Cornbread!

It’s Thanksgiving! So, I am making cornbread for the crew in Israel.  This thanksgiving, I am thankful for being in Israel, a Land I am proud to call my own. I am thankful for my health. I am thankful for my family. I am thankful for my friends. And, I am thankful for you, whoever you may be, reading this blog. I hope I have been able to help you on your journey to living a healthier life.

Sending love and light from Israel,

Julie

Cornbread! Yummy 🙂

1 1/2 C cornmeal

1/2 C whole wheat pastry flour

2 TBSP chia – soaked

2 teaspoons baking powder

1/2 tsp Himalayan Pink Salt

1 C unsweetened rice milk

1/2 C unsweetened applesauce (I made my own, peel and core 2 apples, put in a blender with 1/2 C water and blend until creamy)

1/4 C honey

1 C corn kernels (fresh or frozen and thawed)

  1. Preheat oven to 350 degrees.
  2. Whisk together cornmeal, flour, baking powder and salt.
  3. In a separate bowl, whisk together chia, honey, rice milk, and applesauce.
  4. Add wet ingredients to dry ingredients and mix.  Add corn kernels.
  5. Fill an 11 x 8 x 2″ pan. Bake for 25 minutes or until you stick a fork into the center and it comes out dry.

To feeling alive!

Chef Raw Raw

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