Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Tuesday, September 6, 2011

Tender Barley Cornbread.

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)

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