Corn Bread (gluten and yeast free)

From CCNM Cookbook

1 cup oat flour (gluten free)

1 cup cornmeal

1 Tbsp. baking powder

⅛ tsp. sea salt

¾ cup soy milk

¼ cup water

¼ cup unrefined safflower/sunflower oil

¼ cup maple syrup

2 tsp. honey

¼ tsp. vanilla extract

Preheat oven to 350ºF. Mix first four ingredients. In a separate bowl, beat remaining ingredients with a whisk. Combine wet and dry ingredients, without stirring too much. Pour into oiled loaf pan and bake for 45 – 60 minutes.

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