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Macrobiotic Cornbread With Tahini-Miso Spread [Vegan, Gluten-Free]
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!
Ingredients You Need for Macrobiotic Cornbread With Tahini-Miso Spread [Vegan, Gluten-Free]
How to Prepare Macrobiotic Cornbread With Tahini-Miso Spread [Vegan, Gluten-Free]
- 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.
Notes
From The One Peaceful World Cookbook by Alex Jack and Sachi Kato (BenBella Books, 2017).
Nutritional Information
Per Serving: Calories: 404 | Carbs: 65 g | Fat: 30 g | Protein: 14 g | Sodium: 503 mg | Sugar: 9 g
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