Turmeric “cornbread” (grain free)
Grain-Free Turmeric “Cornbread”
For those seeking a nutritious alternative to traditional cornbread, look no further than this innovative grain-free version infused with turmeric. Not only does it mimic the beloved texture and comfort of cornbread, but it also offers a boost of health benefits, thanks to the addition of turmeric. Perfect for those on grain-free diets or anyone looking to add more healthful options to their meals, this recipe is sure to delight your palate while contributing to your well-being.
The Benefits of Turmeric
Turmeric, a golden-hued spice, is not just for adding color and flavor; it’s packed with curcumin, a compound renowned for its anti-inflammatory and antioxidant properties. Incorporating turmeric into your diet can aid in reducing inflammation, boosting immunity, and even supporting brain health. Its vibrant color also makes dishes visually appealing, enhancing the dining experience.
Ingredients used :
- Coconut flour
- almond flour
- tapioca flour
- psyllium husk
- coconut or raw cane sugar (to taste) eggs, room temp
- full fat coconut or almond milk
- apple cider vinegar
- refined coconut oil turmeric powder (for color)
Serving Suggestions
This grain-free turmeric “cornbread” is incredibly versatile. Enjoy it as a side with soups, stews, or salads, or savor it on its own with a dollop of honey butter for a delightful treat. It’s also the perfect companion to chili nights, offering a healthier, yet equally satisfying, alternative to traditional cornbread.
Turmeric cornbread (grain free)
Ingredients
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1 Cup almond flour
- 2 tsp baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground turmeric
- 2 large eggs
- 1/2 cup Almond, flax or coconut milk
- 1/4 cup olive oil or melted refined coconut oil
- 1/3 Cup Raw cane sugar
Instructions
- Preheat oven to 350 degrees farenheit. In an 8 inch pan, melt butter or salted unrefined coconut oil in the pan for 5 minutes, just prior to baking. In a large bowl, mix all dry ingredients in a large bowl, breaking up any clumps from the coconut flour.
- Combine coconut milk and apple cider vinegar in measuring cup and let sit to form “buttermilk”. Stir in turmeric if using, and heat for 30 seconds in microwave to soften. Beat eggs in small bowl and add sugar. Combine with milk mixture.
- Form a well in center of dry mix and stir in wet ingredients until just combined. Add in melted coconut oil.
- Pour batter into pan. Bake for 30-35 minutes or until cooked through, and edges are light golden brown. Let cool before slicing into squares.
