Millet and Corn Bread

1 cup plant milk (almond, unsweetened)

1 tablespoon apple cider vinegar

1 tablespoon ground flaxseed

1 ¼ cups corn flour, fine or medium

1 cup millet flour

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon salt

¼ cup maple syrup

1 box (398 ml) corn kernels, canned, drained

2 tablespoons sunflower oil

¼ cup applesauce

1. Preheat oven to 420º F

2. Mix the vinegar with the milk, stir and set aside.

3. Add the ground flaxseed to this mixture.

4. In a large bowl, combine dry ingredients and mix well.

5. Reduce corn to puree in a food processor or with an immersion blender.

6. Pour the corn puree in a separate bowl and add oil, applesauce, corn and the milk-vinegar mixture and ground flaxseed.

7. Then pour the liquid mixture into the dry mixture and stir well.

8. Pour into a greased 8 × 8 pan or lined with parchment paper and bake for about 25 minutes.

9. Let cool at least 15 minutes before cutting otherwise the bread will crumble.

10. Cut into squares.