Recipe Tuesday - vegan cornbread

My lovelies,

I've been reveling in my latest recipe coup - Vegan Cornbread! It is from This Crazy Vegan Life by Christina Pirello and it is a fantastic recipe (Pirello, pp. 167, 2008). Instead of chili powder, I crushed one ripe apricot in my hand and stirred it into the batter for a sweeter flavor.

Vegan Cornbread Muffins with Apricot (makes 8)

• 1 cup cornmeal
• 1 cup wholewheat flour (I used brown rice flour)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1 tbsp brown rice syrup (or honey, maple syrup, etc..)
• 1 tsp brown rice vinegar (I bet apple cider would work too)
• 1 cup unsweetened almond or soy milk
• 1 crushed, ripe apricot or 1 tbsp apricot jam

Preheat oven to 350 F and lightly oil a muffin tray or use silicone/paper inserts. Mix cornmeal, flour, baking soda, baking powder and salt. Add the wet ingredients: rice syrup, vinegar, almond milk and apricot to your dry ingredients until it's smooth. Fill the muffin inserts or tray holes until 3/4 full and then bake for 17-20 minutes. Cool and eat or just eat them warm like Kill and I. We also thought that they were good with coconut oil or margarine. These are dense and they travel well, even in my pocket!

Happy snacking and if you make them then upload me a picture. I love photographing my food, my friend Naka sensei would be proud!