Sunday, October 4, 2009

Vegan cornbread with spelt flour

I'm testing out possible Christmas stuffing recipes. I've never made cornbread stuffing so this should be fun! For now, I'm just concentrating on getting the cornbread part right and I'll cross the what-to-put-in-the-stuffing bridge when I come to it.

Also, I'm not vegan, but my sister can't have eggs, and neither of us can have dairy. Oh, and we can't have wheat either, hence the addition of spelt.

I used a jar labelled "cornmeal" (something my sister repackaged and labelled). It was pretty coarse stuff and the bread itself came out quite gritty. I think in the future, I might do a mix, like half coarse cornmeal, and half medium or fine ground cornmeal.

It was quite tasty though, especially with butter (soy or goat's milk for me) but it's a little crumbly when warm. This recipe''s definitely a keeper!

Here's the recipe from Isa of Post Punk Kitchen. I've put my substitutions in parenthesis and italics.

2 cups cornmeal
1 cup unbleached all-purpose flour (1 cup spelt flour)
2 teaspoon baking powder
1/3 cup canola oil
2 tablespoons maple syrup
2 cups soymilk
2 teaspoons apple cider vinegar
1/2 teaspoon salt

Preheat oven to 350, line a 9x13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.

In a medium bowl, wisk together the soymilk and the vinegar and set aside.

In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk or a fork 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. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.

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