Vegan baked goods often have a bad rap—turn out one “off” batch and no one will want to touch your “crumbly and dry” dairy-free desserts again. When it comes to cornbread—which can bake up dry even with dairy in the mix—making a moist, cake-like confection is tricky. I played around with a basic recipe to find the perfect blend of ingredients, which includes homemade flax “eggs,” rich coconut oil and your choice of maple syrup or agave.
Saturday mornings wouldn’t be the same without pancakes! This weekend, skip the super-sweet syrup and serve these crispy, rich Coconut Corn Cakes with a side of your favorite nut butter. No milk or eggs are needed, and a scoop of protein powder added to the batter makes a delicious and healthy breakfast treat.
Chase away winter chills with a bowl of homemade chili or soup and these Gluten-Free Cornbread Mini Muffins. Melt-in-your-mouth moist with just the right amount of crumble, they’re quick to make and healthier than the traditional version—made with flax instead of eggs, coconut oil spread in place of butter and your choice of dairy or non-dairy milk.
If you love fresh vegetables and adore pizza, why not combine them on the grill? The best part is that you can change this recipe and use whatever vegetables you have on hand.
Although traditional Neapolitan pizza dough is made only with flour, yeast, salt, and oil, the recipe below has an American twist. This unique recipe uses bread flour for strength, all-purpose flour for tenderness, and cornmeal for flavor and texture. It makes a delicious, slightly crunchy dough. If you don’t want to make your own pizza dough, you can purchase commercially-made dough, dust your board with some cornmeal, and then roll out the dough so that the bottom will be coated with the cornmeal to give it that crispy texture. You can use any combination of the vegetables below on your pizza.
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