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Pumpkin Maple Baked Bean Cornbread Casserole

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

3 (15oz) cans navy beans, drained and rinsed

1 sweet onion, chopped finely

1 large garlic clove, minced

3 tbsp blackstrap molasses

4-5 tbsp pure maple syrup, to taste

1.5-2 tbsp regular mustard

1 tbsp ketchup

2 tbsp apple cider vinegar

1/2 cup canned pumpkin

1/4 tsp ground cinnamon

1/2 cup dried cranberries

1 tsp kosher salt, or to taste

1 cup cornmeal

1 cup flour (I used 1/2 cup oat flour and 1/2 cup almond flour successfully, but other flours should work)

2 tbsp ground flax

3/4 tsp kosher salt

1 tbsp baking powder

1/4 cup organic cane sugar

1 cup almond milk

1/4 cup + 1 tbsp light-tasting extra virgin olive oil (or canola)

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