Angelica Cornbread

7/28/2013

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.

Enjoy with your friends!

'The malleable properties of play dough make it fun for investigation and exploration as well as secretly building up strength in all the tiny hand muscles and tendons, making them ready for pencil and scissor control.'
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