Fast and easy, this tasty Cornmeal Biscuit is slightly sweet, and is perfect with a bowl of your favorite stew or simply as a breakfast treat, toasted and slathered with jam, making this cute cornmeal biscuit a delicious Whole Food Plant Based recipe! Vegan, no oil, no refined sugar, no highly processed ingredients, and gluten free.

Ameera here!

As most of you know, we are a mostly gluten free family, now couple that with being Whole Food Plant Based and you might begin to appreciate our quest to find and create amazing vegan gluten free recipes that do not have oil, refined sugar or processed ingredients.

Big Man’s World

When I first saw The Big Man’s World’s “2 Minute Flourless English Muffin” being shared over and over again in the Gluten Free Vegan’s Facebook Group, I was instantly intrigued. If you are gluten free and Whole Food Plant Based, then you know the true appreciation of a great gluten free “bread-type” recipe. So I looked it up, and made it. Then I made it again, and again.  It is awesome! We all really enjoyed it.  This recipe inspired us to create a variation of this 2-Minute Flourless English Muffin by Natalie of Feasting On Fruit, recipe seen on The Big Man’s World.

2 Minute Cornmeal Biscuit

We adapted the recipe by using cornmeal and golden flaxseeds and a touch of maple syrup.  We microwaved it; we toasted it, and then put some jam on it!  YUMMMM. We were in heaven!  It is so tasty.  We have also made it numerous times just so we could dunk it in every stew we make. LOL

Who would have thought something so easy could taste so gosh-darn good, right?  When you are Whole Food Plant Based, it’s the little things that count, right?

Hi!  Robin here.

Yup!  That tasty little cornmeal biscuit is such a nice breakfast treat.  I love to make one, then pop it in the toaster and toast it up, slather some WFPB compliant jam on it and I am in heaven.  The best part is that I don’t have a ton of dishes to wash afterward, just my Ninja blender.

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Stew Soaker

It is also especially nice to use with stews as Monkey mentioned.  We coupled it with our Cajun Black Eyed Pea Stew.  What a nice way to sop up those last bits of stew with this lovely little morsel.   TP109 was eating them faster than I could make them and that is pretty fast!  You just can’t beat 2 minutes in the microwave, right?

Give it a try, what do you have to lose – 2 minutes?  LOL

Products Used:

• High Speed Blender
• 4 ½ inch ramekin

Cornmeal Biscuit

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 3 minutes
• Cook Time: 2 minutes
• Total Time: 10 minutes
• Yield: 1 Biscuit 1x
• Category: Breakfast

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Description

Fast and easy, this tasty Cornmeal Biscuit is slightly sweet and is perfect with a bowl of your favorite stew or simply as a breakfast treat, toasted and slathered with jam making this cute cornmeal biscuit a delicious Whole Food Plant Based recipe! Vegan, no oil, no refined sugar, no highly processed ingredients, and gluten free.

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Ingredients

Scale 1x2x3x

• ¼ cup cornmeal
• 2 Tablespoons rolled oats
• 1 Tablespoon golden flax seeds
• ½ teaspoon baking powder
• Pinch sea salt
• 2 Tablespoons organic unsweetened applesauce
• 1 teaspoon pure maple syrup
• 1 Tablespoon unsweetened, unflavored plant milk

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Instructions

1. Line a 4 ½ inch ramekin* with parchment paper, set aside.
2. Place all your dry ingredients (cornmeal, rolled oats, golden flax seeds, baking powder, and salt) into a high-speed blender. Blend for 30 seconds on high or until the ingredients are finely broken down into a flour-like consistency. Set aside.
3. Place the wet ingredients (applesauce, maple syrup and almond milk) into a bowl, mix well to combine, then add the blended dry ingredients to the wet ingredients. Stir well to thoroughly combine. You want to have a sticky ball.
4. Place the sticky ball into the parchment paper lined ramekin and flatten out with the back of a spoon. Try to make sure it is evenly spread and you want to avoid any air pockets.
5. Microwave on high for 2 minutes (see notes for using the oven.) Remove from the microwave (be careful it’s hot) and place on the counter (or wire rack) to cool undisturbed for a full 5 minutes.
6. After 5 minutes, flip the ramekin over. The cornmeal biscuit will pop out, remove the parchment paper. Optional:  Sometimes there is condensation on the bottom of the biscuit, pop under the broiler to dry it out or if you plan to toast it, the toaster will dry it out.
7. If using as an “English Muffin,” slice in half, place in the toaster to toast, and then spread with your favorite toppings.

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Notes

*Ramekin:  The ramekin we used measured 4 ½ inches across the bottom and 5 inches across the top. You can also use a ceramic coffee mug that has a large circumference.

*Gluten Free Products: Gluten Free products are not required for this recipe if your diet does not restrict gluten.

*Serving: Makes one 4 ½ inch cornmeal biscuit

*Oven Directions from Big Man’s World: Preheat the oven to 350 degrees. Then begin making the Cornmeal Biscuit as instructed. Once you form a sticky ball, place the sticky ball in the parchment lined ramekin and bake in the oven for 12-15 minutes. You want to make sure the center is cooked and edges have a golden brown color. Take out of the oven, let cool a couple minutes, then flip the ramekin over. The cornmeal biscuit will pop out, remove the parchment paper. If using as an “English Muffin,” slice in half, place in the toaster to toast, and then spread with your favorite toppings.

Storage:  Store in an air-tight container, and use within 3 days.

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here