For breakfast this morning we all enjoyed a new recipe. I'll admit, having to cook gluten free, at first sounded like the least fun thing I could imagine doing. We love pastries and pasta and crusty homemade bread! We're only a few days in, but so far, it has been pretty easy to substitute alternative flours and still eat basically the same. If you aren't gluten free, you'll still love this recipe. (funny side note - Sean and I both dreamt about bread last night)
1 stick butter, softened
1/4 cup oil of choice (I chose to use coconut oil)
1 1/2 cups of pureed pumpkin
1 cup sugar or honey (I used cane sugar)
2 tsp vanilla
2 cups cornmeal
1 cup flour (I used barley flour. If you are celiac, you might want to substitute another flour, as barley does contain slight amounts of gluten, albeit a different kind than wheat.)
1 tsp baking soda
3 tsp baking powder
1 tsp cinnamon
1/4 tsp cloves
1 tsp salt
Mix the eggs, butter and oil together, add in the pumpkin and sugar and mix and then add in the remaining ingredients.
Bake at 375 in two greased 10x10 pans or equivalent and check for doneness with a butter knife at 20 minutes. Feel free to halve this recipe for a smaller family.
The cornbread and kefir smoothies were our breakfast.
Banana Kefir Smoothie
1 quart kefir
6 ice cubes
1/4 cup honey
drop of vanilla
milk to taste
I mix our smoothies in two batches and add a little raw milk in to make enough to fill the blender twice. Kefir has a sour taste, and if you're not used to it, the honey and milk will help. Our kids are hearty and pretty much would drink it straight but honey banana smoothies, we love.