This cornbread is one of the signature dishes from Angelica Kitchen in NYC and a favorite with the kids. Quite different from regular cornbread it is a fiber-filled whole grain loaf that keeps the kids well fed and happy for hours and a great way to use left over brown rice. Ingredients: 3 cups cooked short grain brown rice 1 1/3 cups rolled oats 1 1/3 cups cornmeal 1/2 tablespoon sea salt 3 cups apple juice 1/4 cup coconut oil 2 tablespoons sesame seeds Preheat oven to 350 degrees. In a large mixing bowl, combine the cooked rice, rolled oats, cornmeal, sea salt, apple juice, and coconut oil. Mix well using a wooden spoon. Lightly oil a 9 x 5 x 3-inch loaf pan and sprinkle with sesame seeds (this helps prevent the bread from sticking to the pan and adds a delicious toasty sesame flavor). Fill the pan with batter, smoothing the top with a spatula. Bake on the middle rack of the oven for 1 hour and 15 minutes or until a toothpick comes out clean. |