Ever have those weeks when all you want to do is bake?
I as a bit busy the last few days between the Pumpkin Muffins, Maple Bacon Cupcakes, Pumpkin Cookies, Holiday Squashand fudge, and peanut butter crumble and tonight.... Sweet Potato Cornbread and then Chocolate Gingerbread loaf.
I just love making food, and the more delicious that things turn out, the more I want to make!
I just keep buying sweet potatoes and so I wanted to find a recipe to use some of them and found
Gluten Free Sweet Potato Cornbread
Ingredients
3 large organic free-range eggs
1/2 cup extra light olive oil or vegetable oil
3/4 cup sweet potato puree
3/4 cup organic light brown sugar, packed
1 teaspoon vanilla extract
1 cup Bob's Red Mill gluten-free stone ground cornmeal
1 cup Bob's Red Mill Gluten Free Baking Mix with 1/2
teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 teaspoon GF Pumpkin Pie Spice blend (I didn't have this so I just used Allspice and Nutmeg and Ginger, about 1/4 tsp of the second 2, 1/2tsp of the first)
Sea salt, to taste
I didn't have sweet potato puree so I just boiled a sweet potato and then popped it into the food processor to make my own puree!
Instructions:
Preheat the oven to 350ºF. Grease the bottom of a 8-inch cake pan and dust it with cornmeal.
In a large mixing bowl, whisk the eggs until foamy [I used
my KitchenAid Stand Mixer]; add the oil; whisk again to combine. Add in the
sweet potato puree and mix well. Add the light brown sugar, and vanilla
extract, and mix to combine.
In a separate mixing bowl whisk together the dry
ingredients: cornmeal, gluten-free flour mix, baking powder, cinnamon, Pumpkin
Pie Spice blend, and sea salt.
Using a rubber spatula or wooden spoon, add the dry
ingredients into the wet; and stir by hand just enough to make a smooth batter.
Pour the batter into the prepared cake pan.
Bake on a center rack in the preheated oven for about 40 minutes or so, until the cornbread is firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the cornbread is done.
Cool the cornbread in the pan- on a wire rack- for ten minutes. Remove from the pan and continue to cool.
Serve slightly warm with a dab of your favorite butter or buttery spread.
And of course while this cornbread was baking I decided I wanted to make something else! I was looking for more sweet potato recipes but ended up deciding on Chocolate Gingerbread. I found a recipe for sweet potato pumpkin soup that I cannot wait to try later !
The kitchen was going nuts with the oven timer and the microwave and the mixer all going at once. It was kind of lots of fun!
Anyways, since I have made this, I keep finding myself sneaking into the kitchen to grab another bite. I meant to make it for a Thanksgiving morning breakfast snack with tea...hopefully it lasts that long!
Gluten Free Chocolate Gingerbread
don't let the gluten free scare you. seriously, it is delish.
Ingredients:
1 cup brown rice flour [I use Bob's Red Mill]
3/4 cup almond meal
1/2 cup cornstarch
1 cup light brown sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon xanthan gum
2 teaspoons ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon fine sea salt
1/2 teaspoon nutmeg
2 large eggs, beaten
1/2 cup unsulphured molasses I didn't have that so I used maple syrup instead
1/4 cup organic coconut oil
4 tablespoons non-dairy milk I used Almond Milk
2 teaspoons vanilla extract
Instructions:
Preheat the oven to 350ºF. Unless it is already preheated from the cornbread. Line a 9-inch ceramic loaf pan with a piece of parchment paper that rises up the long sides of the pan (This makes it easy to pull out of the pan) I didn't have a 9-in loaf pan so I just used my mini-loaf pans. I baked them for about 35min but with a whole loaf it should be almost an hour cook time.
In a mixing bowl, whisk together the dry ingredients- brown rice flour through nutmeg. I made a bit of a mess with this step....
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| Oops! |
Add in the eggs, molasses (or maple syrup), coconut oil, almond milk and vanilla extract and beat well, until the batter is smooth. My stand mixer was a champ for this
Scoop the gingerbread batter into the prepared loaf pan and bake in the center of the oven. The top will crack a bit. A cake tester inserted into the center should emerge clean.
Allow the loaf to cool in the pan until it is cooled enough to handle. Gently remove it from the pan (this is where the parchment paper lining comes in handy) and continue to cool on a wire rack.
Slice with a sharp bread knife.
Wrap the loaf well for storing overnight. For longer storage, slice and wrap pieces in foil, bag, and freeze.
This loaf had a soft inside and a chewy crust on the outside, like I said, I keep sneaking in for another bite!
Enjoy Your Holiday!
