Ingredients:
1/3 cup rice milk (almond, soy or coconut milk drink could also work as vegan alternatives - or use regular buttermilk if non-vegan)
1 Tbsp apple cider vinegar (only if baking vegan)
1 cup regular flour or gluten-free flour mixture (I like to use 1/2 c. brown rice flour, 1/4 c. tapioca or potato starch and 1/4 c. garbanzo-fava bean flour)
1 cup organic cornmeal
2 tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan or guar gum (if baking gluten-free)
1 tsp. sea salt
2 Tbsp (approx., depending on your taste) chopped fresh or crumbled dry culinary sage
Several leaves fresh culinary sage (for lining the bottom of the pan)
1/2 cup coconut oil
1/3 cup agave nectar
1/3 cup applesauce
2 tsp. vanilla extract
Directions:
Preheat oven to 325 degrees and lightly grease a 7x4x3 loaf pan (other sized pans are ok, just depends on how thick you want your loaf) - decorate bottom of the pan with sage leaves facing down
Pour the rice milk and apple cider vinegar into a small bowl but do not stir (set aside to develop into buttermilk - or, if not vegan, use regular buttermilk)
Whisk together all dry ingredients (add chopped/crumbled sage to dry ingredients) and mix oil, agave and vanilla separately until well incorporated
Add the wet ingredients to the dry, gently folding in by thirds and then incorporate the "buttermilk" last
Gently spoon or pour batter into prepared pan and bake in the middle rack for 30-40 minutes, or until a toothpick inserted into the center comes out clean
Allow bread to cool in pan for 20 minutes and then gently run a knife around the edges
Place a plate or cutting board on top of the pan and invert bread to display sage leaves
Cut into pieces carefully, using a serrated knife to preserve the shape of the sage leaves
Enjoy!
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