This cornbread is awesome. Super healthy and super fast. It's our new staple. I just ground barley up in my food processor instead of buying overpriced barley flour. Plus, I love the texture the little pieces that don't get quite so ground give. When it's all done baking, while it's still warm, I spread a little agave nectar, maple syrup or honey on top to sweeten it a little more.
3/4 cup yellow stone-ground cornmeal
1/2 cup barley flour (grind some barley in the blender)
1/3 cup whole wheat flour (regular or pastry flour)
2 tablespoons sugar (or a tad shy of 2 T. agave nectar)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup non-dairy milk
1/4 cup unsweetened applesauce
Preheat the oven to 425*F. Whisk together the cornmeal, barley and whole wheat flours, sugar, baking powder, salt, and baking soda in a medium bowl. Add the milk and applesauce and stir just until mixed. Scrape into and 8" x 8" nonstick baking pan and smooth the top. Bake for 12-15 minutes. Cut the hot cornbread into squares. (or put in sprayed muffin tins)
Dr. Neal Barnard's Program for Reversing Diabetes, pg 195
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