From my favorite vegan NYC Restaurant Angelica’s Kitchen comes this hearty, gluten free cornbread. It’s perfect with a salad or a cup of soup, or delicious as a snack all by itself. I love this stuff!
Makes 6 to 8 generous pieces, or 1 small loaf.
1 recipe brown rice (see recipe below)
1 1/3 cup rolled gluten-free oats
1 1/3 cup cornmeal
1/2 tablespoon sea salt
3 cups apple cider or apple juice
1/4 cup unrefined corn oil plus more for brushing the pan [note: if you can’t be bothered to track down unrefined corn oil, you can substitute regular corn oil or any other neutrally flavored oil]
2 tablespoons sesame seeds Preparation
Preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, combine the cooked rice, rolled oats, cornmeal, apple cider (or juice), sea salt, and corn oil.
Mix well using a wooden spoon or whisk.
Lightly oil a 9x5x3-inch loaf pan and sprinkle with sesame seeds.This prevents the bread from sticking to the pan and adds a delicious toasty sesame flavor. Fill the pan with batter, smoothing the top with a spatula.
Bake on the middle rack of the oven for 1 hour and 15 minutes or until a toothpick comes out clean.
Allow to cool before serving.
Serve with spread of choice (see recipe for miso-tahini spread) and top with sprouts or grated vegetables.
BASIC BROWN RICE
Makes 3 cups
Place the rice in a strainer, rinse under cold running water, and drain well.
Bring the water to a boil over high heat in a 1-quart saucepan with tight-fitting lid.
Add the salt and rice.
When the water returns to a boil, reduce the flame to low.
Cover and simmer for 40 to 45 minutes, or until the water is absorbed and the grains are tender.
Remove the pan from the heat and allow the rice to rest for a few minutes before serving.
Makes 2 cups
Combine miso with 1/2 cup water in food processor. Puree. Add tahini. Process. Will last for up to 5 days if refrigerated.