Jeffrey Bland makes vegan cornbread with miso paste, maple syrup, and Himalayan Tartary Buckwheat Flour. Spoon the thick batter into muffin tins, bake at 400°F for 25 minutes, then serve with vegan butter or black bean soup.
About 25 minutes at 400 degrees Fahrenheit.
Spoon about 1 tablespoon of batter per muffin tin.
This Thanksgiving. Try my Miso Maple Cornbread with Himalayan Tartary Buckwheat Flour. This recipe is inherently gluten free with your HGB flour and cornmeal. Add in your salt, baking powder, nutritional yeast, olive oil and coconut yogurt. I melted some vegan butter so it's a little bit easier to mix in your miso paste. Lastly, I added non dairy milk, maple syrup, apple cider vinegar and then whisked everything until well combined. The batter should be pretty thick and you can spoon at 1 tablespoon per each muffin tin. Bake for about 25 minutes at 400 degrees Fahrenheit. I suggest eating these cornbreads with a little bit of vegan butter. You can also try toasting them on the skillet, eating them with a hearty black bean soup, and especially with your friends.
