Simply Quinoa · by Alyssa★ 5.0 (2)
One Bowl Vegan Pumpkin Cornbread
NUTRITION · PER SERVING35M COOK
CAL 9%·PRO 8%
CARBS 25G54% OF CAL
5G FIBER16G OTHER4G TOTAL SUGAR
FAT 8G39% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist and tender pumpkin cornbread made with almond flour and quinoa, baked in a single bowl. Gluten-free and vegan, it's a wholesome quick bread perfect for fall.
sideamericanbaked good🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Simply Quinoa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 1 1/4 cups coarse cornmeal
- 1/2 cup quinoa flour
- 1/2 cup almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1 cup almond milk
- 1/4 cup pumpkin puree
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
At a glance
PER SERVING · TIME 35M
CAL 9%·PRO 8%
CARBS 25G54% OF CAL
5G FIBER16G OTHER4G TOTAL SUGAR
FAT 8G39% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 25mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 101mg
- Calcium
- 78mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 25MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.