Thursday, February 16, 2012

"Cornbread" Mix

Oooo.  Everyone LOVED this mock cornbread last night, and it was super-easy.  I adapted it from a grain-free but not SCD/GAPS legal recipe, and added the hemp for that grainy cornmeal texture.  If hemp is too expensive substitute 1/2 cup flaxseed meal + 1/2 cup ground nuts of your choice. 

So this morning, another batch is baking as I write, and since I am quite certain I'll be making more soon, I've combined the dry ingredients for 4 batches, iow made my own cornbread mix.  Here's the recipe:

"Cornbread" Mix:

2 cups almond flour
1 cup hemp hearts (or substitute part flaxseed meal, part ground nuts for less $$$)
1 cup coconut flour
4 tsp baking soda
1 tsp ground turmeric
up to 1/2 tsp salt

·        Scoop/spoon ingredients into a large ziplock bag. 
·        Mix thoroughly with a wire whisk or by shaking bag.
·        Store in refrigerator. Makes 4 batches.


1/4 cup dripped 24-hour yogurt
2 Tbs ghee, melted butter or melted coconut oil
2 eggs
1 cup "Cornbread" Mix
up to 1 Tbs honey, as desired
1 cup coconut milk
grease for the pan (butter, coconut oil, bacon fat)

·        Preheat oven to 350F. 
·        Grease an 8-inch square Pyrex pan (or melt the butter in it by placing in the oven 2 minutes).
·        Measure first five ingredients (in bold) into a medium bowl
·        Mix with a fork until well mixed.  
·        Add the coconut milk 1/4 cup at a time, mixing well with the fork and occasionally a spatula. 
·        Pour into the greased pan. 
·        Bake 40 minutes. The top will turn quite brown but it is mushy if undercooked.

1 comment:

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