Vegan, Gluten-free Cornbread

Ingredients:
    6 tbsp coconut oil
  1/2 cup  maple syrup
2 1/4 cup  cashew milk (1/2 cup raw cashews blended in 2 cups water)
    1      lemon (juiced)
    3      flax eggs (6 tablespoons ground flax seeds, soaked in 12
           tablespoons of water)
1 1/2 cup  yellow cornmeal (fine or medium coarse grind )
    1 cup  gluten free flour
1 1/2 tbsp baking powder
1 1/2 tsp  kosher salt
  1/2 tsp  baking soda
    1      fresh jalapeno pepper (small dice)

Instructions:
Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet
(ovenproof and preferably cast iron), melt the coconut oil over medium
heat. Cook, swirling pan to lightly coat sides and bottom. 

Pour oil into a large bowl. (Do not wipe out the pan.) Whisk the maple
syrup into the oil, then whisk in cashew milk and lemon juice. Mix in the
“flax eggs”. Add jalapenos, to taste. Then whisk in the cornmeal,
flour, baking powder, salt and baking soda. Pour the batter back into the
cast iron skillet. Bake until the top is golden brown and a toothpick
inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for
10 minutes before slicing. Serve with a dollop of healthy topping of your
choice.

Description:
As the saying goes "necessity is the mother of invention", this vegan, gluten-free cornbread recipe was born in a rushed delivery during a cooking class here at Bastyr to cater to dietary modifications. Shocked and amazed, we all decided to keep this version and toss the original one. It is almost as magical as a unicorn!

Notes: