Gluten-Free & Vegan Cornbread

Ingredients

• 1.3 cups vanilla almond milk lukewarm
• 1 tsp bicarbonate of soda (baking soda)
• 1 tsp cream of tartar 
• 2  eggs' worth of egg replacer 
• 30 g brown sugar light packed (2 tablespoons, )
• 1 cup polenta fine
• 0.5 tsp salt 
• 3.5 tablespoons vegetable oil 
• 1 cup flour plain gluten-free white

Equipment

• oven
• mixing bowl
• cake form

Directions

1. Preheat your oven to 325ºF (160C).Measure all the dry ingredients into a mixing bowl.Make a well in the centre and pour in the warmed milk and vegetable oil.Beat well to make a smooth batter.
2. Pour the mixture into a 20 x 20cm [8-inch] shallow cake tin and bake in a preheated oven for 25 minutes, or until golden.Leave the cornbread to cool slightly, then cut it into squares or fingers.
3. Serve warm with soup, or cold with spread and jam for breakfast!