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!

Serves 8-10

Prep time: 15 minutes   Cook time 20 minutes

Ingredients

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

Directions

• 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

Enjoy!

Notes

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