Breakfast Cornbread with Pecans
Rated 5.0 stars by 1 users
Category
Ninja Double Stack XL 9.5L Air Fryer – SL400
Cuisine
Western
Servings
4
Prep Time
15 minutes
Cook Time
13 minutes
Ingredients
- 1 tablespoon flaxseed meal
- 2 tablespoons water
- 60g pecans, roughly chopped
- 80g white cornmeal
- 65g all-purpose white flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 120ml almond milk
- 2 tablespoons molasses
- Maple syrup for serving
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Ninja Double Stack XL 9.5L Air Fryer – SL400
Directions
- In a medium bowl, mix the flaxseed meal and water and set aside.
- Insert crisper plates in the baskets.
Place the pecans in the Zone 1 basket.
- In a large bowl, mix together the cornmeal, flour, baking powder, and salt.
- To the flaxseed mixture, add the oil, milk, and molasses and whisk together.
- Pour the wet ingredients into the dry ingredients and stir to mix well.
- Pour the batter into a baking pan and place it in the Zone 2 basket. Then, insert the baskets in the unit.
- Select Zone 1, then use the dial to select AIR FRY, set the temperature to 180°C, and set the time to 3 minutes. Select Zone 2, then use the dial to select AIR FRY, set the temperature to 180°C, and set the time to 13 minutes. Select SMART FINISH, then press START/PAUSE to begin cooking.
- Remove from the air fryer and cool in the pan for 5 minutes.
- Cut the bread diagonally into 4 wedges.
- Top with the toasted pecans and maple syrup and serve warm.
