Here's a little something I cooked up this week that turned out *great* so I wanted to share it. We were having chili for dinner, and I often make either cornbread or corn muffins for the family to go with chili. However, I knew this would be terribly tempting for me, as I *love* cornbread with chili but I am currently trying to eat not only gluten free (no wheat flour) but also grain free (no corn, no rice flour, etc). I searched online until I found a recipe here that looked good and adapted it slightly (less honey, and subbed butter for coconut oil... which, if you are Paleo, you'd want to stick with the coconut oil, but I knew the kids would be more likely to eat it with less coconut taste and more familiar butter flavor). Here's the recipe:
Grain Free "Cornbread"
1 1/2 c almond meal/almond flour
1/3 c arrowroot flour
1/3 c plus 1 Tbsp coconut flour
1/2 tsp baking soda
1/2 tsp sea salt
Mix all of that together in a bowl. Then, in a separate bowl, mix the following:
1/4 c melted butter
2 Tbsp honey
3/4 c unsweetened almond milk (I used Almond Breeze Unsweetened Vanilla)
3 beaten eggs
Then combine the wet and dry ingredients, mixing just until combined and not over mixing. Pour into a greased 8 by 8 inch pan and bake at 350 degrees for about 25 minutes, until the edges are golden and a knife stuck in the center comes out fairly clean.
Cut into 16 pieces and serve warm.
Looks like real cornbread, right?? I put it on the table and the kids dug in. They are used to me changing up my recipes and adding 'weird things' like zucchini in their brownies so they did ask me if it was different. I told them it was a new recipe. All of them ate it, one said it was "too moist" (he prefers dry, crumbly cornbread) and another ate half the pan and loved it. I personally thought it was amazing! I could not believe you could get something this similar to cornbread without any corn or flour. It was moist and had a nice texture and crumb and went very well with the chili. No, it is not exactly like cornbread, but it is close enough for me! The only thing I might change is I may use half plain almond milk next time. The vanilla was a bit much, even though I do often sometimes add vanilla extract to my cornbread.
Here's the stats for one square made as directed:
4 g protein
9 g fat
9 g carbs
2.5 g fiber
Hope you enjoy this as much as we did!
Weekend Of Muddy Puddles
23 hours ago