Cornbread Recipe by Melanie Brown Waxman

Ingredients:

• 1 1/2 cups ww pastry flour
• 1 cup cornmeal
• 3 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/4 cup coconut oil (warmed so it is melted)
• 1/4 cup agave syrup
• 3/4 cup rice milk
• 3/4 cup sparkling water
• 1/2 cup apple juice
• 1 pint fresh raspberries
• 1 tablespoon maple syrup
• Pinch sea salt
  

Preparation:

• Preheat the oven to 350 degrees
• Lightly oil a 9 inch baking dish
• Whisk dry ingredients together
• In another bowl, whisk wet ingredients together.
• Fold wet ingredients into dry.
• Add a little more sparkling water if necessary to make a smooth batter.
• Pour into prepared pan and bake for 35-40 minutes.
• Blend the raspberries, salt and maple syrup.
• Serve with the cornbread.

 If you liked this recipe by Melanie, please be sure to checkout the wonderful cookbooks we sell of hers for many more.

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