For 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!
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.
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
- 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.
- 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)
- In a measuring cup, mix together the almond milk and the apple cider vinegar. Set aside.
- In a large bowl, whisk together flours, xathan gum, cornmeal, baking powder, baking soda, 1/2 tsp. salt and sugar.
- In a separate bowl, whisk together the olive oil, milk mixture and eggs. Mix in the grated grated zucchini.
- Pour the wet ingredients into the dry and mix with a spatula until all the flour is incorporated. Add more almond milk if required.
- Remove the pan from the oven (careful, it’s hot!) and pour the batter into it.
- 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.
- Allow to cool slightly before serving.
Please check out the rest of Group D’s recipes by clicking below!
If I told you that there is a baked item that Mr. Bean has made way more than me, would you believe me? Well, it’s true – it’s cornbread. The cornbread Mr. Bean makes, which is conveniently taken from the back of the cornmeal bag, is full of cheese, milk and eggs. Very tasty but not something I should really be eating all the time, so I wanted to try making it a bit more Bean friendly. Plus, I had a bunch of fresh corn I needed to use up, so I thought that I would try adding some to the bread to make it a bit more rustic.
This cornbread has a really nice crumb and is quite moist. It didn’t rise quite as much as the egg filled version but that doesn’t detract from the taste or texture. I took some over to my parent’s house last night and while my mum said it was okay then, she told me today that she ate pretty much all of what I brought over and couldn’t stop eating it. I think it’s great warm with a bit of earth balance or used as bread in a sandwich. Yum!
Vegan, Gluten and Soy Free Chive Garlic Cornbread
3/4 c. cornmeal
1 1/4 c. almond milk
1/4 c. applesauce
1/4 c. olive oil
2 – 3 tbsp. agave nectar
1/4 c. rice flour
1/3 c. tapioca starch
2 tbsp. each of almond flour, millet flour and sorghum flour
1 tsp. xathan gum
1 tbsp + 1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. garlic powder
Dash of cayenne powder (or more if you like it spicy)
1 tbsp. diced chives
Kernels cut off 1 corn cob
- Grease 6 large muffin tins, 12 normal muffin tins or a cast iron skillet with olive oil. Place in the oven and heat the oven to 400F.
- Mix the cornmeal and almond milk together and let sit for 10 minutes.
- In another bowl, mix together the flours, xathan gum, baking powder, salt, garlic and cayenne powder. Add in the corn kernels and chives.
- Add the applesauce, oil and agave to the cornmeal mixture and mix.
- Add the liquid ingredients to the dry and mix until just combined.
- Remove the pan from the oven (careful, it’s super hot!) and pour batter into it.
- Bake until cornbread starts to pull away from the side of the pan, cornbread is golden brown and an inserted toothpick comes out clean. About 15 – 20 minutes for normal muffins, 20 – 30 minutes for large muffins and cast iron skillet depends on the size.) You can also cook this on the upper rack of your BBQ if you so desire.
- Remove from oven and let cool on a rack.
- Serve warm with earth balance or other vegan, soy free spreads.
Variation: If you can eat cheese, adding grated cheese or chunks of cheese to the dry ingredients for some added tastiness! I made a few muffins with cheese in them for Mr. Bean and he quite enjoyed them!
What’s something you frequently eat that you’ve tried to make a bit healthier or better for you?
Recipe Shared at: Slightly Indulgent Tuesdays, Hearth and Soul Blog Hop 69.