A quick pop-in-the-oven vegan, dairy-free and egg-free bread recipe that pairs beautifully with a main course, salad or soup.
Preheat the oven to 400 degrees F (200 degrees C). If not using paper or silicon muffin cups, lightly grease a 9 inch cake or loaf pan (or cover the inside of the pan with aluminium foil).
Make the flax egg: Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water together with a whisk or fork in a small bowl, then let it sit for 5 - 10 minutes. Before using, give the mixture a good mix for 2-3 minutes using the fork or whisk.
In a separate bowl, mix the coconut milk, oil and honey together. Then add the flaxseed and water mixture to this bowl and stir until well mixed together.
Gently combine the wet ingredients into the bowl of dry ingredients.
Bake for approximately 20 - 25 minutes. Check at the 20 minute mark to see if a toothpick inserted into a baked batter muffin cup comes out clean. if it does, then the mini-breads are done (use a knife to check for completion if using a cake pan or loaf pan). Optional: at about the halfway baking point, I sprinkled some shredded coconut flakes on the tops of the cornbread muffins for an extra flair!
Remove the Vegan Coconut Corn Mini-Breads from the oven. Let cool for 5-10 minutes before serving.
When using a gluten-free specialty flour mix to make these Vegan Coconut Corn Mini-Breads, know that the final product may remain a little lighter in color, so it is important to still check for baking doneness at the 20 minute mark, and remove them from the oven if done. This will prevent the batter in the muffin cups from over baking in the oven. I have not tried using gram or chickpea flour, or other gluten-free flours in this recipe yet, so feel free to experiment if you would like.