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  • Heather Rene

    Low Carb BABY CORN BREAD 1 can (15 oz) baby corn, well drained 4 eggs 4 T sugar free syrup or Splenda, or to taste (my family likes these just a little sweet) 2 C almond flour 2 tsp baking powder 1 tsp xanthan gum (not strictly required, but helps the texture quite a bit) 1/2 C (1 stick) unsalted butter, melted Preheat the oven to 350 degrees. Put the baby corn in your food processor and process it until it is reduced to fine grains. Add the eggs and sweetener, and process them to combine them into the corn "meal". Take the lid off and scrape down the sides of the work bowl. Add the almond flour to the processor bowl; then sift the baking powder and xanthan gum over the almond flour. Process until well combined, and take off the lid and scrape down the sides of the work bowl. Add the melted butter and process until it is incorporated into the batter. Spoon mixture into well-greased muffin tins, or a buttered 9-inch round pan. Bake in the preheated oven for about 20-25 minutes for muffins (about 15 minutes for mini-muffins), or 50-60 minutes for the round bread. The top should be lightly browned and a toothpick inserted into the center should come out clean. Turn out, let cool, and eat spread with butter and/or sugar free jam, or maybe even sugar free maple syrup.

  • Peggy L.

    Buttermilk Cornbread

  • Gerry Padnos

    Vegan Cornbread Recipe Made this today by modifying a regular corn bread recipe I've used in the past. 1/2 c corn meal 1/2 c whole wheat flour 1/2 c barley flour 1/2 c spelt flout 1/2 c blue agave nectar 1 T baking powder (Al free) 1/2 t salt 1/3 c apple sauce (unsweetened) 1 T honey 2 flax eggs 1 c soy milk Baked @ 350 degrees for 35 min. in an 8x8 pan. Used light vanilla soy milk. May try unsweetened plain next time, but this didn't add anything noticeable bad.

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