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recipe you can whip up at any time because you always have the ingredients on hand. It’s also a complementary side dish to almost every meal and makes a great breakfast or snack.
    1 c cornmeal
1 c whole-wheat pastry
flour
1 tbsp baking powder
1 ⁄ 2 tsp fine salt
1 c non-dairy milk
1 ⁄ 4 c unsweetened
applesauce
1 ⁄ 4 c pure maple syrup
2 tbsp raw sugar (optional)
    1. Preheat oven to 400°F.
    2. Whisk cornmeal, flour, baking powder, and salt together in a large bowl.
    3. Add non-dairy milk, applesauce, maple syrup, and sugar, if using, on top.
    4. Using a spatula, stir until just combined.
    5. Pour batter into a greased or nonstick shallow 9-inch pie dish, cast-iron skillet, or a square casserole dish.
    6. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
    VARIATION
    Lemony Cornbread Mix in the zest of 1 lemon before baking.
    CHEF’S NOTE: For a more dense and corn-flavored bread, use 1 1 ⁄ 2 cups of cornmeal and 1 ⁄ 2 cup of flour. You can also add 1 ⁄ 2 cup of frozen corn kernels if you prefer.
    NUTRITIONAL INFORMATIONCalories 200; Calories from Fat 13; Total Fat 1.4g; Cholesterol 0mg; Total Carbohydrate 42.8g; Dietary Fiber 3.8g; Sugars 10.0g; Protein 4.7g

Gingerbread Mini-Loaves

    Makes 2 mini-loaves | Pictured opposite | I miss the days when neighbors got together for potlucks and people gave baked goods as gifts during the holiday season. I’m trying to bring all that back with these mini-loaves. If you find one under your tree without a card, it’s from me.
    2 c whole-wheat pastry flour
2 tsp baking powder
1 ⁄ 2 tsp baking soda
4 tsp ground ginger
2 tsp ground cinnamon
1 tsp allspice
1 ⁄ 2 tsp ground cloves
1 ⁄ 4 tsp fine salt
3 ⁄ 4 c brown sugar
3 ⁄ 4 c canned pure pumpkin
1 ⁄ 4 c molasses
2 tbsp crystallized ginger,
finely chopped (optional)
    1. Preheat oven to 350°F.
    2. Whisk flour, baking powder, baking soda, spices, and salt together in a large bowl and set aside.
    3. In a medium bowl, combine sugar, pumpkin, and molasses.
    4. Pour wet mixture into dry mixture and add 1 ⁄ 2 cup of water.
    5. Stroke about 10 times, add chopped ginger and 1 ⁄ 4 cup of water, then stir until incorporated. Be careful not to overmix.
    6. Transfer batter to two nonstick mini-loaf pans, filling each 3 ⁄ 4 full. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean and the loaves have peaked.
    CHEF’S NOTE: In a pinch, applesauce may be substituted for the pure pumpkin, but pumpkin is preferred .
    NUTRITIONAL INFORMATIONCalories 137; Calories from Fat 4; Total Fat 0.5g; Cholesterol 0mg; Total Carbohydrate 31.2g; Dietary Fiber 2.8g; Sugars 13.1g; Protein 2.3g

Pumpkin Bread

    Makes 1 loaf | Pictured opposite | If you love banana bread you’re in for a real treat with this fall favorite. A slice goes perfectly with a cup of warm apple cider for breakfast, or treat yourself to some for dessert if you opt for the frosting.
    1 ⁄ 4 c non-dairy milk
1 ⁄ 4 tsp lemon juice
1 15-oz can pure pumpkin
1 c brown sugar
2 tbsp pure maple syrup
1 tsp vanilla extract
2 tbsp pumpkin pie spice
2 c whole-wheat flour
1 tsp baking soda
1 ⁄ 2 tsp baking powder
Maple Icing (pg. 223;
optional)
    CHEF’S NOTE: If you re not using icing, pepitas (hulled pumpkin seeds) make a lovely garnish. Sprinkle over top before baking.
    1. Preheat oven to 350°F. Grease or spray a standard 8-inch loaf pan.
    2. Whisk non-dairy milk and lemon juice together until bubbly and set aside.
    3. In a medium mixing bowl, cream pumpkin, sugar, maple syrup, and vanilla together.
    4. In a large bowl, whisk pumpkin pie spice, flour, baking soda, and baking powder together.
    5. Pour wet mixture into dry mixture and stir until just combined.
    6. Pour into loaf pan, using a spatula to evenly distribute and smooth out the top.
    7. Make a tent over the pan with a large piece of aluminum foil.
    8.