Holistic Vegan

I'm so excited to share this recipe with you! I've spent some time over the past few weeks experimenting with cornbread, learning what it tastes like and trying various sweet and savoury versions. It's certainly an interesting texture but some have more flavour than others. This is my own recipe for the slightly more flavoursome Mexican style cornbread, and it's definitely my favourite savoury version so far, and makes the ideal lunch for work or when you're out and about.  I haven't added any chili to this one because I don't find that improves the flavour, but feel free to chuck some jalapenos in if you're feeling spicy! Check out my vintage Pyrex, bishes! Cornbread has been a godsend for me since I first started baking it. I can't eat wheat anymore, so it's been tricky finding something that is easy to make, has good structural integrity and has the sort of taste and texture combination I want. I love this one so much that it

One of the most frequent questions I get asked about vegan baking is how to replace eggs? It's certainly something of an artform, because you have to think about what properties the egg brings to each individual dish in order to correctly veganise them. One of the easiest and most effective egg-replacers for baking cakes, cookies and anything where the egg primarily serves to bind the mixture together, is Flaxseed. Ground flaxseed, also known as linseed goes thick and sticky when mixed with water, and acts as a very good binding agent. It has a slightly nutty flavour which is fine alongside strong flavours like chocolate, banana, fruit and nuts etc. You may find it's not your preference for almond or vanilla flavoured sponge cakes, and for these I tend to prefer a flavourless commercial egg replacer. But as a go-to, flaxseed is the cheapest and the easiest to have on hand. I normally buy mine from Aldi which is probably the cheapest way to get it, but it is also ava