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