Spelt Corn Bread: Wheat-Free Treat

>> Wednesday, February 3, 2010

Corn bread -- or is it cornbread? -- version 2.0 is both vegan and wheat free. It's a more savory example of the stuff -- incorporating some rosemary for extra flavor. (Just a tip: I find I can use rosemary and lavender almost interchangeably in cooking and baking.) What makes it wheat-free is the glorious spelt flour which is used for the base.

Spelt is not only a great substitute for "regular" flour, but it is also packed with protein and other enhanced nutrition. It has a slightly nutty flavor that works well in baking . . . is readily available at most grocery stores . . . and is easy to digest.

AND: If you'd like to try something a little crazy -- check out the pomegranate-lavender poppy corn bread recipe we posted this morning.

What you'll need . . .
  • 2 cups cornmeal
  • 1 cup spelt flour
  • 2 teaspoon baking powder
  • 1/3 cup canola oil
  • 2 tablespoons maple syrup
  • 2 cups soy milk
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon rosemary
For lack of another photo of the corn bread, I've decided to showcase my Mommie Dearest magnet. NO WIRE HANGERS!

Method . . .
  1. Preheat oven to 350 F, line a 9x13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.
  2. Whisk together the soy milk and the vinegar and set aside.
  3. In another bowl, sift together the dry ingredients
  4. Add the oil and maple syrup to the soy milk mixture. Whisk until it is foamy and bubbly (about 2 minutes).
  5. Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula.
  6. Crush the rosemary in a mortar and pestle and incorporate into the mixture.
  7. Pour batter into the prepared baking pan and bake 30-35 minutes.

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