Millet Cornbread

Is there anything more wonderful than cornbread? I don't know. Maybe. But I sure do love the stuff. This recipe is adapted from the one found in Vegan World Fusion, by Mark Reinfeld and Bo Rinaldi. I've made some ingredient changes, and rounded off the measurements, because I just can't be bothered with things like half-tablespoons. It works great. This is a moist, slightly sweet cornbread, with a nice little crunch added by the toasted millet. My version has no oil, no soy, and no gluten, but you'd never know it by tasting it. This bread disappears as fast as I make it.

Millet Cornbread

Dry Ingredients
2 cups brown rice flour
1 cup millet, lightly toasted (use a sauté pan, dry, over medium heat, stirring constantly. The millet will start to pop a bit as it toasts. Smells sooooo good.)
1 cup organic cornmeal
3 T baking powder
1 tsp salt

Wet Ingredients
1 cup raw cashews, soaked 1-3 hours or longer
1 1/2 cups water
1 cup apple sauce
1/2 cup coconut syrup (or maple or agave syrup)
1 T apple cider vinegar (or white vinegar)

Oil a 10x10 baking pan, and preheat the oven to 350º

Mix dry ingredients in a large bowl.
Drain and rinse the cashews.
Blend wet ingredients in a blender until smooth.
Stir wet ingredients into the dry ingredients, and pour into the pan. Bake at 350º for about 45-50 minutes, or until a toothpick comes out clean and the top is quite brown. This is great served with Winner's Gumbo or Green Chile Stew (coming up soon!)