Gluten-Free Vegan Pumpkin Cornbread Squares

Gluten-Free-Vegan-Pumpkin-Cornbread-Squares

These tasty Gluten-Free Vegan Pumpkin Cornbread Squares started out as regular cornbread, but ended up being a delicious, dense, dessert-style cornbread full of pumpkin spice flavor.

Just so you’ll know what to expect…they don’t have a crumbly texture like cornbread but more dense and cake-like.

And although I made these to go with the vegan chili I made for dinner, they just didn’t go with it because they are actually more on the sweet side and tasted more like a dessert.

But I especially like this recipe because it’s gluten-free, which means I can enjoy it with my family.

If you are looking for a vegan and/or gluten-free cornbread recipe without the pumpkin, try my Vegan Cornbread or my Gluten-Free and Dairy-Free Cornbread recipe.

Not only do traditional cornbread recipes contain white flour, but they are full of dairy.

Here are the typical ingredients in a traditional cornbread recipe:  1/2 CUP BUTTER, 2/3 CUP WHITE SUGAR, 2 EGGS, 1 CUP BUTTERMILK, 1 CUP CORNMEAL and 1 CUP ALL-PURPOSE (WHITE) FLOUR.

 

 

Feel-Good-About-What-You-Eat

5 Fast Facts About Almonds (Almond Flour/Almond Milk):

  • helps to regulate cholesterol and blood pressure
  • energy booster
  • loaded with calcium and fiber
  • 1/4 cup contains 8 grams of vegan protein
  • high in anti-oxidants

5 Fast Facts About Flax Seeds:

  • high in omega-3 essential fatty acids
  • contains soluble and insoluble fiber
  • super high in lignans
  • provides anti-oxidant and anti-inflammatory benefits
  • provides cardiovascular benefits

5 Fast Facts About Coconut Oil:

  • super high in lauric acid
  • rich in antioxidants
  • contains natural microbial and anti-bacterial agents
  • helps to improve metabolism
  • improves cholesterol levels

5 Fast Facts About Maple Syrup:

  • contains manganese and zinc
  • super high in anti-oxidants
  • helps with inflammation
  • 1/4 cups contains more calcium than the same amount of milk
  • 1/4 cup contains more potassium than a banana

5 Fast Facts About Pink Himalayan Salt:

  • contains 84 minerals
  • unrefined, unprocessed, raw
  • promotes stable pH balance in cells
  • controls water levels in the body
  • aids digestion and facilitates better nutrient absorption

 

Gluten-Free-Vegan-Pumpkin-Spice-Cornbread-Squares

 

Gluten-Free-Vegan-Pumpkin-Spice-Squares

 

Tip #1:  Important Tip:   Corn is one of the top GMO crops produced today.  PLEASE make sure you use ORGANIC cornmeal when making this recipe or any other recipe that calls for “corn” or a “corn” ingredient. I purchase my organic cornmeal from the bulk section at Whole Foods, but if you don’t have one nearby, you can order organic cornmeal online from Amazon.  There is such little cost difference and it is so important to your health!

 

Gluten-Free Vegan Pumpkin Cornbread (Vegan, Gluten-Free, Grain-Free, Dairy-Free, No Refined Sugar)

www.thehealthyfamilyandhome.com The Healthy Family and Home

Ingredients

  • 1 cup organic non-GMO cornmeal
  • 1/2 cup all-purpose gluten-free blend (I used Bob's Red Mill All-Purpose Baking Flour)
  • 1/2 cup almond flour
  • 1 cup homemade almond milk
  • 1/2 cup organic maple syrup
  • 1/4 cup organic coconut oil (melted/liquid)
  • 2 flax eggs (2 tablespoons ground flax seeds + 4 tablespoons water)
  • 2 teaspoons baking powder (non-aluminum)
  • 1/2 teaspoon pink himalayan salt
  • 1/2 cup organic pumpkin puree
  • 1 teaspoon organic cinnamon powder
  • 1/4 teaspoon organic nutmeg powder
  • 1/4 teaspoon organic ginger powder
  • 1/8 teaspoon organic clove powder

Directions

Step 1 Put all ingredients in a medium sized bowl and stir until well combined (avoid overmixing).

Pour mixture into an 8 x 8 glass baking dish.

Bake at 350 degrees for 30 - 45 minutes or until cooked all the way through and golden on top.

Cool for 10 - 15 minutes before serving.

Enjoy!

 

 

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Comments

    • Karielyn says

      Hi Nina! I like to identify my baked recipes as gluten-free, grain-free or flourless for those readers who are looking for those type of recipes specifically.

      Thanks so much ;)

  1. Payton planiden says

    Hello!! This cornbread looks amazing. Thank you very much for posting this recipe; however, I was wondering if you could substitute oat flour or buckwheat flour for the gluten free all purpose blend. I absolutely love buckwheat and it actually does not contain gluten!!!

    • Karielyn says

      Hi there Payton! So far, I haven’t tried to make this recipe with any other type of gluten-free flour other than the Bob’s all-purpose gluten-free, so I’m not sure if the others you suggested would work.

      I haven’t really experimented with buckwheat flour yet but I may try that the next time I make these and will update the recipe if it works well.

      If you try it out with the buckwheat, let us know how it worked out ;)

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