Vegan Cornbread with Blueberries and Raspberries
Original Recipe from Carol Anne Wasserman, www.GetHealthyWithCarol.com
Ingredients:
1 cup finely ground cornmeal or corn flour
1 cup white whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch finely ground sea salt
2/3 cup unsweetened soymilk (or water)
1/3 cup extra virgin olive oil
1/3 cup maple syrup
The zest from 1 lemon, finely grated
1 cup fresh or frozen blueberries and raspberries (use 1/2 cup each). If using frozen, defrost and drain in a strainer before using.
Preparation:
Preheat oven to 350 degrees Fahrenheit.
In a large bowl mix together the dry ingredients: corn flour, spelt flour, baking powder, baking soda, and sea salt. Use a wire whisk to incorporate everything very well.
In a separate bowl mix together the wet ingredients: soymilk, oil, maple syrup, and lemon zest.
Add the wet to the dry. Stir gently until almost incorporated. Gently stir in the blueberries. Stir until combined. Do not overmix.
Pour into a greased 8x8 baking dish. Bake at 350 for 30 minutes, or until a toothpick inserted comes out clean.
Alternatively, you can use 12 muffins tins and bake for 20 minutes.