Melt coconut oil in an 8-inch cast-iron skillet over medium-high heat.
Add the sliced apples to the skillet and cook until the apples are soft and browning slightly (about 3-4 minutes), stir often. Top off with the maple syrup and turn the heat off. Continue to stir.
Transfer the apple mixture to a bowl and set aside. Set the skillet aside too.
Combine the ground flax seeds and water to make a flax "egg". Stir and set the mixture aside for a couple of minutes to thicken.
Combine the non-dairy milk with the apple cider vinegar and let sit for 3-4 minutes to curdle. This creates a buttermilk like base.
In a large bowl, combine the dry ingredients. Whisking in the wet ingredients until just combined.
Transfer the batter to your skillet and top it with the apple slices. Sprinkle with 1 teaspoon of fresh coconut sugar (optional).
Bake the cornbread for 22-26 minutes, or until a toothpick inserted in the middle comes out clean.
Allow to cool for 10-15 minutes before cutting into pieces.
For a 12 inch cast-iron skillet, double recipe and bake for 30-34 minutes.I do not recommend adding apples to the cornbread base. It disrupts the baking process and doesn't yield the right texture. Please keep them on the top only, trust me.
CuisineGluten-free, Vegan, Oil-free
Serving Size1/6 sliced
Amount Per Serving
% Daily Value
Total Fat4 g
Saturated Fat1 g
Total Carbohydrates43 g
Dietary Fiber5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/gluten-free-sweet-pumpkin-skillet-cornbread/