DATE “CORNBREAD”

This recipe is from the “Going Vegetarian” cookbook. Date Cornbread is a delicious and nutritious “cornbread” with a delightful sweetness and lovely golden glow. It’s made without added oils and is ideal for those with allergies to gluten, since millet is gluten-free.

Ingredients:

2 C. millet flour
1/3 C. sucanat or evaporated cane juice
2 tsp. baking powder
½ tsp. salt

2 medium apples, peeled and chopped
1 C. corn kernels, fresh or frozen
1 C. apple juice or water
1 tsp. vanilla
½ C. dates, chopped

1. In a bowl, combine the first 4 (dry) ingredients.

2. Place the next 4 ingredients in a blender or food processor and puree until smooth.

3. Pour blender mix into the dry ingredients and stir.

4. Add chopped dates and mix well.

5. Spoon the batter into an oiled 8”x8” baking dish. Bake 45-55 minutes at 350 degrees, or until toothpick inserted in center comes out clean. C

6. Cool on a wire rack.

Yield: 16 servings