3 C. Whole Spelt Flour
3 C. Fine Cornmeal
2 T. Flax Seed Meal
2 T. Baking Powder
1 1⁄2 t. Sea Salt
1 1⁄2 t. Paprika
1⁄4 t. Cayenne Pepper
1 t. Cinnamon
3⁄4 C. Maple Syrup
3⁄4 C. Unrefined Corn Oil
3 C. Soymilk
3 Jalapeño Peppers, chopped
1. Preheat oven to 325°. Lightly oil two baking loaf pans.
2. Sift together flours, baking powder and salt into a bowl. Add the
other dry ingredients and mix them well with a wooden spoon. Add the
chopped jalapeno and mix.
3. Add all wet ingredients and mix until well combined. (Don’t
over mix.)
4. Spoon the batter evenly into the prepared loaf pans.
5. Bake 30-35 minutes, until the top of the loaf is golden brown and
a wooden pick inserted in the center comes out clean. Cool in the pan
for one hour before serving.
6. Serve warm with fresh guacamole, tomato salsa, beans and rice.
Makes two loaves. The bread will keep 4-5 days, covered well in the refrigerator.
The Organic Grill is committed to promoting organic agriculture and supporting
local growers and artisanal food producers in preparing their meals, drinks,
and desserts. They are located at 123 First Avenue, between 7th Street and St.
Marks Place in Manhattan, and are open Monday to Thursday, 11 am to 10 pm; Friday,
Saturday and Sunday, 10 am to 11 pm. For information contact (212) 477-7177 or
www.theorganicgrill.com.
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