Description
The lectin-free cornbread is a total makeover of the much-loved staple. This version is gluten and refined sugar-free, and plant paradox compliant.
Ingredients
DRY INGREDIENTS
- 1 1/2 cup ground millet
- 1 cup ground walnuts
- 1/4 cup tapioca flour
- 1/4 cup cassava flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
WET INGREDIENTS
- 1 cup coconut cream
- 2 tablespoons fresh lemon juice
- 1 pastured egg
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon vanilla
- zest of one organic lemon
Instructions
- Mix the coconut cream with the lemon juice and set it aside for 10-15 minutes to slightly curdle.
- Preheat the oven at 350F (180C).
- Prepare one baking dish. I used a Pyrex of approx. 17x28cm or 7x11in, with low walls (it helps with release). Alternatively, if you can use parchment paper.
- Grind the millet in a food processor (I use my Magic Bullet with the grinding blade), until resembles corn flour (not too coarse, not too fine).
- Grind the walnuts in the same processor. It doesn’t matter if there are some bigger pieces left, they will add to the texture.
- Combine all the dry ingredients in a big bowl.
- Combine all the wet ingredients in a smaller bowl, mixing with a hand blender just until they all get combined. No need to over mix.
- Add the wet ingredients to the dry, combine well with a spatula, and if you feel like the batter is too dry, add a little bit of water.
- Transfer the batter to the baking dish, level with the spatula and bake for about 30 minutes, until golden brown on top and a toothpick come out clean.
Notes
Store in an air tight container in a cool place. It can also be frozen.
