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Recipe of the Month: Coconut Cornbread

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October 14, 2011

Thanksgiving is right around the corner, so why not try out this moist, sweet and delicate gluten-free cornbread. Make sure to get the freshest cornmeal possible (preferably in a bulk bin), and store it in the freezer, to preserve its freshness.

  • 1 1/4 cups cornmeal
  • 1 cup coconut flour*
  • 3/4 cup garbanzo bean 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. I 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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