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
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
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.
Veggie burgers are always popular at potlucks and are great for lunches or snacks when traveling. They are simple to make and extremely healthy and well balanced. I posted the recipe a while ago, but now we have a video that should help you to make your own. They are pretty much a complete meal with vegetables, protein and grain. This recipe makes a bunch of small burgers – vegetarian, vegan, gluten-free.
Since I don’t use exact measurements, I use the texture to determine some of the quantities. The video should help you to get a sense of the consistency you are looking for. Note: in the video I am making a double batch using 2 cups of quinoa. The recipe below calls for 1 cup of quinoa which is more standard for a family.
Basic Recipe for Veggie Burgers
•Take one cup quinoa and add two cups water • Bring to boil then turn off and let sit with cover for 45 minutes • Put quinoa in large bowl and mix in finely chopped** 2 carrots, 1 large zucchini, 1 onion, 1 beet or other veggies such as kale or mushrooms. (I don’t recommend using sweet peppers since they have a lot more water content and would make them too moist) • Mix in sprouted beans, black beans, garbanzo beans or refried beans
• Add in sunflower seeds or pumpkin seeds if desired • Add tomato sauce for extra flavor but not too much • Stir and season with your choice of herbs, sea salt, or Spike (my favorite) • Add in flax flour (or any gluten free flour) to create the consistency to form into a patty • Form into patties like biscuits and place on oiled baking sheet • Bake at 400 F (204 C) for 15 minutes, turn over, cook 15 minutes more
Eat as a stand-alone snack, main course or like a burger with all the toppings. But no need for bread or bun!
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
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.