Vegetable Corn Loaf
For the wet mix:
1 tablespoon ground flax seeds
1 teaspoon apple cider vinegar
½ cup unsweetened, unflavored plant milk
1 cup fresh or frozen corn, puréed
½ medium onion, finely chopped (about 1 cup)
½ cup green beans, finely chopped (about 3 ounces)
1 carrot, finely chopped (about 1 cup)
2 cloves garlic, minced
½ teaspoon minced fresh sage
½ teaspoon minced fresh thyme
½ teaspoon chili flakes
½ teaspoon lemon zest
2 tablespoons fresh lemon juice
½ teaspoon ground turmeric (optional)
For the dry mix:
1 cup corn flour
½ cup sorghum flour
2 tablespoons oat flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon sea salt
Preheat the oven to 400°F.
To prepare the wet mix, place the flaxseeds, vinegar, and plant milk in a medium bowl, and mix well. Let stand for 10 to 15 minutes, until the mixture gets slightly frothy.
To prepare the dry mix, add the corn flour, sorghum flour, oat flour, baking powder, baking soda, and salt to another bowl, and mix well.
Add the onions, green beans, carrots, garlic, sage, thyme, chili flakes, lemon zest, lemon juice, and turmeric (if using) into the wet mix.
Add the wet ingredients into the dry ingredients and stir gently, just to combine. Do not over-mix.
Line an 8 × 4-inch loaf pan with parchment paper, and pour in the batter. Bake the loaf for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Turn the oven to the broiler setting for 1 to 2 minutes, to lightly brown the crust.
Remove the loaf from the oven, and let it cool completely.
Remove from the pan and slice. Toast or reheat in the oven before serving with hummus or a fruit butter.