Special Diets | 24 November 2015Spicy Cranberry Cornbread Share article facebook twitter google pinterest Cranberries don’t have to just be made into sauce! This delicious Spicy Cranberry Cornbread from Whole Grain Vegan Baking is the perfect way to showcase the fruit in a different way on your Thanksgiving table. A wee bit sweet, a wee bit spicy, and all very savory, this cornbread has the perfect crust thanks to the hot cast-iron skillet. Cornmeal is packed with nutrients, minerals, and amino acids. Plus, it tastes great! Start with this recipe, then tweak it to your taste. Double the scallions, jalapeños, or cranberries to make it your own. 1 1?2 cups (355 ml) unsweetened plain vegan milk, more if needed 1 tablespoon (15 ml) apple cider vinegar 60 g (1?4 cup) unsweetened applesauce 2 tablespoons (30 ml) pure maple syrup 18 g (3 tablespoons) minced scallion 18 g (2 tablespoons) minced jalapeño pepper 15 g (2 tablespoons) dried sweetened cranberries, chopped 1 tablespoon (15 ml) neutral-flavored oil 120 g (1 cup) whole wheat pastry flour 60 g (1?2 cup) corn flour 88 g (1?2 cup plus 2 tablespoons) coarsely ground cornmeal 1 teaspoon fine sea salt 1?4 teaspoon ground black pepper 12 g (1 tablespoon) baking powder Nonstick cooking spray Put an 8-inch (20 cm) cast-iron skillet in the oven and preheat the oven to 400°F (200°C, or gas mark 6). Combine the milk and vinegar in a medium-size bowl: The mixture will curdle and become like buttermilk. Stir in the applesauce, syrup, scallion, jalapeño, cranberries, and oil. Combine the flours, cornmeal, salt, pepper, and baking powder in a second medium-size bowl. Whisk to combine. Pour the wet ingredients into the dry and stir until combined, but do not overmix. If the mixture is too dry, add additional milk 1 tablespoon (15 ml) at a time as needed. The mixture should be pourable. Carefully take the skillet out of the oven and coat it with cooking spray. Pour the cornbread batter into the skillet and put it back in the oven. Bake for 33 to 38 minutes, until a toothpick inserted into the center comes out clean. Let cool slightly before serving. Yield: 6 servings Buy from an Online Retailer US: UK: Have Your Cake and Feel Good About It Too! Do whole grain flours intimidate you? Does amaranth flour sound fascinating but perhaps a little too froufrou? Do you love the chocolate cherry scones at your local coffee shop, but feel way too scared to attempt them on your own? Fears begone! You are now in the safe (albeit floury) hands of Celine Steen and Tamasin Noyes, two vegan ladies who know their way around the oven—and barley and buckwheat flour too. Expect to see not an ounce of white flour, refined white sugar, or powdered egg replacer in this book. Instead, indulge in wholesome breads, muffins, pies, pancakes, and other treats that draw on the nutty depth of flavor and enhanced taste of ingredients like whole grain flours and natural sweeteners. All you need is a bowl, a spoon, and a little “can-do!” attitude to whip up treats like Caramel Nut Barley Squares, Potato and Walnut Wheat Bread, and Chocolate Raspberry Tart. With more than 100 recipes to choose from, the hardest thing you’ll have to do is pick out what to bake first! Your taste buds will love you, your friends will adore you, your waist will thank you, and the planet will be singing your praises with Whole Grain Vegan Baking. You’re just a whisk away! Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.