Not to be missed! Trust me. A semi-sweet mini loaf that has the texture of the most beautiful soufflé and tastes of Autumn corn. This is a very traditional recipe of Diane's that we cannot get enough of! Sweet or savory depending on how you accompany it.
This cornbread is hardly typical and extremely delicious: It is welcome as a Thanksgiving side, but also as a breakfast, a snack or even a light dessert. Should you have any leftovers, try toasting cubes of this bread in the oven and serving them warm with fruit and yogurt or ice cream.
Ingredients: sprouted amaranth, organic hemp milk, maple, baking soda, sea salt, baking soda, fermented parsnip, cauliflower, turmeric, rutabaga, turnip, bakery butter (cocoa butter, golden beet, turnip, cauliflower, bakery yogurt starter, beet lactic acid, sunflower, sea salt, amaranth), water, maple sugar, bakery eggs (amaranth liquid, sea salt, sunflower lecithin, golden beets, cauliflower, vegan cheese making whey byproduct)
