Wheat-Free Kabocha Cornbread

Recipe Ingredients

1 cup	160g / 5.6oz	Brown rice flour
1 cup	62g / 2.2oz	Cornmeal
2 tablespoons	30ml	Cornstarch or arrowroot
2 teaspoons	10ml	Baking powder
2 teaspoons	10ml	Baking soda
1/8 teaspoon	0.6ml	Salt
1 cup	237ml	Prebaked or steamed Kabocha squash - pureed
		= (or other winter squash)
1 cup	237ml	Apple juice
		= (or water or non-dairy milk)
3 tablespoons	45ml	Maple syrup
2 tablespoons	30ml	Safflower oil

Recipe Instructions

Lightly oil (or spray with a light mist of oil) a 9-inch square baking pan and set aside.

In a small bowl, sift together the brown rice flour, cornmeal, cornstarch, baking powder, and baking soda, and set aside.

In a medium bowl, place the remaining ingredients, and whisk well to combine. Add the dry ingredients to the wet ingredients, and stir only until well blended with no visible lumps.

Pour the batter into the greased baking pan, and bake at 400 degrees for 20 to 25 minutes or until golden brown on top and an inserted toothpick comes out clean. Allow to cool slightly before cutting into 9 pieces.

This recipe yields one 9-inch square or 9 pieces.

Source:
The Vegan Chef at http://www.veganchef.com

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