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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Field trip to the Green Classroom at Becker Elementary
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Draw with washable markers and then let the rain blend the colors... beautiful!
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A Zilker Mama donated a bunch of fresh toys today! Thank you!!
and when the day gets hot...
Popsicles made with 50% juice, 50% water and a few drops of stevia to sweeten.
Liam's Uncle Preston came for a visit from NYC and led us all in a wonderful music class at circle time... with a few John Prine songs too!
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!