. Fold cornmeal mixture into carrot mixture.
12. Spread in prepared pan, and bake 30 to 35 minutes, or until top is golden and firm to touch.
13. Cool.
14. Cut into 12 squares, and serve.

carrots, unsweetened almond milk, apple cider vinegar, maple syrup, coconut oil, cornmeal, flour, baking powder, ground nutmeg, salt

Taken from www.vegetariantimes.com/recipe/carrot-cornbread/ (may not work)