Gluten-Free Cornbread Stuffing

Prepare the cornbread by whisking the flour, cornmeal, sugar, baking powder, baking soda and salt in a mixing bowl.

Next whisk together the almond milk, apple cider vinegar and melted butter.

Pour the wet ingredients into the dry ingredients and gently fold to combine.

Transfer to a lined 8-inch square baking dish.

Smooth off the top and bake for 20 minutes or until an inserted skewer comes out clean.

Remove from the oven and allow to cool on a cooling rack.

When cornbread is cold dice into ¾ inch cubes. Allow the cornbread to dry out overnight or transfer the cubes to a baking tray and bake in the oven at 200 degrees F / 100C for 35-40 minutes to dry it out.

Meanwhile, prepare the broth by heating the oil in a pot and sauté the onion and celery until soft.

Next, add the garlic, ground sage, dried rosemary and thyme.

Satué for 1-2 minutes before adding the vegetable broth and bringing to a boil.

Reduce heat and simmer for 5 minutes.

Remove from the heat and allow to cool.

Preheat the oven 350 degrees F / 180C.

In a small bowl mix together the ground chia seeds and water to form a paste.

Combine the chia seed paste with the broth.

Gently fold through the dried diced cornbread and season with salt and pepper.

Tranfer to a baking dish and bake in the oven for 25 minutes.

Sprinkle with chopped parsley if using and serve.