DLB Whole Grain Vegan Corn Bread

RECIPE. Dairy-Free, Egg-Free, Oil-Free

Servings 9 pieces| Prep Time 15 minutes| Total Time 40 minutes

INGREDIENTS

1 cup medium whole grain cornmeal

1/4 cup whole grain corn flour (I used Palouse Brand 100% hard red winter wheat [stone ground] Whole Wheat Flour]

1/4 cup whole wheat flour (I used

1/4 cup masa harina (I used Instant Maseca)

1 T baking powder

1/2 tsp. salt

2 T water

1 T egg replacer (I used Bob Red Mills)

2 T maple syrup

1/4 cup unsweetened applesauce

1 cup almond milk (I use JOI Almond Nutbase).

2/3 cup baked squash with the skin) (cut into tiny pieces, baked at 400 for 20 minutes, then measured and pureed) [(I used Delicata Squash]

1/2 cup water

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. In a medium sized mixing bowl, measure and whisk together all of the dry ingredients.

3. In a glass measuring cup, combine the 2 T water with the 1 T egg replacer and mix with a fork; let sit for 5 minutes); add the applesauce and almond milk and mix completely..

4. Puree 2/3 cup of baked squash pieces; add some of the liquid mixture and continue blending.

5. Add the remaining egg replacer/water/applesauce/puree mixture, stirring to combine.

6. Add the 1/2 cup water.

7. Line an 8” x 8” pan with parchment paper.

8. Pour batter into the prepared pan and bake for 15 -20 minutes. Test with toothpick. If the toothpick is still wet, return pan to the oven for an additional 5 minutes until a toothpick from the center comes out without being wet from batter.

9. Allow to cool completely in pan before cutting and removing from the parchment paper.

10. Cut into 9 squares.