When It's Cold Outside …by caroline
I am not exactly a fan of the colder temperatures that come hand-in-hand with the winter months. I do, however, try to see the positives:
The way the first snow looks before it is disturbed by everyday activity.
The holidays — oh, how I love Christmas!
And, of course, the food. (Ya, didn’t think I was about to leave that out, did you?) Something about chilly weather just screams, “Go ahead and eat that!”
I’m not saying we have to let all of our healthy eating ways spiral out of control. But what I am suggesting is that a sugar cookie before bed might just be in order. Or it’s OK to make soup a daily staple.
Or warm treats for breakfast are a must …
The other morning I decided to whip up this Blueberry Cornbread on a whim after waking up to a little bit of this …
I know — snow? Really?! I decided this bread would be warm and toasty, and exactly what I needed. I think you might just like it too …
Blueberry Cornbread (gluten-free + vegan)
- 2 Tablespoons flaxseed meal with 6 Tablespoons warm water
- 1 cup gluten-free white rice flour
- 1/2 cup gluten-free brown rice flour
- 1 Tablespoon gluten-free tapioca starch
- 1 cup gluten-free yellow cornmeal
- 2 teaspoons gluten-free baking powder
- 1/4 cup vegan granulated sugar
- 1 teaspoon sea salt
- 3 Tablespoons vegan and gluten-free butter, softened
- 1/2 cup pumpkin puree
- 2 cups almond milk
- 1/2 cup fresh blueberries
NOTES: I used Earth Balance Butter. I also used the pumpkin puree in hopes that the bread would have a nice pumpkin flavor, but it is barely noticeable. So, if you don’t have pumpkin puree on hand, then you may want to sub another fruit puree, like applesauce.
Preheat oven to 400 degrees. Grease a 9×9 pan with butter and set aside.
Mix together the flaxseed meal and water in a small bowl and allow it to sit for a few minutes.
In a medium bowl, mix together all dry ingredients (white rice flour through sea salt) and set aside.
In a separate bowl, stir together butter and pumpkin puree until thoroughly combined. Add flaxseed and water mixture, stirring until combined. Slowly add dry ingredients, alternating with almond milk until both are completely added. Stir rapidly to thoroughly mix all ingredients together. Fold in blueberries.
Bake for 50-55 min or until a toothpick inserted into center comes out clean. Allow bread to cool completely before cutting.
As I explained above, I used pumpkin puree in hopes that the bread would have a nice pumpkin flavor, but it is barely noticeable. So, if you don’t have pumpkin puree on hand, then you may want to sub another fruit puree, like applesauce.
I upped the ante for this breakfast by serving warm slices of the cornbread with butter, and sprinkling cinnamon and sugar on top. O-M-G-YUM.
Enjoy — and stay toasty!