Thursday, November 4, 2010

Gluten Free Pumpkin Cornbread

I always look forward to pumpkin baked goods in the fall. I love pumpkin bread, cookies, granola, and the list goes on. I saw a recipe recently for pumpkin cornbread and thought I would give it a whirl. I adapted it to be gluten free and a little more healthy. It turned out to be a keeper to add to my other favorite pumpkin treats. This cornbread tastes best hot out of the oven with a little cinnamon honey butter. It also pairs really well with soup, and chili.

Gluten Free Pumpkin Cornbread
1 C cornmeal
1 C gluten free flour mix, or soft white wheat (1/3 C almond flour, 1/3 C sorghum, 3 T tapioca starch, 3T brown rice flour)****
1 T baking powder
1 tsp sea salt
1/2 tsp cinnamon
1/4 tsp ginger
1/2 C sucanat, or brown sugar

1 T molasses
2 eggs
1 C pumpkin puree
1/4 C grape seed oil, or olive oil

1. Preheat oven to 400 degrees, put greased 8x8 pan in the oven while it is preheating
2. Sift dry ingredients together
3. Mix wet ingredients together
4. Mix both together, being careful not to over mix the batter.
5. Pull glass baking dish out of oven, careful it is HOT
6. Pour batter into the hot dish (this makes a great crust) and pop it in the oven
7. Bake 30 minutes, or until toothpick inserted comes out clean
8. Serve with soup or honey butter, or both

***I try to cut back the starch in baked goods as much as possible, but to make it simpler you could just put 1/3 C tapioca starch in, and omit the brown rice flour

Cinnamon Honey Butter

1/4 C butter
1/4 C pure honey
1/4 tsp cinnamon

Whip all of these ingredients together with egg beaters. Spread it on hot pumpkin cornbread straight out of the oven and ENJOY!!
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