Moist and hearty southern style vegan cornbread recipe. Made with nutritious spelt flour. Perfect to serve with winter soup or chilli!
This Midwest weather goes up and down so much I often forget it’s still winter season. But with a lot of folks catching the flu bug I was quickly reminded that we are still in the cold months. This slow cooker yellow dal soup will comfort you and the spices included will help keep you healed for the reminder of the flu season.
Vegan Curve Building Ingredients
Chana Dal. There are many types of dal which is an Indian name referring to a type of dried split pea or lentil. In this slow cooker yellow dal soup I used chana dal (split gram) because it is very high in fiber and helps control cholesterol. It’s also a high source of protein having 8 grams of protein per 1/3 cup.
Potatoes. I added potatoes to this soup to give it more of a hearty feel. Plus those curvy carbs does wonders for our desired curvy figures. One medium potato has 37 grams of carbohydrates.
Turmeric. The special healing spice high in antioxidants. Curcumin is the active ingredient in turmeric which helps it make it anti-inflammatory.
Stay healthy slow cooker yellow dal soup this winter season. Enjoy!
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Appliances used in this recipe:
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Spelt Vegan Cornbread Recipe
- 1 cup spelt flour
- 1 cup cornmeal flour
- 1/4 cup organic cane sugar
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup plant based milk (unsweetened and unflavored)
- 1/3 cup canola oil
- 1/4 cup melted vegan butter
- 1 teaspoon apple cider vinegar
Preheat your oven to 350 F.
In a large bowl, combined 1 cup of flour, 1 cup of cornmeal, 1/4 cup of sugar, 1/2 teaspoon of salt, 1 teaspoon of baking powder, and 1/4 teaspoon of baking soda. Stiff together lightly until combined.
In a separate large bowl, mix together 1 cup of plant based milk of choice, 1/3 cup of canola oil, 1/4 cup of melted vegan butter, and 1 teaspoon of apple cider vinegar. Mix together till combined
Add your wet ingredients to your dry ingredients and mix until combined. DO NOT OVER MIX OUR BATTER.
Pour batter into a 9x9 inch baking pan and bake for 20-25 minutes. You know it is done once you stick a toothpick into it and it comes out clean. (see photo above)
Allow to cool before cutting. Serve with your favorite soup and chili. Will store in refrigerator for 5 to 7 days and in the freezer for 2 to 3 months.
Nutritional Information Per Serving
- Calories 245
- Fat 15 g
- Carbohydrates 26 g
- Fiber 2 g
- Sugar 6 g
- Protein 3 g
Substitutes and Additions:
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