I love some cornbread! I am from the East Coast where we like our cornbread sweet. However when I relocated to the South, their cornbread was less sweet but I still liked it. Cornbread can be a healthy treat too as long you avoid the refined wheat, processed sugars, unsaturated fats, and pasteurized dairy. Unbeknownest to many people, I am a cook too. I have been a cook about as long as I have been a health expert which I feel compliment each other very well. I know about health and nutrition and I know how to prepare healthy and healing meals that are tasty! Here is my own healthy gluten-free version of an all-time classic!
Recipe
1 cup organic oat flour
1 cup organic cornmeal or organic blue corn meal
1 tsp non-aluminum baking powder
1/3 cup organic expeller pressed coconut oil
1 cup organic coconut milk or organic almond milk
½ teaspoon of sea salt
1/3 cup raw organic honey
1 tsp of organic vanilla extract
3 tsp of Egg Replacer thoroughly mixed with 4 tbsp of purified water or 4 tbsp of arrowroot flour as an egg substitute
(2 Organic Eggs can also be used)
Dash of cinnamon
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan with coconut oil.
2. In a large bowl, stir together oat flour, cornmeal, baking powder, sea salt, cinnamon or arrowroot flour (if you use this as an egg substitute). Make a well in the center of the dry ingredients. Add the coconut or almond milk, coconut oil, honey, vanilla extract, and Egg Replacer mixture (avoid adding egg replacer mixture if you are using arrowroot as an egg substitute); stir to combine. Pour batter into prepared baking pan.
3. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.
Enjoy and let me know how it turns out for you!
Recipe
1 cup organic oat flour
1 cup organic cornmeal or organic blue corn meal
1 tsp non-aluminum baking powder
1/3 cup organic expeller pressed coconut oil
1 cup organic coconut milk or organic almond milk
½ teaspoon of sea salt
1/3 cup raw organic honey
1 tsp of organic vanilla extract
3 tsp of Egg Replacer thoroughly mixed with 4 tbsp of purified water or 4 tbsp of arrowroot flour as an egg substitute
(2 Organic Eggs can also be used)
Dash of cinnamon
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan with coconut oil.
2. In a large bowl, stir together oat flour, cornmeal, baking powder, sea salt, cinnamon or arrowroot flour (if you use this as an egg substitute). Make a well in the center of the dry ingredients. Add the coconut or almond milk, coconut oil, honey, vanilla extract, and Egg Replacer mixture (avoid adding egg replacer mixture if you are using arrowroot as an egg substitute); stir to combine. Pour batter into prepared baking pan.
3. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.
Enjoy and let me know how it turns out for you!