This is a yummy gluten free, vegan cornbread with blackberries and pecans to add a bit of luxury. Oh lala!
Blackberry Pecan Skillet Cornbread
- 2 cups fine-ground cornmeal
- 1 cup gluten free all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 flax eggs (2 tbsp flaxseed meal + 4 tbsp water)
- 1 cup cashew milk (blend 3/4 cup water with 2 tbsp cashews)
- 1/4 cup maple syrup
- 1/4 cup olive oil
- Handful of fresh blackberries
- Handful of pecan halves
Preheat the oven to 350 degrees fahrenheit. Whisk together dry ingredients in a bowl (cornmeal, flour, baking powder and salt). In a small separate bowl, make the flax “eggs” by combining flaxseed meal with water and set aside to congeal.
In a third bowl, combine the wet ingredients (cashew milk, maple syrup and olive oil). Once the flax “eggs” have set, add them to the wet ingredients as well and mix.
Lightly grease your skillet (I used olive oil) and pour mixture into the pan. Using a wet hand, spread the mixture evenly to the skillet’s sides. Arrange blackberries and pecans on top and bake for 35 minutes or until edges become lightly browned.