Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
Another recipe that I've been wanting to make vegan is my sourdough cornbread. It's one of my go-to recipes for leftover sourdough starter but my original Sourdough Cornbread recipe required an egg. I found a vegan recipe from Nora Cooks and it turned out really great. I've modified it to add in my sourdough starter. Now I think I like this version better than my original. It's sweeter and moister which is exactly what you want with a great tasting cornbread. I've also added a version that doesn't require a sourdough starter in case you don't have one on hand.
Ingredients with starter
- 1/2 cup all purpose flour
- 1 cup yellow cornmeal
- 1/2 cup sugar
- 1 tsp salt
- 2 tsp baking powder
- 1 cup milk substitute (I use unsweetened almond milk)
- 1/4 cup canola oil
- 170g sourdough starter
Ingredients without starter
- 1 1/2 cups all purpose flour - 200
- 1 cup yellow cornmeal - 160
- 1/2 cup sugar - 110
- 3/4 tsp salt
- 1.5 tsp baking powder
- 1 1/2 cups milk substitute (I use unsweetened almond milk)
- 2 tsp apple cider vinegar
- 1/4 cup canola oil
- 1 egg
Ingredients with oat flour
1.5 heaping cups oat flour - 200
1 heaping cup corn flour - 200
1/2 heaping cup powdered sugar - 100
3/4 tsp salt
2 tsp baking powder
1.5 cups milk substitute
1 tbsp apple cider vinegar
1/4 cup cooking oil
2 eggs
Directions
- Preheat oven to 400 degrees.
- Mix dry ingredients then add milk, oil, and sourdough starter. Stir until combined but without overmixing.
- Grease 9 inch circle cake or square brownie pan and pour batter inside.
- Bake for 25-30 minutes until the edges and top start to turn slightly brown.
- Let cool for 5-10 minutes then turn out onto a plate and enjoy.
More Inspiration
- https://food52.com/recipes/31697-no-fuss-vegan-cornbread
- https://thenessykitchen.com/oat-flour-cornbread-muffins/#recipe
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