Wheat-Free Kabocha Cornbread

 
1 cup brown rice flour
1 cup cornmeal
2 T. cornstarch or arrowroot
2 t. baking powder
2 t. baking soda
1/8 t. salt
1 cup Kabocha squash (or other winter squash), prebaked or steamed, and pureed
1 cup apple juice, water, or non-dairy milk of choice
3 T. maple syrup
2 T. safflower oil
 

Lightly oil (or spray with a light mist of oil) a 9-inch square baking pan and set aside. In a small bowl, sift together the brown rice flour, cornmeal, cornstarch, baking powder, and baking soda, and set aside. In a medium bowl, place the remaining ingredients, and whisk well to combine. Add the dry ingredients to the wet ingredients, and stir only until well blended with no visible lumps. Pour the batter into the greased baking pan, and bake at 400 degrees for 20-25 minutes or until golden brown on top and an inserted toothpick comes out clean. Allow to cool slightly before cutting into 9 pieces.

Yield: One 9-inch square or 9 pieces

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett