Saturday, November 28, 2009

Sweet Potato Cornbread

It's time to enjoy some fresh bread! An exciting and fun idea to the gluten-free friend. We do not eat bread very often, and if we do it had been specially prepared and it is kinda a science experiment all by itself. This bread recipe is not difficult, and yes it is not a loaf of sandwich bread or anything like that, but it is a great "bread" to serve with any soup or salad if you craving something beyond the gluten-free cracker. This recipe I made to go with a nice pot of soup I had bubbling a few days ago, my fresh pumpkin soup. This bread paired perfectly with it, but really this bread is so yummy and moist you could pair it with almost any soup or salad meal. 

You can really sink you teeth into this one, it is moist, crumbly and kinda sweet really. Well, yes those sweet potatoes will sweeten almost anything up, not to mention warming your insides. One of my favorite foods this time of year. And a potato that has less the carbs and starchy content so I feel like I am eating more of my vegetables. Sweet potatoes come from the ground, beneath the dirt because they are a root. These kind of vegetables have a way of rooting our beings as well. They come from the ground and have a way of "grounding" us this time of year when we start to settle into the warm rooms of our home. It is symbolic to where our hearts are. We find ourselves not in the flighty fully fresh and green produce of summer, but in the warm, grounding and settling sweet potato of early winter. 

This is where I find my heart this time of year...

Sweet Potato Corn Bread:
1 cup of organic cornmeal
1 cup of organic corn flour
1/2 cup of sweet sorghum flour
1 ts. of aluminum free baking powder
1 ts. of baking soda
1/3 cup of olive oil, or other baking oil
1/3 cup of fresh local honey
1 cup of cooked, smashed sweet potato
2 farm fresh eggs
1 cup of non-dairy milk (almond or coconut milk beverage is best)
***1 TB of apple cider vinegar, add this TB to a separate bowl with the milk above and let sit for 10 minutes to curdle***
1/2 ts. of paprika
1/2 ts. of ground cumin
1 ts of pumpkin pie spice ( or 1/2 cinnamon/nutmeg will work too)
1/2 ts of ground black pepper
1 ts of sea salt

Mix all of the dry ingredients separately in a bowl, and then separately mix the milk and apple cider vinegar together to let sit for 10 minutes to help curdle. Then mix the dry and the wet together, and add the eggs, oil and honey. Lastly add the mashed sweet potato and mix all together to get a smooth and thick consistency. 

Grease up a 9x13 pan with a little olive oil, and then pour the batter in and let sit just a second before placing in a pre-heated 375 degree oven for 30 minutes. Bake until it is browning on the tops and the center is cooked all the way through. Make sure not to over cook because it will be dry, but if you undercook too it will be too wet and start to ferment after baking. 30 minutes should be enough baking time, but in my oven I had to go a few minutes over that to just make sure it was completely done. 

Serve warm from the oven, or when it is completely cool. Enjoy with some fresh pasture organic butter, ghee, or even a nut butter.
To be honest, it is quite alright without even any butter or ghee. It is so moist, and yummy you will want to lick your plate. It is a bit crumbly, if you want to try an avoid that more for some reason you could add a dash or so of some xanthan gum to bind it just bit. I actually like it just a bit crumbly so I can eat all the pieces...

Maybe this is a way to use up some leftover baked sweet potatoes if you have those around from the holiday. I love sweet potatoes and could eat them at every meal. Yes, I am serious. They are so filling and warming. What a great foods from the earth this time of year!

Have a great weekend and enjoy some good company with some good food.

Much love to you all!

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