Serves: 5

Ingredients:

1 cup - Corn meal
1/2 cup - Tapioca flour
1/2 cup - Rice flour*
1 cup - White beans
2 tbsp - Ground flax seed - combine with 5 tbsp of water
1 cup - Alternative milk (soy milk works best, but oat milk or almond milk are fine)
1 tbsp - Apple cider vinegar
1 tsp - Baking powder
1 tsp - Baking soda
2 tbsp - Date syrup or honey (add more or less for various sweetness levels)**
Optional - 1 tsp - Turmeric (for color)
Optional - 1/2 cup diced jalapeño or shoshito peppers. (Remove seeds from jalapeños)

*Tapioca and Rice flour can be substituted with any other flour, wheat flour is fine if you don’t need to worry about the bread being gluten free.

Instructions:

Make “flax egg”: Combine Flax seed and water in a small bowl - set aside to thicken.
Combine Alternative milk and Apple cider vinegar in a small bowl - set aside to curdle.
In a blender or food processor - liquify the white beans. Add Date syrup or Honey, thickened flax “eggs”, and curdled “milk”. Blend till smooth.
In a large bowl combine dry ingredients.
Add dry to wet - I usually do this in the food processor and pulse until thoroughly mixed. You could also mix by hand. Add peppers at this stage if you desire.
Pour mixture into a parchment lined baking tray - we use one that is approx 10” x 10” x 2”
Bake at 375 for 30 min.
Remove from oven and allow to cool for at least 15 minutes before cutting. The texture should be soft and moist. If you prefer a more crumbly corn bread, keep the bread in the oven with the door closed and allow it cool/dry with the oven off.