Vegan Blueberry Corn-Oat Bread
Makes 16 servings
1 1/2 cups unbleached white flour
1/3 cup stoneground yellow cornmeal
1/4 tsp baking soda
1 tsp non aluminum baking powder
3/4 cup sugar
1/2 tsp salt
1 tbsp canola oil
2 egg replacements (ener-g)
3/4 cup soymilk
1 tbsp vinegar
1 cup frozen blueberries
1/4 cup old fashioned rolled oats
Preheat oven to 400 degrees. Lightly spray a bread pan and set aside.
In a large bowl, combine all the dry ingredients: flour, cornmeal, baking soda, baking powder, sugar and salt.
In a small bowl put the blueberries and the oats. Sprinkle with 1 tbsp. of the dry ingredient mixture. Toss lightly to coat.
In a medium bowl mix all the wet ingredients: oil, egg replacer, soymilk, and vinegar.
Quickly add the wet to the dry, stirring until just mixed. The batter will be stiff. Gently fold in the blueberry-oat mix.
Scrape into the prepared bread pan and bake for 30-35 minutes.
Let cool before serving.
Adapted from a lacto-ovo recipe from Passionate Vegetarian.