VEGAN BLUEBERRY CORNMEAL CAKE

If you are looking for the perfect cornbread on you picnic table you have come to the right place!  I wanted to create something in between a cornbread and a cornmeal cake and I was able to achieve it nicely.  The secret is using just enough sweetener to bring out the natural sugars in the blueberries and fresh corn.  Not too sweet, moist and fulfills both sweet savory discerning palettes!  EQUIPMENT: 13x9 baking pan

INGREDIENTS:

2 1/2 cups Bob's Organic almond meal/flour

1 cup Bob's Organic cornmeal

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp fine sea salt

2 cups coconut milk (I made my own but you could use boxed)

1/2 cup medium grade maple syrup (or any grade you prefer)

2 tsp vanilla

1 tsp fresh lemon juice

1/4 cup melted coconut oil

1 cup fresh corn kernels (frozen if you need to)

2 cups fresh blueberries (frozen if you need to)

1.)  Preheat oven to 350.  Mix all dry ingredients in a large bowl, stir well and set aside.

2.)  In a medium bowl mix coconut milk, maple syrup, vanilla, lemon and melted coconut oil.

3.) Slowly mix dry into wet and stir until just incorporated.  Then fold in corn and blueberries.

4.)  Lightly grease a 13x9 (preferably nonstick) pan with coconut oil.  If not using nonstick I would recommend lining the bottom with parchment paper and then greasing.  Pour cake batter into pan and smooth the top with a rubber spatula. Bake cake for approximately 50 minutes. NOTE: About halfway through I lightly covered with foil so it wouldn't brown too much.  Start checking at the 40 minute mark with a toothpick.

5.) Take cake out let COOL, COOL AND COOL; I can't emphasize this enough!  This is a very delicate and moist cake that needs time to set.  If you have the patience let cake sit for an hour before cutting into squares.  You can make squares as small or big as you like.  Would be adorable to serve in a cloth lined basket on a picnic buffet table!