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
Ashlae says
November 18, 2012 at 5:31 amRIcha! Your vegan/gluten free bread creations always amaze me. This sounds delicious. Love how you snuck some veggies in there 😉
Richa says
November 18, 2012 at 7:49 amThanks Ashlae! i always have excess greens lying around.. esp now sinc ei dont like to eat cold salads:)
Sharon says
November 18, 2012 at 9:23 amThis bread looks stunning! A slice or two would certainly liven up the lunch boxes. I can’t wait to give it a try 🙂 Thanks so much for sharing your recipe. Hope you’re having a great weekend Richa xx
p.s. so sorry to hear about Chewie’s back problems. I hope it gets sorted ASAP x
Richa says
November 18, 2012 at 7:36 pmThanks Sharon. He is feeling better today and i am trying to get him to rest more, which seems impossible:)
Sharon says
November 18, 2012 at 9:23 amThis bread looks stunning! A slice or two would certainly liven up the lunch boxes. I can’t wait to give it a try 🙂 Thanks so much for sharing your recipe. Hope you’re having a great weekend Richa xx
p.s. so sorry to hear about Chewie’s back problems. I hope it gets sorted ASAP x
Sharon says
November 18, 2012 at 9:23 amThis bread looks stunning! A slice or two would certainly liven up the lunch boxes. I can’t wait to give it a try 🙂 Thanks so much for sharing your recipe. Hope you’re having a great weekend Richa xx
p.s. so sorry to hear about Chewie’s back problems. I hope it gets sorted ASAP x
lavegetaliennedunouveaumonde says
November 18, 2012 at 10:36 amMmmmm a real delight! I like very much your recipes 🙂
Richa says
November 18, 2012 at 7:36 pmThank you!:)
Ricki says
November 18, 2012 at 3:19 pmYour quickbread looks just gorgeous, Richa! And so sorry to hear about your baby. Elsie is also suffering from leg pain (arthritis of the hip) and I am so reluctant to start her on pain meds (we are using alternatives for now–glucosamine, etc, which seems to be helping, but not enough). If your readers have suggestions, I’d be very interested, too, to see what they say.
Richa says
November 18, 2012 at 7:40 pmI give him the pain meds coz usually its just a 2-3 day thing maybe once a year, where he will get bad pain ad not be able to move much and get stiff. witht he meds he can rest better and feels better usually in a day.
I bought and gave him hypernicum perforatum(homepathic st johns wort for nerve pain) yesterday and he was better by the evening and prancing around today. Not sure if it is just the rest or the med, because i also gave him a little benadryl to snooze.
Here are some different pain specific options http://www.natural-dog-health-remedies.com/herbal-pain-remedies.html
Ricki says
November 18, 2012 at 3:20 pmPS Just thought I’d mention–every time I visit your site (and just now to leave a comment), I get a popup box that says Google site repository is asking me for a password. Not sure what that’s all about–??
Richa says
November 18, 2012 at 7:34 pmThanks for letting me know Ricki. I dint see any on chrome, but did on IE. some problem with a widget. fixed it now.
Ingrid says
November 18, 2012 at 4:24 pmOh, sweet Chewie, I am so sorry your pup is in pain. I can’t handle it when animals are unwell.
The cornbread does look divine, will definitely have to make it soon.
Richa says
November 18, 2012 at 7:43 pmThanks Ingrid. He is feeling better today. If only he could communicate a bit about where and how much of a problem he has:)
Terra says
November 18, 2012 at 7:34 pmAwww, I hope sweet Chewie feels better soon:-( Your flavors in your cornbread sound delicious, and would be a perfect Thanksgiving side dish! Hugs, Terra
Richa says
November 18, 2012 at 7:44 pmThanks Terra. he is feeling better today. Yes it would make a very flavorful side indeed.:)
Karen's Vegan Kitchen says
November 18, 2012 at 8:49 pmI hadn’t planned on having a “bread” side at Thanksgiving (I have a tendency to overbook recipes) but this looks so awesome and unique I think I’ll have to make it!
Sondi says
November 18, 2012 at 9:12 pmI’m sorry to hear your dog is in pain! Have you ever tried a product called Recovery? There are versions for both humans and pets. I work part-time in a health food store and people rave about it. Here’s more info: http://www.purica.com/recovery_sa.htm. The other thing you could try is curcumin, which is the active component in turmeric, and it’s very anti-inflammatory. Omega 3s may help with inflammation, too.
lysa jordan says
November 18, 2012 at 9:48 pmThis looks totally delicious. It is so sad that you dog has back problems. I hope everything will be okay
Kiersten @ Oh My Veggies says
November 18, 2012 at 10:05 pmSo sorry to hear about Chewie’s back problems! It’s so hard seeing a pet suffer when you know there’s not much you can do about it. 🙁 I always find myself talking to my cats to reassure them, even though I know they don’t understand a word of it!
This cornbread looks delicious. I’m always excited to see what you come up with!
christine says
November 18, 2012 at 10:36 pmI love cornbread, and mushrooms, and kale so…. guess I’ll be baking this soon:) thanks – hope the poor dog is totally recovered soon!
Andrea says
November 18, 2012 at 10:58 pmPoor Chewie. My dog, Buffy, had back problems and was on pet meds whenever it acted up. I gave her the lowest dose of whatever the vet recommended so she would be comfortable. She lived to be 19 and seemed pain-free most of the time.
Penny says
November 19, 2012 at 11:07 amI just found your site and am immediately checking that I have all the ingredients for this cornbread! It looks and sounds delicious and the photographs are wonderful! I’m about to add you to my blogroll! 🙂
However, I’m sorry to read that your pooch is in pain. Poor wee fellow. I do hope you’re able to get it sorted out for him and I’m glad he seems a bit better now. It’s so distressing when you can’t tell exactly what they want you to do, isn’t it?
Gabby @ the veggie nook says
November 19, 2012 at 12:56 pmthis is gorgeous Richa! I’m going to have to pin this for christmas since my thanksgiving was last month 🙂
Glue and Glitter says
November 19, 2012 at 5:46 pmOoh yum! I have been craving cornbread for a few days now – this one looks amazing!
vedgedout.com says
November 20, 2012 at 4:45 pmI was wondering what the topping was! Sweet potato chips! Yum! Such an unique dish Richa! Oh poor chewie. Arnica is good for pain relief and I think you can find arnica cream at Whole Foods. Hope he’s ok.
Caitlin says
November 20, 2012 at 6:37 pmdefinitely making an adaptation of this tomorrow. you are the best <3
Kittee Bee Berns says
November 21, 2012 at 8:46 ami. want. to. eat. this. right. now.
Mushrooms Canada says
November 21, 2012 at 2:41 pmWhat a fantastic recipe for the holidays! It looks so yummy, I can’t wait to try it out myself!!
-Shannon
Kristy says
November 30, 2012 at 1:54 amI am so far behind on my blog-reading! This cornbread looks like a dream come true- a whole meal wrapped up into delicious corn bread. I want it so bad!
Sunday Morning Banana Pancakes says
December 3, 2012 at 5:12 pmThis is a meal all on its own – I LOVE corn bread but have never made anything as decadent as this!
Sarah says
January 2, 2013 at 11:18 pmI made this tonight and I don’t know if it’s because i used regular (non-GF) flour or what, but it came out quite flat and moist. it was DELICIOUS, though, and very edible, but it didn’t look like yours. so i’m just wondering what I did wrong. I used an 8×8 baking dish and followed the directions…suggestions?
sarah
Richa says
January 2, 2013 at 11:47 pmMaybe the baking powder wasnt that strong? If it stayed moist after baking, then the batter needed more dry. add a bit more flour to get a thick stiff batter. It is a dense bread in general but still crumbly and soft. Up the baking powder to 1 or 1.5 teaspoons if the baking powder is old. Hope this helps. Glad you liked the taste:)
the gf flour also helps to keep it more crumbly. The regular flour might cause the outer layer to bake sooner causing the extra moisture to lock in. Adding more baking powder and flour should help though. Thanks for writing!
Anonymous says
February 16, 2013 at 11:38 pmIs there suppose to be milk in the ingredients? there are instructions to ” oil and mix till just about combined” but don’t see milk in the ingredients list. I added 1/4 and mine came out great, but as Sarah’s did above, not like yours looks.
Richa says
February 16, 2013 at 11:55 pmi added 1/4 cup water as it says in the ingredient list. it depends on the flours used. I used regular yellow cornmeal(not polenta) and garbanzo+fava bean flour. it is a dense bread and doesnt rise as much as cakes/quick breads. It comes out soft and dense but not pasty. if it was pasty then it probably needed to bake a little longer. I think the pictures make it look airier.:) I am glad you like the flavor profile!
Richa says
February 17, 2013 at 12:14 amadd a bit more flour if using some other flours for a thick stiff batter. there is a lot of moisture in the bread, so it easily gets even more dense and flat.
Ema says
November 28, 2013 at 3:00 amI had the same problem with mine. I used an 8×8 pan and I used garbonzo flour and regular corn meal. Mine wasn’t pasty at all either. I didn’t even have to leave it in the oven for as long as you recommended, but it was very flat. Not even half an inch thick. I have no clue what I did wrong, but it just didn’t seem like a lot of batter at all. Seemed like I needed to double it. Do I need to increase my flour too?
Ema says
November 28, 2013 at 3:03 amMine was flat too, in an 4×4 not even half an inch thick. Next time I’ll try more flour.
Richa says
November 28, 2013 at 6:53 amthe size of the pan i used was 6.5 inches. my bad. corrected it on the recipe. the quantity will make a skinny bread in an 8 inch pan.
kelli says
November 15, 2013 at 7:54 pmI cant wait to make this I love your roasted cauliflower bread!
Back on track makes ceramic infused material products for horses dogs and humans!! I have had great success with their products. For your dog it would be a mesh blanket they wear usually overnight! It is a great alternative to meds!
Geralyn says
September 12, 2015 at 11:47 amHow did I not see this until now?! Thanks so much for re-posting it. We’re having our first fall-like day and I’m in the mood for something like this.
Mona says
February 3, 2016 at 4:17 pmI don’t see yeast in the method section, on in ingredients. Is it supposed to be soaked with flaxseed and viniger? Will it rise with obly baking soda?
Richa says
February 3, 2016 at 5:37 pmyes it is a quick bread. it uses just the baking powder.
nutritional yeast is inactive and is used for cheesy flavor.
Pongodhall says
July 5, 2017 at 3:29 amPerfect, cold, rain and Wimbledon, nothing like a good piece of hot pie here it along.
Eti says
August 17, 2017 at 5:23 amHi 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!
Richa says
August 19, 2017 at 12:17 amSome millet flour will work as a substitute for corn.