Caribbean Corn Cake (dairy, egg, soy, nut free)

• 1 13oz can full fat coconut milk

• 1 6oz can pineapple juice, shaken well

• 2 overripe bananas, mashed

• 1 1/2 cups cornmeal

• 1 cup all-purpose flour (wheat or gluten free mix)

• 1/2 cup brown or coconut sugar

• 1/2 teaspoon salt

• 1 teaspoon baking soda

• 3 tablespoons coconut or avocado oil

• 3 flax eggs (3 tablespoons ground flax seed mixed with 9 tablespoons water)

• 1 teaspoon vanilla extract

Optional:

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground allspice

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

Preheat the oven to 400°F.

Mix your flax eggs in a small bowl, and set aside.

Combine the coconut milk, pineapple juice, sugar, and vanilla, and whisk to combine and dissolve the sugar. Set aside.

Prepare your 8” square pan with dairy-free grease.

In a large bowl: use a fork to smash your bananas into small chunks, then combine cornmeal, flour, salt, and baking soda. Add the oil and flax eggs to the dry ingredients, and whisk together. Make a well in the dry mixture and slowly pour the wet mixture into it. Gently whisk the wet and dry ingredients together just until combined. Don’t over mix.

Pour the batter into your prepared baking pan, spread evenly. Place in a 400°F degree oven on the center rack for about 40-45 minutes, until golden brown and a toothpick comes out clean from the center.

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