It’s the Monday after daylight savings here in the US and I.AM.TIRED! I must have sensed the change was coming because I have been craving comfort food like crazy. I suppose I am not complaining though, because you guys, if this is the result of time changes, let’s do it every day! I really couldn’t handle that, but I might actually think about it if this was a part of the deal.
So here’s what I did. I made vegan + gluten-free cornbread (which is a great recipe in itself!) and topped it with creamy vegan + gf mac n’ cheese and then garnished it with coconut bacon! My stomach is seriously growling right now as I am typing this, and sadly there aren’t any leftovers. Looks like I’ll have to make it again!
This is a sweet and savory “cake” that is sure to create some conversation at your next potluck. It’s easy enough to make in just 30 minutes, it’s filling, it’s rich, and it sure is delicious! You could make this in a casserole dish and serve it that way too. The cornbread is naturally sweetened with maple syrup so there’s no refined sugars here! I mean, I think I died and went to heaven when I took the very first bite! Read more about it and get the recipe below!
You could easily skip the “bacon” part- it’s just as delish without it! But go ahead and try something new! It’s super easy and smokey, and is made from coconut flakes! So now the question is… who’s in?!
Spice World, ORGANIC GARLIC – LARGE Container – 32 OZ
100% Organic Garlic
Low in saturated fat per serving
Ready to use / Large 32 OZ Container
Organic Chili Powder Salt Free
Certified USDA Organic, Gluten Free, Non-GMO, Vegan, Kosher. Certifications available at Spicely Organics.
This blend takes the clutter out of your pantry and makes spicing up your dishes easy.
Paprika and cumin add a tangy and smokey taste while cayenne brings in some heat.
Bob’s Red Mill Baking Powder, 16-Ounce (Pack of 4)
Gluten Free leavener used for baking.
No added aluminum.
Produced in Bob's Red Mill gluten free facility and batch tested to ensure its purity.
Macaroni and Cheese Cornbread Cake
- 2 cups cornmeal
- 1 tsp salt
- 1 tsp baking soda
- 3 tsp baking powder
- 1/2 cup unsweetened applesauce
- 4 tbsp Earth Balance butter (melted)
- 1.5 cup almond milk
- 1/4 cup maple syrup
Mac n' Cheese
- 4 tbsp olive oil
- 2 tbsp minced garlic
- 2.5 cups unsweetened almond milk
- 6 tbsp nutritional yeast
- 4 tbsp arrowroot powder/flour
- 1 tsp salt
- pinch pepper
- 1 box gluten-free elbow pasta
- 1 cup coconut flakes (not shreds)
- 2 tbsp liquid aminos
- 1.5 tbsp maple syrup
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4-1/2 tsp liquid smoke
Preheat your oven to 400 degrees
In a large bowl, whisk the dry cornbread ingredients together and then fold in the wet. Pour into greased baking pan/casserole dish and bake for about 20-25 minutes (until a toothpick comes out clean)
Next, cook your noodles, drain and set aside when done
To make the "bacon", combine all ingredients together in a bowl and coat all the coconut well. Spread out onto a parchment-lined baking sheet and bake 8-10 minutes
**NOTE: this can burn quickly, so toss it often and keep an eye on it!
Make your mac n' cheese by heating a large skillet over medium heat. Add the olive oil and minced garlic and cook until the garlic starts to turn slightly brown
Whisk in the arrowroot until all the olive oil is absorbed and it starts to turn slightly brown
Next, add the almond milk and whisk
**NOTE: you will have clumps, this is normal- we will be blending the sauce to make it smooth
Whisk in the nutritional yeast and salt, and then transfer the mixture to your blender and blend until smooth
Turn the heat down to low and pour the mixture back into the skillet
Add the noodles and toss to coat with the sauce
Take the cornbread out of the oven, pour the mac n' cheese over top and garnish with bacon
**NOTE: you can pop this back in the oven to warm up if needed, but it should be ready to eat!
** Mac n' Cheese recipe adapted from Minimalist Baker
** Coconut Bacon recipe loosely adapted from Healthy Habit Mom