Tuesday, April 3, 2012

Sparkly with a chance of cornbread

Food elimination diet so far has produced no reliable effect, with respect to the visual snow or anything else for that matter.  So that's the update, in case you were wondering.

I have been playing around with a kickass recipe for gluten-free, minimal dairy cornbread, adapted from here:

1 c. gluten-free flour blend / rice flour
3/4 c. cornmeal
2 1/2 tsp. baking soda
3/4 tsp. salt
2 tsp. maple sugar (or regular sugar)
1/4 c. butter, melted
2 eggs, beaten
1 c. almond milk / rice milk / soy milk / regular milk
1 c. chopped veggies (I like bell pepper and zucchini) or berries (raspberries!)

Preheat oven to 400F.  Combine dry ingredients in one bowl, and wet ingredients in another.  If adding veggies or berries, add those to the wet first.  Then combine wet and dry ingredients.  Spread in 8" square pan, or drop by spoonful into muffin cups.  Bake approx. 15 minutes.

I usually make a batch or double batch of these on the weekend and stash them in the freezer to reheat in the toaster oven during the week.  Also, I don't measure my chopped vegetables, just eyeball and toss 'em in.  But I think it comes out to about a cup or a little more.

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