iEat Green - 05/16/13

An Interview with Lindsey Lusher Shute, Executive Director & Co-Founder of the National Young Farmer’s Coalition

This week, my guest is Lindsey Shulte, a woman who is working hard to help young people who want to be farmers, get started. Increasing the number of young farmers in this country is so important, if we want to turn around our Industrial Agricultural practices and return to growing food in harmony with the earth. Her organization is called The National Young Farmers Coalition, and they are dedicated to helping young farmers get a start through changing the legislation that creates the policies. Please join me for an insightful conversation about the trials and tribulations of getting started as a farmer.

Gluten-Free, Vegan Corn Bread

Preheat oven to 375°

Ingredients

2 Tb. ground flax seeds

2 Tb. apple cider vinegar

¼ cup water

½ cup Pamela’s bread flour

½ cup Pamela’s cake flour

1 cup organic cornmeal

¼ cup organic sugar

4 t. baking powder

¾ t. salt

1 cup corganic oconut milk

¼ cup organic coconut oil

¾ cup frozen or fresh corn kernels

Directions

Soak the Flax seeds in 2 Tbs. Apple Cider Vinegar and ¼ cup of water. Let sit for 5 minutes.

In large bowl, mix the dry ingredients together.

In mixer, combine the coconut milk with the coconut oil. Add the flax seed mixture. Then, with mixer on low speed, gradually add the dry ingredients. Last, add the corn kernels, and just mix enough to incorporate.

Spray the bottom of a 8”x 8” or 7”x 9” Pyrex dish, and pour the corn batter into it. Smooth out the top with a rubber spatula. Bake at 375 for 25 minutes. Test with a toothpick in center of bread. It is done when the toothpick comes out clean.