Monday, November 29, 2010

Blueberry Cornbread (Gluten-Free, Sugar-Free, Vegan Optional)


It's been over a week since my last post. In truth, I actually thought it had been more like four days, and I suppose that tells you something, doesn't it? Time no longer moves like it used to. I suppose we all know that, so I won't bemoan the fact. But I find myself savoring the days, my attention flitting like a butterfly from one stevia-sweetened vine to the next. I want to relish this time in Seattle, to soak up the knowledge I came to Bastyr to learn. But my days are more often a montage of moments in which school has little priority. When I voiced my concern to my older sister that I was not focusing on school to the extent that I normally do, she simply shrugged and said, "Perhaps that wasn't the only reason you came to Seattle."

Perhaps not. Maybe I came to do yoga, to paint trees on my wall, to take walks in the woods and linger at the water's edge. Maybe I came to find kindred souls, women who have stolen my heart the same way our dog steals my food. Which is to say, quickly and unbidden. Perhaps I came in search of a cure for my neverending plague of headaches, a cure that has more to do with food than I thought. But also less. Perhaps I came to find a part of myself long tucked away, and perhaps, just perhaps, I came to daydream. To rediscover a world not quite true, yet somehow very real.

Perhaps I came to bake blueberry cornbread. And wouldn't that be a perfectly good reason to move across the country?


Blueberry Cornbread 
Print-Friendly Option


Ingredients:
1 cup cornmeal
1/3 cup sorghum flour
1/3 cup millet flour
1/4 cup tapioca starch
1/4 cup sweet rice flour
2 tsp baking powder
2 tsp cinnamon
1 tsp xanthan gum
1 tsp baking soda
1/4 tsp. nutmeg
1/4 tsp. sea salt
1/2 cup water
1 egg (for vegans: 1 Tbsp. flaxseed + 3 Tbsp. water)
1/2 cup grapeseed oil
20 drops liquid stevia
1/2 cup fresh or frozen blueberries
1 small apple, peeled and grated

Directions:
  1. Preheat the oven to 350 degrees F and grease an 8 x 8 in. pan.  
  2. In a large bowl, whisk the dry ingredients. 
  3. In a separate bowl, whisk the egg (or flaxseed mixture), stevia, water, and olive oil. 
  4. Stir the wet ingredients into the dry, adding the apple and blueberries once mixed. 
  5. Spread evenly in the pan and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean. 
For those of you who like to know what others think before trying a recipe - I always read the comments before I try a recipe - my awesome new friend, Debi, kindly agreed to test this recipe out before I posted it. I've decided to include her response verbatim so you have someone else's opinion to go on. The first time I baked this, I wasn't so sure about it, which is why I asked Debi to try it. But my housemates liked it, so I gave it a second go, and made a few simple changes. Now, I love it, and I'm depserately wishing I had a piece right now. Alas, I don't. And I have to second Debi's note that it actually tastes better the second day, which I think is pretty rare for gluten-free. 

"I love it!  

I accidentally added the blueberries to the wet ingredients so the cornbread turned out a golden brown color.  I also used raw honey instead of liquid Stevia.  The texture didn't look at all like the picture you posted of it, but I knew when I was putting it in the pan it would be good because the batter smelled good.  At first I didn't think the batter was wet enough.  It was almost like playdough that dried out a little.  However, when I sliced it up and took a piece out, it stayed together.  It was a bit dense texture-wise, but still had some great flavor.  I warmed up a piece this morning to have with breakfast and it was even better.  The texture was more cornbread-like after warming up than it was last night.  

My husband attempted to try a piece after dinner last night.  He didn't even get to the sofa before I heard him say, "I can't eat this."  Apparently he picked a crumb up off the plate as he was walking to the sofa.  He is not used to gluten-free baked goods at all.  It was rather funny.  He doesn't have the mindset yet that gluten-free baked goods will not taste the same as gluten-full baked goods since he still buys cookies and whatnot for himself.  

I would DEFINITELY make it again!"
Thanks, Debi! We'll convert your husband yet, right? And readers, don't let that long list of ingredients fool you. This cornbread could not be easier to make. Also, the above photos were of my vegan version, so I can attest that it tasted just as good (if not better) than the egg version.


This post is linked to Midnight Maniac Meatless Mondays, Mouthwatering Monday and  Slightly Indulgent Tuesdays. Have you heard that Amy's cookbook is available for pre-order now? Simply Sugar and Gluten-Free Meals in 20 Minutes. A great gift for anyone in your life who wants to learn to cook a bit healthier.

8 comments:

hunterslyonesse said...

It was DEFINITELY easy to make! I recommend this to anyone who wants something just a little different from the usual cornbread. And Iris, I think the answer is to your pondering is: D - All of the above. :D

Hopefully, we can convert him! It's just not easy with him since he's so stubborn. I plan on doing some more baking tomorrow. We'll see what he thinks of the cookies! He just informed me that he only had 2 sodas today as opposed to drinking nothing but soda as he normally does. Diet soda, too. YUCK!

And I feel ya. It was a week since my last post, too. Definitely don't have the time that I used to!

Heather said...

This sounds really good. You picked some very healthy ingredients too. We used to cook/bake with grapeseed oil a lot, though we basically just use coconut oil now because that's what my daughter is able to eat. It is good to mix it up and change oils though.

Farty Girl said...

I love when school becomes the side project, and the new life you are living becomes most important. You're like Magellan! You're exploring your new world. Live it up!

Btw - my experiences with stevia have always come out BEST in baking... for some reason, baking stevia processes it enough to make it taste like real sweetener. I'm behind you 100% here. :)

themommybowl.com said...

What a beautiful reflection on the state of your life.

I love the combo of corn and blueberries. There's something so homey about it.

Underground Winos said...

Yes, those photos were the best. Nice blog Iris. If only I could get that photogenic.

saxifrage said...

Oh, Iris! I finally read this... where does the time go? Feels like a day or two ago you mentioned this post to me in passing. How lovely! We truly have stumbled upon something magical and soul-stirring in this place, haven't we? I am indescribably grateful for you--and your blueberry cornbread--having come into my life, too ;-)

(and if Conan could talk, I'm pretty sure he'd say the same!)

Desi@ThePalatePeacemaker said...

Hi Iris! I just found your blog and I'm in love with it. You've got yourself a new reader! This cornbread looks heavenly, by the way...
:)

The Mixing Bowl Diary said...

sounds like a great combo - blueberries and corn bread...will try sooN!

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