Thursday, 12 July 2012

Kinda' Gluten free, Nut free Vegan Cornbread

Nut free & Gluten free Vegan Cornbread
Cornbread? Perfectionists may not think this should be called cornbread but then, my version did start out as rice pancakes and evolved! Sorry but I do tend to make these huge fantastical leaps of faith and and mostly end up in a muddle. But this time, perhaps I got it right. This recipe contains cooked rice, rice flour and cornmeal to which I added corn(obviously), peppers and herbs to liven things up and mask the obvious gluten-freeness of the recipe. The full recipe follows so have a look, a try and bring on the comments and suggestions, please!
Chockfull of delicious herbs and veg!

Gluten free vegan cornbread

The wet
1 cup tomato juice
1 tablespoon apple cider vinegar
2 tablespoons sunflower or coconut oil
1/4 cup apple sauce
1 tablespoon flax meal mixed with 3 tablespoon hot water (aka flax egg)
1/4 cup soft cooked rice

The dry
1 cup fine cornmeal
1 cup white or brown rice flour
2 teaspoons gluten free baking powder
1/2 teaspoon baking soda
1/4 teaspoon cream of tarter
1 teaspoon fine salt
1 tablespoon fine sugar

And the Wild
1 cup cooked corn kernels
1/4 cup finely diced red onion
1/4 cup finely diced red pepper
2 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped spring onions

Method of madness: Place the dry and the wet in a food processor and blend till well mixed. Then add the interesting stuff and mix by hand till well combined. Pour into an 8"x5" rectangular pan or muffin cases and bake for about 25 minutes at 180 degrees (medium oven) for the pan and about 15 minutes for the muffins. Test with a toothpick for doneness. Remove from oven and cool completely before turning out and cutting into whatever shapes you like. I grilled the leftovers in a grill pan and they were great the next day.

As muffins.....

Btw, these can be baked in muffin cases as well, for great easy to grab-and-go corn muffins. Brekkie and lunch box friendly.

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