recipe: savory cornbread

I came up with this cornbread recipe on a whim.  I wanted something that was delicious and able to cater to a variety of dietary needs with just a few mild tweaks.  Most of my recipes take a few times to get down, but this one came out perfect on the first try! 

Savory Cornbread


1 cup ground cornmeal
1/2 cup quinoa flour*
1/2 t salt
1 1/2 tbs baking powder
1 tbs Herbs de Provence**
2 tbs ground flax meal
6 tbs water
1 cup milk
1/2 cup melted coconut oil
1/4 cup agave nectar

Method:  Preheat oven to 400 degrees.  In a large mixing bowl, combine all of your dry ingredients and mix together.  In a small dish, mix your flaxmeal and water together and allow to sit for about two minutes.  In a small bowl, combine the rest of your wet ingredients and then your flax/water mixture and beat together.  Pour into dry mixture bowl and beat until your cornbread batter is combined.  Allow to sit for about 5 minutes.  Pour into a greased baking pan and bake for approx. 30-35 minutes.  Serve while hot!

*Don’t waste your time trying to hunt down and then pay for quinoa flour.  You can easily take raw quinoa grains and dry toast them on the stove for a few minutes and then grind them up into a flower in your blender or food processor!

**Don’t have herbs de provence?  That’s ok!  It’s a blend of savory, fennel, basil, thyme, and organic lavender flowers.  You can easily create your own blend or almost-blend at home!

This recipe is gluten free, soy free, egg free, vegetarian, and if you use a rice or almond milk, can easily be both dairy free and vegan.


Recipe: grain free banana bread


Banana Bread.  Need I saymore? I think almost everyone loves banana bread.  It was a favorite of mine while growing up.  Now, understand.  I grew up in the home of a baker.  That’s right.  My mama is a professional pastry chef.  And all during my growing up years, we didn’t know I had Celiacs.  So I was indulging in all sorts of traditional pastries and goodies.  This is part of why I fought my gluten intolerance for awhile.  I didn’t want to give up all the pastas, breads, cookies, etc that I’ve grown up to know and love.

Because let’s face it.  Gluten free food is good.  And gluten free pastries are good.  But the transition can be hard because they’re not the same. I wish I’d known about this recipe during my transition period because while the bread doesn’t rise like wheat recipes do, this grain free banana bread tastes AWESOME and stays moist.  It’s not an original, I found it HERE.  I present to you grain free banana bread!

Coconut Banana Bread


4 eggs
2 bananas (mashed)
1/4 cup melted coconut oil
1 tbs honey
1/2 tsp salt
1/2 tsp baking soda
3/4 cup coconut flour
1 tsp cinnamon
optional: chopped walnuts or cocolate chips (I opted for the chocolate.  Obviously)


Blend eggs, bananas, and coconut oil (make sure coconut oil is not too hot or it will cook the eggs!). Mix the dry ingredients, then blend w/ the wet. Put into a greased bread pan, and bake on 350 for 40-45 minutes. Enjoy!

This recipe is gluten free, grain free, soy free, and vegetarian.