All whole grains. No fat or oil. Since the ratio of cornmeal-to-flour is high, 2-to-1, it has a crumbly texture. Deliciously corn-y. Makes about 28-30 servings.
4 cups medium-grind whole grain cornmeal
2 cups whole wheat pastry flour
1 teaspoon salt
2 level teaspoons baking soda
1 rounded teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 cups rolled oats (not instant)
1/2 cup water
1 1/4 cups pumpkin (I used the flesh of a very orange kabocha squash I had. You could use applesauce if you don’t have pumpkin.)
1/3 cup maple syrup
3 teaspoons vinegar (apple cider or red wine)
2 cups low-fat unsweetened almond milk
1 cup water
Preheat oven to 350 degrees F. Mold a large piece of parchment paper to fit a Pyrex baking dish. I used a 12×8 inch dish (11 3/4 x 7 1/2 x 1 3/4 is what it says on the bottom). Place the dish with the molded paper into the oven to preheat. The paper won’t burn. At least mine didn’t.
Mix the rolled oats with the water. Set aside.
Mix the dry ingredients: cornmeal, flour, salt, baking soda, baking powder, cinnamon.
Mix the wet ingredients: pumpkin, maple syrup, vinegar, almond milk, water. Add the oat mixture to this. Mix thoroughly.
Take the baking dish out of the oven and place on a trivet. Working quickly, combine the wet and dry ingredients and stir just until you see no more flour. Don’t over-blend. Pour into hot parchment-lined dish and return to oven.
Bake for 70 minutes or until toothpick comes out clean. Lift out of the glass dish after 10-15 minutes and transfer to a cooling rack. Cool for at least 3 hours before slicing.