Pepita Quinoa Chia Bread is gluten-free, dairy free, and vegan, and unlike most of the mass produced gluten-free bread available in supermarkets, it’s high in protein, fiber, and healthy fats. The texture and shape of this bread is similar to a quick bread. It contains no yeast so there is no rising involved and the finished loaf is dense and moist in the middle, but there are no sweeteners in this recipe so it tastes more like a slice of whole grain bread with a nutty, earthy quality. Pepita Quinoa Chia Bread is healthy, delicious and SO worth the effort required to make it. (more…)
Gluten Free Spicy Coconut Cornbread a great twist on a classic recipe. If you’re tired of cornbread that is dry, crumbly, and too sweet then you’ll love this version. The creamed corn and sour cream in this cornbread make it super moist. True to its name, it’s more of a “bread” than a “cake”, containing no added sugar and deriving only a barely detectable sweetness from the coconut flakes. And, it contains no flour so it’s gluten free. The red bell pepper and cayenne give it a cool crunch and a spicy kick that make it the perfect accompaniment to chili. Baking it in a cast iron skillet gives it an authentic feel, but if you don’t own a cast iron skillet simply bake it in an 8 x 8 inch pan. As mentioned, this is not an overly sweet cornbread. If you like your cornbread on the sweeter side add 1 to 2 Tablespoons of sugar to the batter. You can also up the cayenne pepper to 1 tsp. if you’d like more heat, as this cornbread is only moderately spicy.
In a large bowl, whisk together the cornmeal, baking powder, salt, cayenne, and coconut flakes.
In a small sauce pan melt the coconut oil over low heat and then brush the bottom and sides of an 11-inch cast iron skillet with 2 teaspoons of the oil.
In a medium bowl combine the remaining coconut oil, along with the sour cream and creamed corn. Mix well and then add in the eggs and red bell pepper. Add this mixture to the cornmeal mixture and stir until well blended.
Pour the batter into the skillet.
Bake for 40-45 minutes until the edges of the cornbread begin to brown and a toothpick inserted in the center comes out clean. Let cool for at least 30 minutes before slicing into wedges and serving.
Most creamed-style corn is gluten-free but check the label, or contact the manufacturer, to be sure.