Even though this has been an incredibly depressing week, I tried to stay positive and what makes me happiest? Cooking. Really anything sweet, and of course the holidays. Needless to say I’ve been incorporating both into my routine in abundance over the last few days. Putting up my Christmas tree earlier than anticipated, decorating everything with lights and making meals full of comforting spices. I’ve even tweaked my essential oil blend a bit to resemble that holiday smell I adore. The blend is sweet orange, clove, cinnamon and pine needle – if you were curious.
I said I was only going to share a single recipe using pumpkin and I definitely lied. I think I’m at 3? Oops. I quickly changed my mind when I had a craving for cornbread with a twist. Originally I wanted to do a savory version with pumpkin and sage, but that’s been said and done before. Growing up though, I adored sweet cornbread with honey. I no longer consume honey so my adjustment was using a combination of coconut sugar and maple syrup. Throwing in fresh apple slices to top with lots of cinnamon!
Let me just say that the smell of this baking is easily the most comforting and delicious scent ever. If I could, I’d bottle it up and smell this way all year long. I’m one of those people that never grows tired of it. Probably because most of my happiest memories revolve around this time of year and anything with orange and cinnamon triggers a euphoric calmness that sort of takes over. Am I totally crazy? Don’t answer that.
I teamed up with Vitacost to create this recipe for Thanksgiving. Serving it up as a side or a dessert, depending on your style. Maybe topping it off with a little coconut whipped cream if you want to make it even more dessert/cake-like. You can expect to see many more recipes perfect for celebrating the holidays coming soon! As well as a complete post of my favorite Thanksgiving day recipes, complete with a grocery list to make it easier than ever to plan for.
- ½ medium Apple, thinly sliced
- 2 tbsp Pumpkin Seeds, chopped
- 3 tbsp Vitacost Maple Syrup
- 1 tsp Coconut Oil (optional)
- Cornbread Base:
- 1 Flax Egg (1 tbsp ground flax + 3 tbsp water)
- ½ cup Vitacost Superfine White Rice Flour
- ½ cup coarse Cornmeal
- 2 tsp Apple Cider Vinegar
- 1 tsp Baking Powder
- ½ tsp Xanthan Gum
- ¼ cup Pumpkin Purée
- 1 cup Non-Dairy Milk (I used Almond)
- ⅓ cup Coconut Sugar
- 1 tsp Vitacost Cinnamon
- Pinch of Salt
- Pre-heat the oven to 375 degrees F.
- Melt coconut oil in an 8-inch cast-iron skillet over medium-high heat.
- Add the sliced apples to the skillet and cook until the apples are soft and browning slightly (about 3-4 minutes), stir often. Top off with the maple syrup and turn the heat off. Continue to stir.
- Transfer the apple mixture to a bowl and set aside. Set the skillet aside too.
- Combine the ground flax seeds and water to make a flax "egg". Stir and set the mixture aside for a couple of minutes to thicken.
- Combine the non-dairy milk with the apple cider vinegar and let sit for 3-4 minutes to curdle. This creates a buttermilk like base.
- In a large bowl, combine the dry ingredients. Whisking in the wet ingredients until just combined.
- Transfer the batter to your skillet and top it with the apple slices. Sprinkle with 1 teaspoon of fresh coconut sugar (optional).
- Bake the cornbread for 22-26 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow to cool for 10-15 minutes before cutting into pieces.
I do not recommend adding apples to the cornbread base. It disrupts the baking process and doesn't yield the right texture. Please keep them on the top only, trust me.
This recipe is sponsored by Vitacost. I adore their products and have for years!