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Copyright Leslie Cerier 1996, originally published in The Quick and Easy Organic Gourmet by Leslie Cerier

Corn Bread Cake

Try it for a snack, breakfast and with chili.
  Time: 35 minutes
2 cups corn meal
2 cups whole wheat pastry flour
1/2 teaspoon sea salt
2 tablspoons baking powder
1/2 cup canola or corn oil plus 1 tablespoon
1/2 cup maple syrup
1/2 cup vanilla soy milk or rice dream drink
1 1/2 cups apple juice
1 tablespoon vanilla
optional: add 1 cup blueberries or strawberries
Improvisations: Use 2 cups of vanilla soy milk and omit the vanilla and apple juice.

Preheat oven to 350 degrees. Put all the ingredients in a large mixing bowl. Mix them together. Pour the batter into a lightly oiled 9x13x2 inch baking dish or two loaf pans. Bake for 30 minutes.

Wheat-free Corn Bread:
(Also see Wheat-free Apple Crumb Pie)

Substitute 2 cups of brown rice flour for whole wheat pastry flour. Grind 5 tablespoons of flax seeds in a blender. Add juice and blend till gelatinous. Otherwise follow the same directions.