"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.

"Cornbread"

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.