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1 cup of cornmeal
1/2-cup whole wheat flour
1/2-cup of corn flour
2 tbsp of palm sugar
2 tsp of baking powder
1 tsp of baking soda
1.2 tsp sea salt
1 cup of almond milk
2 tbsp of malt vinegar
2 tbsp of blackstrap molasses
2 eggs, lightly beaten
5 tbsps of melted coconut oil
Handful of chopped walnuts, lightly toasted
Pre-heat the oven to 400F. Combine all the dry ingredients (except the walnuts!) in a medium sized bowl. In a smaller bowl, whisk the remaining ingredients (except the walnuts!). Add the wet mix to the dry mix and fold them together (including the walnuts!). Don’t over-mix! Pour the batter into a greased baking pan (9×9-inch square pan) and bake for 25 minutes, or until the top is spongy, not soft. Insert a knife into the middle; if it comes out clean, serve nice and hot with butter or coconut oil.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
You’ll be contacted before we ship your order! Smaller orders during December and March will receive an email notification once your order is shipped.
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releases, seasonal recipes and more.