Berry Cornbread Loaf. Vegan. Gluten Free.

Berry Cornbread Loaf. Vegan. Gluten Free.
Berry Cornbread Loaf. Vegan. Gluten Free.

Tuesday brought us another snow delay. Déjà vu!  We’ve been blessed, I’ll be honest. We’ve had NO snow days this winter so far (knock on wood) and only have a few measly inches on the ground but this brutal cold is making this winter really hard.  But less of that and more of some fun recipes.

I baked this bread on Sunday when I had several extra pints of berries to use.  I love cornbread muffins.  I thought it would be fun to mix some berries and cornbread to make a low sugar bread that the berries would sweeten on their own.  This bread is perfect for a snack or breakfast on-the-go.  Plus if you prefer some extra sweetness, see the options in the recipe listed below.  I love to have a piece with a giant cup of tea when I can steal a moment of downtime.

Ingredients:

1 cup of gluten free flour (I used Bob’s Redmill 1 to 1 gf flour)
1 cup + 2 tablespoons of medium coarse corn meal (Bob’s Redmill)
1 tablespoon of coconut palm sugar (if you prefer your bread sweeter- add 2 or 3 tbl of sugar)
1 teaspoon baking powder
1 teaspoon baking soda
Pinch salt
1 1/4 cup of cashew or almond milk
1 tablespoon of Bragg’s apple cider vinegar
1 tablespoon of melted coconut oil
1 tablespoon of maple syrup
1 teaspoon of vanilla extract
1 pint of berries (blue, black or red)

Directions:

Preheat the oven 425 degrees.  Spray your loaf pan or line it with parchment and set it aside.

In your stand mixer, blend the flour, corn meal, sugar, powder, soda and salt.

In a measuring cup, add your milk, then add vinegar and let that sit for 2 minutes.  Then add your melted coconut oil, syrup and extract.  Add that to your dry mixture and blend to combine.  Scrape down the sides and blend again. By hand, mix in your washed berries.  Then add to your prepared pan.  Bake for 22-25 minutes or until golden brown on the top and a toothpick inserted comes out clean.

Let cool prior to slicing.

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Wanted to remind you that I’ve partnered up with Novo Nordisk New Jersey Marathon to give away one bib.  How to enter?  Leave a comment on this post or any post where I highlight this giveaway – includes my Instagram feed as well letting me know which distance you would like to run – half or a full?  One random winner will be announced February 21st. This giveaway is for one bib only.  No travel costs, accommodations or food etc. are included.  The winner must email me within 48 hours to receive the free bib code.

Today I had a 12 mile run that I had to do.  Between getting home late from my board meeting, not enough sleep, the snow, school delay etc. – I had to go to the gym to get my run done on a treadmill.  The temp was 8 outside and too cold for my finger.  I got to the gym a bit later and it was absolutely dead due to the snow/school delays.  I picked my treadmill, put CNN New Day on and went for it.  Again, building distance over speed -my first half pace was slower so I had a negative split for the second half of the run.  Plus running 12 miles on the treadmill is a feat by itself!  I was pleased overall. A ton more miles on tap this week – stay tuned.

Recap:
Sunday: Rest
Monday: 5 treadmill
Tuesday: 12 treadmill

Stay warm and praying for my friends in Boston who are just inundated by snow and more coming.

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— Knead to Cook

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8 Comments

  1. I would love to be able to run the half marathon!!!! My best friend and I try to push each other to do them! This would be our 3rd!!! We never even thought we could do one… haha Love your blog and your encouragement!!! Want to be like you!

  2. This bread looks delicious, healthy, and simple! Definitely going to try it soon. I know my family will love it! Pinned 🙂

  3. could i use some other flour besides white? Like brown rice flour or maybe some almond flour? If so would it be different measurements? Thanks! (:

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