CHANGE Fellowship Live! Health (May 2, 2020) Vegan Gluten-Free Cornbread Muffins
From CHANGE Fellowship Live! Health on Sabbath, May 9, 2020:
Vegan Gluten-Free Cornbread Muffins
Ingredients:
Dry Ingredients
1.5 cups Corn Meal
3/4 cup Oat Flour
1/3 cup Sugar (Coconut is best)
1 tbs Baking Powder
1/2 tsp Salt (Himalayan Pink is best)
Wet Ingredients
2.5 tbs Oil (Oil or Coconut)
1.5 cup Milk (Almond is best)
1 tbs Ground Flax Seed + 3 tbs Water
Recipe:
Preheat the oven to 400 degrees Fahrenheit
1. To make the flax egg combine ground flax seed & water in a cup or bowl.
2. Combine corn meal, oat flour, sugar, salt in a bowl (dry ingredients).
3. Combine oil, milk in a bowl (wet ingredients).
4. Add the flax egg to the wet ingredients.
5. Mix the dry ingredients with wet ingredients.
In a 12-muffin pan, pour 1/4 cup of batter in each muffin tin
Bake the muffins for 22 minutes (25 if you like yours toasty)
Enjoy & share
Video for DIY Baking Powder:
Video for DIY Gluten-Free Oat Flour:
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EGGLESS SAVOURY MUFFINS || CORN AND CHEESE MUFFINS || BREAKFAST MUFFINS || ARJUN GABA
Here's an incredibly simple, tasty, and versatile recipe that can be a perfect option for the morning breakfast, evening snack, party, or picnic food and travel take along. Loaded with the choice of seasonal vegetables it's a healthy treat for the fussy eaters too. Please give it a try and share it with your favorite Muffin lover.
INGREDIENTS
(makes 8 medium sized muffins)
1 cup Milk
1tsp Vinegar
¼ cup yogurt
1 tsp Baking powder
¼ tsp Baking soda
1 ½ cup all purpose flour
1tbsp sugar
1tsp salt
Chilli flakes
Garlic seasoning
Oregano
Grated Cheese 1 cup
½ cup boiled corn
½ cup chopped onion
¼ cup butter
Few basil leaves
#savourymuffins #egglessmuffins #cornmuffins
Easy Vegan Cornbread Recipe | + gluten-free option!
Today we are making a super easy vegan cornbread recipe! Do you guys like cornbread? I was always skeptical to try and make it myself but it is so easy and SO delicious!
♡ Check out my COOKBOOK:
Recipe:
1 cup non-dairy milk + 1 tbsp vinegar or lemon juice
1 cup cornmeal
1 cup all purpose flour (or buckwheat flour if you're gluten-free)
1/2 tsp baking soda (use a full 1 tsp if making the gluten-free option)
1 tsp baking powder
1/2 tsp salt
1/3 cup sugar
1/2 cup melted vegan butter
1 tbsp egg replacer (or chia seeds/ground flax seeds) + 3 tbsp water
Preheat oven to 400°F / 200°C
1. Stir together the non-dairy milk and vinegar. Set aside.
2. In a mixing bowl, combine cornmeal, flour, baking soda, baking powder, sugar and salt. Whisk until combined.
3. Add melted vegan butter, vegan egg, and non-dairy milk mixture. Stir until it becomes a batter.
4. Pour into a parchment-lined 8x8 baking pan. Bake for 18-20 minutes until golden. Allow to cool then slice and enjoy!
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How to make corn muffins (reg. corn muffins, PLUS gluten free, dairy free, egg free substitutions)
The SuperCrafterKid teaches kids how to make corn muffins. He shows how to make regular Jiffy corn muffins. In addition, he explains how to substitute ingredients if needed to make corn muffins gluten free or dairy free or egg free. These muffins can be made vegan. Let him show you how easy and fast it is to bake corn muffins for a morning breakfast for yourself or surprise mom with breakfast in bed.
HAPPY VEGAN COUPLE: Whole Grain Corn Muffins and Happy Vegan Couple Mushroom Gravy
In this episode we prepare 2 great whole food plant-based recipes for you. Eat separately or combine together for some yummy tasting comfort food. The gravy is so delicious and has no oil in it! The corn muffins are completely whole grain with applesauce and maple syrup for sweetness. Flaxseed and the non-dairy milk is used as an egg substitute for the muffins. Eat these anytime or serve with your turkey free Thanksgiving dinner. Following are the recipes:
RECIPE: WHOLE GRAIN CORN MUFFINS AND THE HAPPY VEGAN COUPLE MUSHROOM GRAVY
Prepared by the Happy Vegan Couple
(Use organic ingredients as much as possible)
Corn Muffin Ingredients
This delicious recipe comes from “Forks Over Knives: The Cookbook.” 2012, p. 228.
1 ½ Tbsp ground flaxseed
1 cup unsweetened non-dairy milk (we use almond milk in the video but later we switched to soy which is the main non-dairy milk we use in our home)
½ cup unsweetened applesauce
½ cup 100% pure maple syrup
1 cup cornmeal
1 cup oat flour - pulse rolled oats in your blender to make oat flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup frozen corn kernels
Combine the flaxseeds and non-dairy milk in a small bowl and let sit for about 5 minutes. In a large bowl combine the applesauce and maple syrup. Add the flaxseed-non-dairy milk mixture. Stir in the cornmeal, oat flour, baking soda, baking powder and salt. Stir until mixed well but don’t overmix. Add the corn kernels. Pour the batter into muffin cups. Bake at 375 degrees for 15-20 minutes. Makes about 12 large muffins or 24 small muffins.
HAPPY VEGAN COUPLE MUSHROOM GRAVY
2 tsp veggie broth
2 cups veggie broth
1 ½ cup finely chopped red onion
4 cloves minced garlic
2 cups sliced mushrooms
6 Tbsp whole wheat flour
¼ cup tamari
3 Tbsp nutritional yeast
½ tsp white vinegar
salt to taste
In a medium bowl, whisk together the 2 cups of veggie broth with the flour. Set aside. Turn on burner to high or medium high. Pour the 2 tsp of veggie broth into pot. Add onion and cook until translucent, stirring as needed to prevent sticking. Stir in garlic. Add the flour and veggie broth mixture to the pot. Stir well. Add tamari, nutritional yeast, white vinegar, salt and mushrooms. Mix well. Simmer for 3-5 minutes stirring frequently as gravy thickens.
Enjoy!!!
Healthy Cornmeal Muffins || Basant Panchami Special || Eggless Cornbread || Welcome Spring Season
Let's celebrate the Spring and the Sunshine with these refreshingly light and tasty cornmeal muffins that are made without eggs and comes together in no time.
Do give a try and thanks for watching:)
INGREDIENTS
Dry ingredients
1/2 cup Cornmeal ( Makki atta/ maize flour)
1/2 cup all-purpose flour
1/2 cup powder sugar
3/4 tsp Baking powder
1/8 tsp baking soda
Wet ingredients
1/2 cup yogurt ( room temp)
1/4 cup melted butter
1/2 tsp vanilla essence
Boiled corn for topping ( optional)
Bake at 170° for 10-12 minutes or untill golden brown.
May decorate with buttercream and chocolate shavings
or
simply glaze with a mixture of butter and honey combined together.