Pretty in Pink Cornbread (Vegan)

• 12 cup cornmeal (if you use white itll be pinker, but I used yellow)
• 12 cup semolina
• 12 cup flour
• 12 cup whole wheat flour (I used whole spelt flour)
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 pinch salt
• 12 parsnip, grated
• 14 cup dried cranberries or 14 cup dried cherries
• 14 cup beet juice
• 1 cup water
• 1 tablespoon maple syrup
• 1 tablespoon oil
• 18 teaspoon almond extract
• 12 teaspoon vanilla extract

1. Combine all of the dry ingredients in a big bowl.
2. Add the grated parsnip and dried fruit (if using).
3. In a second bowl combine all of the wet ingredients.
4. Add the wet to the dry ingredients and stir until just combined.
5. Pour into a greased small loaf pan (you can also bake this as muffins or in a bundt pan).
6. Bake in the preheated oven at 200C/375F for 25 minutes or until toothpick inserted in the centre comes out clean.
7. Allow to cool in the pan for 5 minutes, then remove to a wire rack to cool completely or serve this warm.

cornmeal, semolina, flour, whole wheat flour, baking powder, cinnamon, salt, cranberries, beet juice, water, maple syrup, oil, almond, vanilla

Taken from www.food.com/recipe/pretty-in-pink-cornbread-vegan-466115 (may not work)