Vegan Blackberry, Dark Cherry + Ginger Cornbread Tombstones
Sundays are the days that we getting ready for the bustle of the workweek that begins on Monday, so we get a head(stone) start with a black tea (for me), a black coffee (for my beloved) and fresh squeezed juices for our baby bats. To accompany this mourning start, I make some Shitake "Bacon", sliced fruit and the very thing that my littles clamour for: my Vegan Blackberry, Dark Cherry + Ginger Cornbread Tombstones.
The adoration for these hand-sized breads is immense and a favorite within the black walls of our manor. I can never not find creations to conjure using Nordic Ware Bakeware (I have so many of thier spooky pieces that I use all year round). These tombstones are full of protein from almonds, tartness from the berries, bite from the ginger and a slight hint of sweetness. You can even dust them lightly with powdered sugar if one so chooses. If you have a nut allergy, do not fret. Just increase the cormeal by 1/4 cup and eliminate the almond flour. This change does not change the greatness of this undead treat.
The berries rising up and peeking through the ridges is ever so satisfying. You can have these for a snack, a quick breakfast treat, or whenever your dark heart desires. For ones tastebuds, these are definitely to die for.
-So, my darlings.....Let The Kitchen Conjuring Commence-
For The Muffins
1 1/4 cup all-purpose flour
1/2 cup cormeal
1/4 cup super-fine almond flour (I used Bob's Red Mill)
1/2 cup sugar
1/2 tsp. sea salt
2 vegan eggs (2 tbsps. ground flax seed + 6 tbsps. warm water)
3/4 cup almond milk
1/2 cup olive oil
1/2 frozen dark cherries, chopped
1/2 frozen blackberries, chopped
2-3 large thumbs of ginger, skinned and finely diced
- Preheat the oven to 425 degrees F.
- In a small bowl, whisk together the flax seed and water; set aside to thicken for 10 minutes.
- In a medium mixing bowl, sift your dry ingredients: flour, sugar, almond flour, salt and cornmeal.....making sure to remove all lumps.
- Once the vegan egg has set, add it to the dry ingredients along with the oil and milk. Combine until throughly mixed.
- Gently fold in the berries and fresh ginger.
- In your greased Nordic Ware Tombstone Cakelet Pan, pour the batter in even amounts into your tombstone mold; tap down gently to remove bubbles and make sure it is in every crevice of each mold.
- Bake on the top oven rack for 25 minutes until golden and coooked through (use a knife to check if it is done....it should come out clean). Once done, remove from the oven to cool for 15 minutes where it is just warm enough to handle.
- Placing a cooling rack over the pan, gently and carefully flip the pan over onto a cooling rack (the cornbread should release from the pan easily).
- Serve warm with vegan "honey" butter, vegan butter or eat as is. They are to die for x
*Makes 6 servings.