Rosemary Coconut Cornbread

Adapted from the ‘Jamaican Coconut Cornbread’ recipe in The New Whole Grains Cookbook .

Rosemary Coconut Cornbread
#vegan  #whole grain

• 1 cup unsweetened, shredded coconut
• 2 cups coarse ground, whole grain cornmeal
• 2 cups whole wheat flour
• 2 tablespoons baking powder
• 2 tablespoons agave nectar
• ¼ cup cold-processed coconut oil
• 3 cups rice milk (or your preferred dairy/non-dairy milk)
• 2 tbsp chopped, fresh rosemary or 3 tbsp ground rosemary
• 1tbsp nutmeg
• 1 tbsp cinnamon
• 1 tbsp chilli powder

Preheat over to 300 degrees.

Coat loaf pan lightly with oil. Add shredded coconut. Toast coconut in oven for about 10 minutes, until it’s golden brown.

Remove coconut from oven, and up heat to 400 degrees.

Combine: cornmeal, flour, baking powder, rosemary, nutmeg, cinnamon and chili powder. Sift together.

Whisk together rice milk, agave nectar and coconut oil. By whisk, I just mean: Make sure there aren’t chunks of solidified coconut oil happening. I have learned from experience: They will not just melt or break up somehow while baking; they will remain big chunks of coconut oil.

Combine: Wet ingredients + Dry ingredients + Toasted coconut

Fill 3/4 loaf (or muffin) pan. Bake 30-40 minutes, until fork dipped in middle comes out clear. Muffins will cook faster—I did some in a mini-muffin tray and they were perfect in 15 minutes.