Do you remember Angelica’s cornbread? The one that’s made of cooked brown rice, oats and apple juice? Well, I tried to add pumpkin to it today. Not only did it enrich the bread with extra potassium, fiber and Vitamin A, it also made it taste very good. We ate it with apple-tahini butter, which was great for iron, calcium and vitamin C and for an amazing taste! I will post the apple/tahini recipe tonight.
This bread works very well as a breakfast food, because it’s very grainy, hearty and somewhat sweet-tasting. You can freeze it and thaw it on the days when kids are whiny: it works like magic!
Angelica’s Cornbread With Pumpkin
Makes 6 to 8 generous pieces, or 1 small loaf.
3 cups cooked brown rice
1 cup rolled oats
3/4 cup cornmeal
1 cup pumpkin puree (I used fresh)
1/2 tablespoon sea salt
3 cups apple juice or cider
1/4 cup unrefined corn or olive oil plus more for brushing the pan
2 tablespoons sesame seeds
Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, combine rice, rolled oats, cornmeal, apple cider (or juice), sea salt, pumpkin and oil. Mix well using a wooden spoon or whisk. Lightly oil a 9x5x3-inch loaf pan and sprinkle with sesame seeds. This prevents the bread from sticking to the pan and adds a toasty sesame flavor. Fill the pan with batter, smoothing the top. Bake on the middle rack of the oven for about 1 hour or until a toothpick inserted in the center comes out clean. Allow to cool before serving.