Mmmm…this tasted like it came from my Grandmother’s kitchen! And it smelled wonderful, too! Plus, it was a breeze to make–ten minutes of prep work and it was in the oven.
INGREDIENTS:
1 C warm soy milk
1 Tbs cider vinegar
2 C all-purpose flour
1/2 C yellow cornmeal
1/3 C sugar
1 Tbs ground ginger
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 dark molasses
1/2 C fresh or dried blueberries (I used dried)
DIRECTIONS:
Preheat oven to 350. Lightly oil a 9″ loaf pan and set aside. In a small bowl, combine the warm soy milk and vinegar and set aside. In a large bowl combine the flour, cornmeal, sugar, ginger, baking soda, baking powder and salt. Mix well. Add the molasses and soy milk mixture to the flour mixture and stir until the batter is just mixed. Fold in the blueberries and transfer the batter to the prepared pan. Bake until firm and a toothpick (or knife) inserted in the middle comes out clean, about an 1 hour. (I found that it came out perfect in 53 minutes). Let cool slightly on a wire rack, then remove from pan and slice. Enjoy!
Recipe source: 1000 Vegan Recipes
