Gluten, Dairy and Egg-Free Cornbread Stuffing
Ingredients
- 1 cup buckwheat flour
- 1/2 cup yellow cornmeal
- 2 1/2 tsp baking powder
- 1/2 tsp Salt
- 1/4 cup sugar
- 2 flax eggs (1 tablespoon flax meal mixed with 3 tablespoons of water, refrigerated for 15 minutes)
- 1 1/4 cups almond milk
- 1/4 cup Earth Balance butter
Directions
- Preheat oven to 400°. Spray loaf pan with Pam.
- In a large bowl combine the buckwheat flour, cornmeal, baking powder, salt and sugar.
- In a large bowl combine the buckwheat flour, cornmeal, baking powder, salt and sugar.
- In another bowl mix the flax eggs, almond milk and Earth balance butter. Beat until well blended.
- Add to dry ingredients and stir until they are incorporated. Bake 20 to 30 minutes until done.
- Continue to Cooper Boone's Corn bread stuffing recipe!
- Prep time: 15 minutes
- Cook time: 20 -30 minutes
- Total time: 45 minutes
Yield: 8 -10 servings