Fantastic barley cornbread

[Guest guest]

3/4 C yellow cornmeal

1/2 C barley flour

1/3 C whole wheat flour (regular or pastry)

2 T sugar or agave nectar

2 tspns baking powder

1/2 tsp salt

1/4 tsp baking soda

1 C low-fat soy milk

1/4 C unsweetened applesauce

 

Oven to 425.

 

Whisk all the dry ingredients in a medium bowl. Add the soy milk,

agave (if used) and applesauce and stir just until mixed. Scrape

into an 8x8 nonstick baking pan and smooth the top or bang on the

counter to flatten. Bake for 15 minutes.

 

This comes out very dense and cake-like, absolutely fantastic. It is

good warm but also cold. It made all the difference in the world

when I had made a tasteless soup but with this bread it was dandy.

 

Recipe from Dr. Neal Barnard's PROGRAM FOR REVERSING DIABETES

[Guest guest]

Thanks for sharing that recipe; sounds delicious. I love cornbread and have all the ingredients except the soy milk. I'll substitute my homemade oatmeal milk for it. I have Dr. Barnard's other books but not this one--yet. ;-)Martha

[Guest guest]

Hi Martha,

 

Could you share the oatmeal milk recipe?

I used to have a cookbook I got from a seventh day adventist

restaurant when I visted NYC-I gave it to someone & am kicking

myself-it had sooooo many useful things in it like that

Anyway I do make nut & seed milk but what I am specifically wondering

about is if you use oatmeal flakes or the groats-irish/scotch

oatmeal-thanks!

Em-- In , Martha <mnatural22 wrote:

>

> Thanks for sharing that recipe; sounds delicious. I love cornbread

and have all the ingredients except the soy milk. I'll substitute my

homemade oatmeal milk for it. I have Dr. Barnard's other books but not

this one--yet. ;-)

>

> Martha

>