Vegan Baked Oil-Free Hushpuppies

thevegan8.com

Laura Wilkins

1 tablespoon ground flaxseed (7 g) mixed with 3 tablespoons warm water, about 45 ml)

1 cup corn flour, not cornmeal (130 g, I used Bob's Red Mill Corn Flour)

1¼ cups almond meal (125 g, I used Trader Joe's, it has a superfine texture, not gritty)

¼ teaspoon baking powder

¼ teaspoon cayenne pepper (really gives depth of flavor, don't omit)

4 teaspoons coconut sugar

¾ teaspoon fine sea salt

½ cup finely chopped white onion (58 g)

¾ cup "lite" canned coconut milk (shake the can well prior to measuring. Or sub with another creamy milk like soy or cashew, creamy is best)

Optional: ¼ cup corn kernels (I didn't add any to mine, but I know some people like corn in their hushpuppies)

subheading: Coating:

2 tablespoons corn flour (15 g)

2 tablespoons almond meal (12 g)

⅛ teaspoon fine sea salt

note: Note: These hushpuppies use corn flour and almond meal for their base. It gives them a wonderful, soft texture and keeps them moist so they are totally oil-free. If you sub either of these flours or measure incorrectly you will end up with a completely different texture.

Directions at thevegan8.com

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