Monthly Archives: November 2014

SRC: Baking and Creating with Avril’s Zucchini Cornbread

Baking and Creating with Avril Zucchini Cornbread-3For November’s Secret Recipe Club, I was paired with Avril of Baking and Creating with Avril. Avril is a pro-star baker, with tons of delicious recipes like this Hummingbird Bundt Cake, these Apple Crumble Muffins, and even a cake with Cauliflower in it!

With the help of Mr. Bean, I ended up choosing to make her zucchini cornbread as we didn’t want something that was sugar-tastic and it was definitely delicious!

Baking and Creating with Avril Zucchini Cornbread-1

As expected, I did make a few changes: I made it gluten free, dairy free by substituting almond milk for the buttermilk and olive oil & more almond milk for the melted and cooled butter. I also reduced the sugar to 1/4 c. and used salt to help dehydrate the zucchini  instead of sugar.) Even with the modifications, it had an excellent texture, had a good amount of sweetness and was nice and moist.

Baking and Creating with Avril Zucchini Cornbread-5

Gluten, Dairy and Soy Free Zucchini Cornbread

1/3 c. each of brown rice, millet and sorghum flours (or 1 c. of any GF flour – if you can have gluten, use 1 1/2 c. flour and omit the xathan gum)
1/2 c. tapioca starch
1 tsp. xathan gum
3/4 c. cornmeal1 tsp. baking powder
1/2 tsp. baking soda
1/4 c. sugar
1/2 tsp. salt + 1 tsp salt
1 medium zucchini
1/3 c. olive oil
2/3 c. almond milk (or other dairy free milk)
1 tsp. apple cider vinegar
2 eggs

  1. Half an hour before you want to make your cornbread, grate the zucchini, sprinkle it with 1 tsp salt and place in a dish towl lined strainer or seive. After 1/2 hour (or more), squeeze out excess water from zucchini. Set aside.
  2. Preheat your oven to 350F and grease a 9 x 5″ pan. (I used a 6″ cast iron skillet & 4 out of 6 large muffin tins.) If your pan(s) are metal, place in the oven while it’s preheating)
  3. In a measuring cup, mix together the almond milk and the apple cider vinegar. Set aside.
  4. In a large bowl, whisk together flours, xathan gum, cornmeal, baking powder, baking soda, 1/2 tsp. salt and sugar.
  5. In a separate bowl, whisk together the olive oil, milk mixture and eggs. Mix in the grated grated zucchini.
  6. Pour the wet ingredients into the dry and mix with a spatula until all the flour is incorporated. Add more almond milk if required.
  7. Remove the pan from the oven (careful, it’s hot!) and pour the batter into it.
  8. Return to the oven and bake for ~18 min (for muffins), ~30 – 35 min (for 6″ cast iron skillet) or ~50 minutes (for the loaf pan) or until a toothpick inserted comes out dry.
  9. Allow to cool slightly before serving.
  10. Enjoy!

Baking and Creating with Avril Zucchini Cornbread-2

Please check out the rest of Group D’s recipes by clicking below!

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Mt Temple Granola Bars

Mt Temple Bars-2

This past summer, my family decided that we were going to attempt to climb Mount Temple, the highest peak in Banff National Park. Unfortunately, due to poor weather and many injuries, we didn’t get to try. I had made these bars as a celebratory snack to keep us going once we made it to the top, but we still enjoyed them nonetheless in the rain.

Mt Temple Bars-1

They are a variation of these energy bars I made four years ago for a backpacking trip with my mom. Very tasty, easy to make and Bean-family friendly!

Mount Temple Granola Bars

1/2 c. rolled GF oats
1/2 c. quick GF oats
1 1/2 c. chopped nuts (I used 1/2 c. each of almonds, pecans and hazelnuts)
1/2 c. (packed) chopped dried fruit (I used a combination of apple juice sweetened cranberries and cherries)
1 tbsp. coconut oil
1/2 c. honey
1/2 c. almond butter

  1. Grease an 8″ x 8″ plan with coconut oil. Set aside.
  2. Mix together oats, nuts and dried fruit in a bowl.
  3. In a medium sauce pan, mix the honey and coconut oil. Bring to a simmer and let boil, stirring occasionally for 1 – 2 minutes.
  4. Mix in almond butter until smooth.
  5. Stir in the dry ingredients until evenly coated.
  6. Scrape into greased pan and press evenly into pan.
  7. Chill for an hour or two in the fridge and cut into bars. Wrap bars in wax paper and store in a bag in the fridge.
  8. Enjoy!

Mt Temple Bars-3

 

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