Gluten Free and Vegan Cacao Cornbread
By: Amie Valpone
Published: October 14, 2011

Who said comfort food can't be healthy?
This dish will satisfy your comfort food cravings and touch your taste buds with a hint of sweetness.
Yes, you heard me correct.
Cornbread and chocolate?
It's amazing.
I kid you not.
Just one bite and you'll be ready to toast this for breakfast, crumble it atop your salad for lunch and enjoy it as a side dish with dinner.
It's just that good.
	 
Enjoy!
	Gluten-Free and Vegan Cacao Cornbread
	Serves 8

2 tablespoons tapioca flour
1 1/4 cups ground yellow cornmeal
2/3 cup brown rice flour
1/4 cup cornstarch
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp. sea salt
6 Tbsp. Earth Balance Vegan Butter sticks, melted
1/2 cup almond milk
1/4 cup agave nectar
Egg substitute for 4 eggs
1/3 cup raw cacao nibs
Pinch of chili powder
Pinch of cinnamon


Preheat oven to 375° F. Prepare a 9 x 9 loaf pan with nonstick baking spray.
In large bowl, combine tapioca flour, cornmeal, brown rice flour, cornstarch, sugar, baking powder, baking soda, and sea salt.  Whisk well to combine.
In a separate bowl, combine Earth Balance melted butter, almond milk, agave nectar and egg substitute; whisk well to combine.
Add wet ingredients to dry ingredients; mix well. Add raw cacao nibs, chili powder and cinnamon.
Transfer mixture into prepared loaf pan.  Bake for 35-40 minutes or until golden brown.
Enjoy.