Awesome Agave Cornbread
1 cup organic cornmeal
1 cup spelt flour
1 tablespoon baking soda
1 teaspoon Celtic sea salt
1 cup nondairy milk + 4 tablespoons (I use almond)
1/4 cup egg substitute or applesauce (http://vegweb.com/index.php?topic=7678.0)
1/3 cup oil
1/2 cup agave nectar
1. Preheat oven to 350 degrees F. Mix the dry ingredients.
2. Stir in the 1 cup milk and egg replacer or applesauce. Add oil and agave.
3. Add the additional tablespoons of milk , if needed. Batter should be like a thick cornbread type batter.
4. Oil a loaf pan and pour into pan. Bake for 50 to 60 minutes or until a knife comes clean.
Agave nectar is a wonderful natural sweetener from the same plant that brings us Tequila. It is low on the glycerin index and is a great alternative to sugars.
Source of recipe: Lorna Kennedy, myself. http://lucreziaraw.blogspot.com
SO HOW'D IT GO?
The flavor was great, but not very agave-y. I would've expected something more sweet with "agave" in the title. Also, it was way too moist, even without the additional nut milk. I couldn't cut a piece without it falling apart. With a few tweaks though, I'll definitely make it again.
For the record, Spelt is not gluten free. It is a cousin to wheat, and has less gluten, but definitely some.
I have this in the oven right now...I thought a tablespoon of baking soda seemed like a lot so I added half of that and added a tablespoon of baking powder to help it rise. Instead of spelt flour, I used all-purpose. Instead of the oil, I used melted Smart Balance. I reduced the agave nectar by just a couple of tablespoons and when I tasted the batter it was SUPER sweet, like birthday cake. I will update on the final product!