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Corn and Black Bean Cakes

kept bytomedy
recipe byforksoverknives.com
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Ingredients: 

1½ cups whole wheat pastry flour
½ cup cornmeal
1 tablespoon aluminum-free baking powder
½ teaspoon sea salt
1½ cups unsweetened, unflavored plant milk
1⁄4 cup unsweetened applesauce
1 medium red bell pepper, seeded and finely diced
1 (10-ounce) package frozen corn kernels, thawed
1 cup cooked or canned black beans, rinsed and drained
6 green onions, white and light green parts thinly sliced
Tomato Salsa (or use store-bought), for serving
Sour “cream," for serving
chopped fresh cilantro, for serving


 

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