Allergen friendly Cornbread with Cranberries & Blueberries

Preheat oven to 400F. Mix your wet ingredients (unsweetened almond milk, maple syrup, melted coconut oil, ground flaxseed) together and set aside. In a separate bowl, add your dry ingredients (cornmeal, Gluten free flour, almond flour, baking powder, pinch salt) and combine. Pour wet ingredients into dry and combine. Grease an 8x8 baking dish and line with parchment paper. Pour in your cornbread filling. Top with any additional toppings, such as fresh cranberries and blueberries. Bake for 20-25 minutes or until golden and a toothpick comes out clean. Let cool and enjoy!