This cornbread is one of the signature dishes from Angelica Kitchen in NYC and a favorite with the kids. Quite different from regular cornbread it is a fiber-filled whole grain loaf that keeps the kids well fed and happy for hours and a great way to use left over brown rice.
3 cups cooked short grain brown rice
1 1/3 cups rolled oats
1 1/3 cups cornmeal
1/2 tablespoon sea salt
3 cups apple juice
1/4 cup coconut oil
2 tablespoons sesame seeds
Preheat oven to 350 degrees. In a large mixing bowl, combine the cooked rice, rolled oats, cornmeal, sea salt, apple juice, and coconut oil. Mix well using a wooden spoon.
Lightly oil a 9 x 5 x 3-inch loaf pan and sprinkle with sesame seeds (this helps prevent the bread from sticking to the pan and adds a delicious toasty sesame flavor). Fill the pan with batter, smoothing the top with a spatula. Bake on the middle rack of the oven for 1 hour and 15 minutes or until a toothpick comes out clean.
Enjoy with your friends!
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The intention of this blog is to include the community in our learning process and to inspire families to engage in fun and healthy activities together!