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Vegan Corn Bread with Fresh Corn and Raisins




This corn bread is so delicious with baked-in fresh or frozen thawed corn giblets and Thompson raisins.  It is vegan and I used psyllium husk powder as a binder (you could use flax or chia seed instead but psyllium husk is my latest discovery for light fluffiness).


INGREDIENTS:

1 cup organic yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
2 tablespoons psyllium husk powder
1/2 teaspoon fine sea salt
1/2 cup sugar (optional)
1/4 cup melted coconut oil
3 cups liquid (1 cup full-fat coconut milk and 2 cups water or aqua fava (fluid left over from cooking chickpeas) or (1 cup water and 1 cup aqua fava.)
1 cup corn niblets, patted dry
1/2 cup raisins

METHOD

1.Set oven to 400 degrees F.
2. Grease a pan or line with parchment or use a silicone pan
3. In medium large bowl, measure in corn meal.
4. Sift all-purpose flour and baking powder into the bowl. Add in psyllium husk powder and salt. Stir well.
5. Stir in sugar
6. Fold in oil and liquid just until flour is incorporated (15 seconds,) Too much stirring toughens the batter.
7. Fold in the raisins and corn.
8. Pour evenly into pan and pop into oven.
9. Bake for 25-30 minutes depending on how hot your oven is.  Poke in toothpick if you have doubts about fineness.

Remove when golden brown and cool on a rack. Slice and serve.  Our fave is with baked beans!

The most delish Vegan Baked Beans :

Click HERE for recipe.



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