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Recipe of the Month: Vanilla Coconut Cornbread

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November 29, 2010

This bread is moist, sweet and delicate because of the combination of flours. Coconut is very nutritious and rich in fiber, vitamins and minerals.

  • 1 1/4 cups cornmeal
  • 1 cup coconut flour*
  • 3/4 cup garbanzo bean flour or oat flour
  • 1/2 cup evaporated cane juice (or other dry sugar)
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt

  • 2 cups non-dairy milk or water
  • 2 apples (cored and chopped)
  • 1/3 cup coconut butter or coconut oil
  • 1 1/2 Tablespoons vanilla
  1. Preheat the oven to 350 degrees F.
  2. Lightly oil a 12-muffin tin or two 8.5 x 4.5-inch (or similar size) loaf pans.
  3. In a bowl, combine the first six dry ingredients.
  4. In a blender, add the remaining four wet ingredients and blend until smooth.
  5. Pour the blended ingredients into the dry ones and mix thoroughly.
  6. Spoon the batter into the muffin tins or loaf pans.
  7. Bake for 35-40 minutes (muffins) or 50-60 minutes (breads) or until golden brown and firm. Allow to cool for a few minutes before moving to a wire rack to finish cooling.
* You can buy pre-ground coconut flour, or you can blend it yourself. Place 1 1/3 cups of coconut shreds in a blender and blend for 20-30 seconds. This will make about 1 cup of coconut flour.

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