• Mon, Aug 22 2011

Baking While Vegan: Rosemary Coconut Cornbread

I’ve been very into making different kinds of simple breads lately, because it only recently occurred to me that one can actually make bread without a bunch of, you know, stuff. Freed from the delusion that bread-making takes fancy equipment or hours of free time, I’ve been marveling in how easy it actually is—just mix together flour, baking powder, perhaps some yeast and then whatever you want, really. Thirty minutes later you have hot, healthy, fresh-baked bread. Here’s a recipe I made yesterday, adapted from the ‘Jamaican Coconut Cornbread’ recipe in The New Whole Grains Cookbook to make it vegan and work in some herbs. The result is bread that’s flavorful and filling, not to mention vegan (and not only is it devoid of things like dairy and processed sugars, it’s stocked with nutritious herbs and whole grains).

Rosemary Coconut Cornbread

Ingredients:
1 cup unsweetened, shredded coconut
2 cups coarse ground, whole grain cornmeal
2 cups whole wheat flour
2 tablespoons baking powder
2 tablespoons agave nectar
¼ cup coconut oil
3 cups rice milk (or your preferred non-dairy milk alternative)
2 sprigs fresh rosemary, chopped
1 tablespoon nutmeg, cinnamon & chilli powder
Non-vegan modification: 2 tablespoons buckwheat honey

Preparation:
Preheat over to 300 degrees. Coat small pan with grapeseed or other light oil and add coconut. Toast coconut in oven for about 10 minutes, until it’s golden brown. Meanwhile, combine all other ingredients.

Remove coconut from oven, and up heat to 400 degrees.

Add toasted coconut to other ingredients, and mix.

Fill bread loaf pan (or muffin pan) with mix. Bake bread about 30-40 minutes, until fork dipped in middle comes out clear. Muffins will cook faster—in addition to bread, I filled a mini-muffin tray, and these were perfect in 15 minutes.

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