Inspired by a New York restaurant, this macrobiotic cornbread is unlike anything you've had. It's made from a combination of oats, cornmeal, polenta, rice, and whole corn kernels and sweetened with all-natural apple juice. This cornbread is wonderful with or without the umami tahini-miso spread!
Macrobiotic Cornbread With Tahini-Miso Spread [Vegan, Gluten-Free]
For the Wet Ingredients:
- 1/2 teaspoon sea salt
- 2 cups apple juice
- 3 tablespoons safflower oil
For the Dry Ingredients:
- 1 cup rolled oats
- 1/3 cup polenta
- 1 cup cornmeal
For the Rest:
- 2 tablespoons toasted sesame seeds
- 1/2 cup fresh or frozen organic corn
- 3 cups cooked rice
For the Tahini-Miso Spread:
- 1 1/3 cups tahini
- 1/3 cup sweet miso (white or chickpea miso)
- Preheat oven to 350°F. Oil or place a parchment paper on an 8x5x3-inch loaf pan or 8x8-inch square baking pan. Sprinkle sesame seeds evenly on the bottom of the pan.
- In a mixing bowl, mix wet ingredients until well blended.
- Place dry ingredients in a large mixing bowl, pour the wet mixture on top, and stir together.
- Add corn and cooked rice, and stir everything well.
- Pour mixture into the prepared baking pan. Bake for 40–45 minutes or until firm and the color turns golden.
- Meanwhile, make tahini-miso spread by blending tahini and sweet miso in a food processor.
- Add 1/2 cup of water little by little until texture becomes smooth.
- Serve sliced cornbread with spread over the bread or served on the side.
From The One Peaceful World Cookbook by Alex Jack and Sachi Kato (BenBella Books, 2017).