Healthy Blender Recipes

Vegan Gluten Free Garlic Rosemary & Chilli Cornbread

vegetarian vegan dairy_free gluten_free egg_free nut_free soy_free mixer
  • 1 cup fine or course cornmeal / polenta (depending on your preference)
  • 1/2 cup brown rice flour
  • 1/2 cup buckwheat flour
  • 1 tsp xanthan
  • 2 tsp gluten free baking powder
  • 1 tsp Celtic sea salt or Himalayan salt
  • 1/3 cup chopped fresh rosemary
  • 1/4 cup (about 8 cloves) finely chopped garlic
  • 1 tsp dried red chilli flakes
  • 1 1/2 cups rice milk
  • 1/4 cup grapeseed oil
  • 1/4 cup unsweetened apple sauce
  • 2 Tbsp raw agave nectar
  1. Preheat oven to 180 C / 350 F.
  2. Grease a 8.5 by 8.5 inch square baking tray
  3. Combine all wet ingredients in a stand mixer.
  4. Sift flour, xanthan, salt and baking powder together, and combine with wet ingredients.
  5. Pour into baking tray and bake for about 30 minutes until skewer comes out clean.
  6. Allow to stand for about 10 minutes before turning out.
  7. Serve warm with soup or salad, or just scoff a piece with some spread. YUM!

Serves 6 - 8

Piggy Cooking Tips

Avoid sticky garlic

When chopping garlic into fine pieces, it can leave you in a sticky situation. The garlic sticks to your knife, your fingers, and the board. To avoid this – simply rub a tiny drop of olive oil onto the blade of your knife and a few drops onto the garlic cloves. The oil coats the garlic and stops it from sticking.