Tag Archives: delicious

Dudley’s Gluten Free Cornbread

Gluten free cornbread will be a hit at potlucks and family meals. By adding vegetables to the recipe, you will create a very moist and delicious dish that quite is different from traditional cornbread that tends to be dryer. It is high protein, low carb and with the vegetables, it is almost a complete meal in itself.

You can modify the recipe and add apples or other fruits instead of the veggies. In that case you may prefer to have less salt (Spike) and add a bit more maple syrup or honey to give it a sweeter taste. As long as you keep the basic flour and baking power ratio consistent, you can play with the ingredients a bit. And if you prefer to use regular flour, that will work too. Just keep the flour/baking powder ratio the same: 2 teaspoons per 1 cup flour.

Preheat oven to 350 F
Ingredients:
2 cups gluten free all purpose flour
1 ½ cups cornmeal
½ cup flax flour
8 teaspoons baking powder
(Formula is 2 teaspoons per 1 cup flour)
2 teaspoons Spike (or your choice of herbs)
1 teaspoon sea salt
4 eggs (free range organic, non GMO, happy chickens)
4  tablespoons olive oil
2 zucchini (minced)
2 carrots (minced)
half an onion (minced) optional
1 red pepper (chopped)
Maple syrup to taste (optional)
Almond milk to cake consistency (or hemp, soy, cow milk)

Mix together dry ingredients (flours, cornmeal, flax flour, baking powder, salt, Spike)
Stir in eggs, olive oil, minced zucchini and carrots, chopped red pepper, maple syrup.
Add almond milk to create a cake like consistency
Pour into baking dish (approx. 9”x13”)
Bake about 45 minutes
Remove from oven and cool
Serves many

Thank you for watching my video. Hope it makes clear the simplicity of this healthy, gluten free recipe. We would love to hear how your cornbread turns out. As always, we appreciate hearing from you. When you comment here we will send you a free mp3 of our music in appreciation.

Dudley’s Famous Quinoa Veggie Burgers

At last by popular demand, here is my basic recipe for veggie burgers that are always so popular when I take them to potlucks.  I have traveled with them too and they make a great snack that is pretty much a complete meal
Veggie Burgers Bowl
This recipe makes a bunch of small burgers – vegetarian, vegan, gluten free

Take one cup quinoa and add two cups water
Bring to boil then turn off and let sit with cover for 30 minutes
Mix in finely chopped** 2 carrots, 1 large zucchini, 1 onion, 1 beet or other veggies
Mix in sprouted beans, black beans, garbanzo beans or refried beans
Add tomato sauce for extra flavor but not too much
Stir and season with herbs, sea salt, or Spike (my favorite)
Add in flax flour to create the consistency to form into a patty
Form into patties like biscuits and place on oiled baking sheet
Bake at 400 degrees for about 10 minutes, turn over and cook another 10 minutes
Eat as a stand-alone snack, main course or like a burger with all the toppings
But please, no bread or bun! This is a complete meal with protein, grain, veggies
Great to take to potlucks, lunch or when traveling so you have healthy snacks

Happy healthy eating!  Let me know how yours turned out.  Send pictures.

*This recipe was included in the Non-GMO Cookbook: Recipes and Advice for a Non-GMO Lifestyle by Megan Westgate & Courtney Pineau of the Non-GMO Project

**I use a Ninja food chopper but a basic blender or sharp knife works too