Purely Fall Magazine | 2016

pumpkin cornbread gluten-free, vegetarian 1½ cups almond flour 1½ cups cornmeal 1 tsp baking soda 1 teaspoon salt ½ cup coconut oil ½ cup coconut sugar ¾ cup coconut milk, whisked with 1 tbsp apple cider vinegar 3 eggs 1 can of pumpkin puree Preheat oven to 350°F. In a large bowl, combine dry ingredients. In a small bowl, whisk together wet ingredients. Pour wet ingredients into dry and stir to combine. Pour into a skillet and place in the oven for 25-30 minutes or until cooked through in the center.