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Its been one crazy week. Celebrations, sweets and my baby’s back problem. Chewie had back pain all night yesterday, and we all stayed up most of the night trying to help him find a position to sleep in. He has a diagnosed back problem, but with lifestyle changes he hasnt had pain in about 2 years. The vets wont refill his pain meds, since it has been too long since they saw him for this problem, uhh. Another evaluation exam and maybe more xrays.. a couple more hundred bucks, which would be fine, if it was something immediate, but he has to keep yelping for another day till Monday before anyone can see him. Why does the health care system always make it difficult for the sick to feel better? Ask me about the number of docs I had to see, go through innumerable number of tests before I swore off the system unless totally necessary. end rant.
A cornbread, flatbread or a side quick bread. This is one delicious savory bread, and perfect to serve this holiday season!
Some earthy sauteed mushrooms, cornmeal, herbs and spices, sweet potato puree and sweet potato chips. Moist and intriguing.
Chopped Mushrooms and onions are sauteed in a little, salt and black pepper until done. The moist saute is added to the mixture along with greens of choice and baked into a soft delicious side. You can bake it in a bread pan, smaller pan for fat slices or muffin pan as well. The recipe can easily be doubled as well.
Serve this bread warm with gravy/butter or cube the bread, and add to stuffing with roasted Butternut Squash/Brussels Sprouts, Apple, other combinations of choice. or add these Breaded Roasted Brussels sprouts for a crunchy stuffing.
If you want to avoid cornmeal, substitute it with semolina(cream of wheat) or cream of rice(gf).
This Gluten free Sweet Potato Cornbread
Steps:
In a bowl, mix the flaxmeal with water and let sit for a minute.
In another bowl, mix the baking powder with garfava flour, cornmeal, herbs and salt.
Add the dry to the flaxmeal bowl.
Add the sweet potato puree, sauteed mushrooms and onions, greens, oil and mix till just about combined.
Drop the thick batter in a well greased baking pan and even it out.
top with crumbled Sweet Potato chips
Bake in preheated 365 degrees F for 35-40 minutes or a toothpick from the center comes out clean.
Cool for 10 minutes before slicing.
Mushroom Kale Sweet Potato Cornbread
Allergy Information: Gluten, Dairy, Egg, Soy, yeast, nut free
Makes one 6.5 inch wide 3/4 inch thick bread
Ingredients:
2 Tablespoons flaxmeal
1/4 cup warm water
1/2 teaspoon apple cider vinegar
1/4 cup Cornmeal
1/4 cup garfava flour or chickpea flour (or wheat flour for non gf version. I used Bob’s Red mill garfava- garbanzo and fava bean flour)
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup Sweet potato puree(I used canned)
2 Tablespoons organic canola or extra virgin olive oil
1 teaspoon dried italian herb blend
1/4 teaspoon mustard powder
1 Tablespoons nutritional yeast
1/2 cup Mushroom Onion saute
1/4-1/2 cup finely chopped Kale or greens
Sweet potato chips crumbled(optional)
Method:
In a bowl, mix the flaxmeal, vinegar with water and let sit for a minute.
In another bowl, mix the baking powder with garfava flour, cornmeal, herbs and salt.
Add the dry mixture to the flaxmeal bowl.
Add the sweet potato puree, sauteed mushrooms and onions, chopped greens, oil and mix till just about combined into a thick stiff-ish batter. (Add more chickpea flour if needed. The moisture content because of the mushrooms and the sweet potato puree used might vary a bit. See picture in steps above for consistency).
Drop the thick batter in a well greased baking pan and even it out.
Bake in preheated 365 degrees F for 35-40 minutes or a toothpick from the center comes out almost clean. I used stoneware 8 inch casserole to bake this bread. Baking times may vary depending on baking dish.
Cool for 10 minutes before slicing.
Serve warm with dips, relish, gravy or Earth balance butter. Or cube and add to stuffing.
Use within the day if keeping on the counter, or refrigerate for 3-4 days. Warm in the oven or microwave before serving.
Notes:
I added a few Tablespoons of crumbled sweet potato chips to the batter and also sprinkled some on the top(optional). I also added some chopped fresh Cilantro, which is optional. We love Cilantro in this house:)
The bread can be made oil free. Add a bit more sweet potato puree so the mixture is not too stiff or dry.
If changing up the flours or other ingredients in the recipe, adjust to get a thick stiff-ish batter. Add more flour if needed.
This bread is being shared at Ricki’s Wellness weekend, Healthy Vegan Fridays, Ella’s E-book launch Potluck, Slightly Indulgent Tuesdays
Hi there Richa,
Definitely planning on trying out this one 🙂 i try to stay away from corn in any shape or form and was wondering if it’s ok to replace it with (more of the) chickpea flour.
Thanks!
Some millet flour will work as a substitute for corn.