Thursday, October 10, 2013

Applesauce Blue Cornbread (Gluten Free, of course)

The cornbread obsession continues.  Today it's Applesauce Blue Cornbread. Sorry, no pictures.  But then, we're talking blue cornmeal.  Not exactly the most photogenic member of the cornmeal family.

The starting point for today's recipe came from one of Carol Fenster's books.  But, by the time you turn yellow meal to blue, sugar to maple syrup, canola oil to grapeseed, milk to applesauce, and measures to weights -- and said weights might not round trip to Fenster's original measurements.... (Let's not get into the whole your-mileage-may-vary nature of measuring!)  Then, you throw in stuff like cranberries, pecans, walnuts, and vanilla....  I guess at some point I get to call it my own thing, don't I?

So, here it is:  Applesauce Blue Cornbread with Cranberries and Nuts.  My own thing, sort of. Changes from Fenster's ingredients in blue.

Dry stuff:

·         1 ¼ cups blue cornmeal (120 g)
·         1 cup GF Flour Blend of choice (~124 g)
·         2 teaspoons baking powder
·         1.5 teaspoons xanthan gum
·         1 teaspoon salt

Wet stuff:

·         cup maple syrup
·         2 large eggs, lightly beaten
·         5.5 oz applesauce
·         3.5 oz milk of choice
·         cup grapeseed oil
·         ¼ tsp vanilla


·         1/3 cup nuts (pecans and walnuts)
·         1/3 cup chopped dried cranberries
·         Extra nuts for topping (opt.)


1.     Preheat oven to 350˚F. Generously spray an 8- or 9-inch square pan. Set aside.

2.     In small bowl, whisk dry ingredients together until well blended.

3.     In medium bowl, whisk wet ingredients until blended.

4.     Mix dry stuff into wet stuff and whisk until blended. Stir in the nuts and cranberries.

5.     Pour into prepared pan and top with nuts, if desired.

6.     Bake until top is firm and edges are lightly browned, 25 to 30 minutes. Cool in the pan on a wire rack before cutting. Serve slightly warm or at room temperature. Serves 12 - 16.

Saturday, October 5, 2013

Applecado Bread (Gluten free, of course)

It's no secret that I'm a huge fan of Roben Ryberg's books, especially You Won't Believe It's Gluten-Free.  And, a sane person might wonder, "Well, if you love Ryberg's recipes so much, why do you keep changing them???"

Good question.  All I can say is, there's something in me that must explore. Experiment. Try new (aka, "weird") things.  I just must.

Ask my sister. She's the one who was traumatized by a chocolate mint birthday cake when she was a child.  She recalls it being very minty.  It might explain why neither of us is much of a fan of mint these days.  It was not a successful experiment.

But, some experiments are.  Take, for instance, applecado bread.  This one is based heavily on a Ryberg recipe, so you know I'm starting with something good. And, I'm including avocado.  Also something good. And goat milk, ginger, cloves, bourbon vanilla, and more cinnamon.  All very good things.  As my sister-in-law says, "When you put good things together, you get a good thing."

Applecado bread: It's a good thing.

Wet ingredients:
  • 6 ounces organic, unsweetened applesauce
  • 100 grams organic sugar
  • 2.6 ounces avocado (a little less than one small one)
  • 1 ounce goat milk
  • 2 organic eggs
  • 1 tsp vanilla
Dry ingredients:
  • 150 grams brown rice flour
  • 1 tbsp. baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp xanthan gum
  • 1 tsp apple cider vinegar
  • 1/2 tsp cinnamon plus an extra shake or two
  • 1/8 tsp ginger, slightly rounded
  • 1/8 tsp cloves
  • 1/2 tsp sea salt
  • 1/3 to 1/2 cup chopped pecans
  1. Spray an 8" baking pan with coconut oil spray, then sprinkle a little almond meal on the bottom.  Or, line the pan with parchment paper.  Preheat oven to 350 (f)
  2. Mix the wet ingredients in a medium mixing bowl until everything is nice and fluffy and uniformly green. I used my stick blender.
  3. Whisk dry ingredients together thoroughly in a small mixing bowl.
  4. Gently fold the dry into the wet until everything is nicely incorporated.  The batter will be fluffy and beautiful -- in a green sort of way.
  5. Pour batter into the baking pan, smooth out a little, and top with pecans.  Gently press the pecans in so they'll stay put.  
  6. Bake at 350 (f) for about 30 minutes, until the house smells lovely and a toothpick test tells you the bread done.