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MOCKINGBIRD BAKERY TV EPISODE 6 RECIPE BOOK quick CORNBREAD VEGAN, GLUTEN-FREE, LOW-GLYCEMIC


MOCKINGBIRD BAKERY TV EPISODE 6 RECIPE BOOK

QUICK CORNBREAD Make it in one bowl!

INGREDIENTS 1 ½ cup cornmeal (I use organic yellow cornmeal, fine to medium grind.) ¼ cup sorghum flour 2 tablespoons flaxseed meal ½ tablespoon aluminum-free baking powder ¼ teaspoon sea salt

2 ¾ cup warm water 2 tablespoons oil (sunflower, grape seed, coconut, or olive) 2 tablespoons coconut sugar (or you can use pure maple syrup) 2 teaspoons vinegar (apple cider or white)

INSTRUCTIONS

TOOLS Large bowl Measuring cups, spoons Whisk Spoon Baking dish (I use a medium-size cast iron skillet.)

Preheat your oven to 400F and grease your pan or skillet. Whisk together the first section of ingredients (“cornmeal” through “sea salt”) in a large bowl. Then add in the second section of ingredients (“warm water” through “vinegar”), stirring with a spoon. Place your greased pan or skillet in the preheated oven for a few minutes. Once it’s hot, pour the batter in. Heating the pan will help make the bottom of your bread a nice golden brown. Bake the bread for 8-12 minutes, depending on your oven. I bake mine for 10 minutes. When the bread is done baking, let cool and then slice into wedges or squares. This recipe makes 6-8 servings of thin bread. EAT UP!


EXTRAS!

MOCKINGBIRD BAKERY TV EPISODE 6 RECIPE BOOK


MOCKINGBIRD BAKERY TV EPISODE 6 RECIPE BOOK

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EXTRAS MORE THINGS YOU CAN DO WITH THE BATTER:

Add ¼ cup cooked beans, organic corn, or finely grated carrots into the batter right before baking for some extra nutrients and depth of flavor. Whisk in garlic powder, paprika, or chili powder, to taste, along with the first section of ingredients for a savory twist or cinnamon and extra sugar for a sweet take on the bread.

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SERVING SUGGESTIONS FOR THE CORNRBEAD:

Do what Paul and Annabelle would do and break it into chunks to use as a chili topping. “Beans and cornbread…!” After slicing into wedges, top with your favorite jam, jelly, or fruit butter. This makes a great breakfast or side to a spicy dish. Use two pieces as sandwich bread and fill with your favorite veggies, beans, and spreads. I love to use black beans, carrots, red onions, avocados, tomatoes, and mustard. Make a dessert treat by melting sugar-free nut butter and/or dark chocolate over pieces in the oven at 350F, then top with chopped nuts, coconut shreds, dried fruit, and/or ice cream.

Make some “johnnycakes”! Pour the batter into rounds onto a greased hot griddle or skillet and cook on medium-low heat till cooked through, flipping so cakes are golden on each side. Serve with fruit, nuts, and maple syrup. This is a favorite breakfast in our house!

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INGREDIENT NOTE:

CORNMEAL is a great source of fiber and also is a source of phosphorous, iron, and protein. Keep in mind: To balance out blood sugar levels, which spike when eating high-carbohydrate foods like cornmeal, eat this cornbread with protein-rich foods or try adding cinnamon to the batter, as suggested in #2 in “Three More Things You Can Do With This Batter”. Using coconut sugar in the recipe instead of cane sugar can also help keep your blood sugar levels in check. For more notes on coconut sugar and the other ingredients used in this recipe, check out ou previous recipe books.

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Mockingbird Bakery TV: Episode 6 Recipe Book