This recipe brings me back to my baking days, when I had a small bakery and café, called A Piece of Cake. (Believe me, it was nothing close to what the name implies).We are talking a LONG time ago, way before I became a whole-foods, plant-based eater. These days , I am always trying to work with as minimally processed ingredients as possible. So where before I would get out the sugar and flour to make raised donuts (gasp! can you believe it!), I now reach for date paste and whole grains instead. I like this corn bread for its dense consistency, where I can literally sink my teeth into. Enjoy!
Prep time: 15 minutes Cook time 20 minutes
2 Tbsp flax meal
6 Tbsp hot water
2 cups finely ground cornmeal
2 tsp baking powder
1/8 tsp sea salt
1 ½ cup oat milk
½ cup apple sauce
1 Tbsp date paste
1 cup frozen sweet corn, thawed
- Preheat oven to 375 F
- Line a 9 x 9 baking pan (an 8 x 8 pan will work too) with parchment paper
- Mix together the flax meal with the hot water, stir and set aside to let thicken a bit
- In a large bowl add cornmeal, baking powder and salt. Stir to combine.
- Add the oat milk, apple sauce, date paste and sweet corn to the dry mixture. Stir to combine, but don’t overwork the mixture
- Pour batter into prepared pan, and gently spread out to fill pan. Batter will be quite thick
- Bake for 20 minutes, until a tooth pick tested in the middle, comes out clean
This is a very dense bread and not quite as light as other cornbread.
To make your own oat milk : Combine ¾ cup of rolled oats with 1 ½ cup of water in a high-speed blender. Blend for about 30 seconds to a minute at high (starting at low), until oats are dissolved