Blue Cornbread

2

Posted on Sep 26, 2014 in Food

Blue Cornbread

Blue Cornbread

Okay, I know. This bread looks crazy. But please, pretty please, don’t let the weird blue color turn you off. Blue cornbread is something you absolutely need to make. And yes, it is totally different from regular yellow cornbread. And honestly, I think it’s pale blue color is actually kinda fun! It certainly is different from the run-of-the-mill yellow breads you find on the dinner table.

Blue Cornbread

If you’ve never worked with blue cornmeal before, I highly recommend seeking some out. Blue cornmeal is much sweeter than regular cornmeal, and it has an intense corn flavor. It actually tastes like fresh sweet corn, which I find absolutely amazing. Blue cornmeal is also nutritionally superior to white or yellow cornmeal. It has 20% more protein than yellow cornmeal and a much lower glycemic index, making it an even healthier option. Blue cornmeal rocks!

Blue Cornbread

This recipe results in a crumbly, but moist cornbread with just a touch of sweetness. I know in some circles it’s blasphemy to put sugar in cornbread, but I think just a touch goes a long to way to bringing out the natural sweetness of the corn. And then, of course, I go all crazy and drizzle the top with honey. Because cornbread without honey on top is just sad.

Blue Cornbread

This is my go-to cornbread recipe—with blue, white or yellow cornmeal. It turns out perfectly every time, and is highly adaptable. Add in some shredded cheddar cheese, minced jalapeño, or some crumbled bacon. Switch out the dairy ingredients for vegan options (I recently made this with soy-free Earth Balance, unsweetened coconut milk, and plain coconut milk yogurt, and it turned out perfectly). Bake it in a cast iron skillet or pour it into a muffin tin for the most tender and delicious cornmeal muffins you’ve ever had.

Enjoy!

Blue Cornbread

Total Time: 25 minutes

Yield: 8 servings

Blue Cornbread

Blue cornmeal is sweeter and has a better nutritional profile than its yellow and white cousins. Try out blue cornmeal in this moist and tender blue cornbread! Adapted from Daily Garnish.

Ingredients

  • 1 cup finely ground blue cornmeal
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plain Greek yogurt
  • 2 eggs
  • 1/4 cup melted butter
  • 1/4 cup milk
  • 2 cups frozen corn kernels

Instructions

  1. Preheat oven to 375°. In a medium mixing bowl, whisk together the cornmeal, flour, baking soda and salt, set aside.
  2. In a small bowl, whisk together the yogurt, eggs, butter, and milk. Pour into the cornmeal mixture and stir until just combined—do not overmix. Fold in the corn kernels.
  3. Pour the batter into a well-seasoned cast iron skillet or a square baking dish. Bake in preheated oven for 15-20 minutes or until the top is golden brown, and a toothpick inserted in the center comes out clean.
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Oatmeal Pumpkin Breakfast Cookies

27

Posted on Sep 24, 2014 in Food

Pumpkin Oatmeal Breakfast Cookies

Oatmeal Pumpkin Breakfast Cookies

We just hit fall, and it feels like we’re already in pumpkin-overload, doesn’t it? I tend not to do trendy things, and instead focus on just cooking the things I feel like cooking for funsies, but pumpkin-flavored food is one place where the masses of Pinterest and my kitchen desires align perfectly. I love, love, love pumpkin season! So please forgive me if I join in the pumpkin fun. I promise my obsession won’t last too much longer.

Oatmeal Pumpkin Breakfast Cookies

I love pumpkin because not only is it delicious and healthy, but also because pie pumpkins are incredibly easy to grow and store. We grow our own pie pumpkins every year and store the ones that are in good shape in our basement for use all fall and winter long. The ones that aren’t quite storable get roasted, turned into puree and frozen.

Even if you don’t grow your own, I highly recommend picking up a few pie pumpkins at your farmer’s market and making your own puree. It is so easy, and about a thousand times more flavorful than the stuff you get in the can. It also is so much cheaper to roast your own! Bonus: the pumpkins are so pretty you can use them as decor in your house until it’s time for their trip in the oven.

Oatmeal Pumpkin Breakfast Cookies

I’ve been really into breakfast cookies lately. They are the perfect snack for when I’m up during the middle-of-the-night with the little one. I like them so much because they’re just a little sweet—unlike a dessert cookie. Plus, you can pack them full of all kinds of healthy and nutritious foods. This version, I packed with healthy whole grains (in the form of whole wheat flour and rolled oats) and healthy fats (in the form of eggs, flaxmeal, and coconut oil). You could throw in protein powder, chia seeds, nuts, other dried fruit—whatever tickles your fancy!

Oatmeal Pumpkin Breakfast Cookies

I highly recommend making up a batch of these on the weekend and stashing them in the fridge to make weekday breakfasts run smoothly. A couple of these cookies plus a green smoothie is one heck of a healthy breakfast. And if you have family members that turn up their noses at eating healthy, you might just be able to trick them into eating something mega-nourishing by telling them you’re having cookies for breakfast!

These are also perfect for afternoon pick-me-up snacks when you’re craving something sweet, but not looking forward to the sugar crash that happens if you indulge. You get a little bit of sweetness and a ton of energy.

Oatmeal Pumpkin Breakfast Cookies

If you’re interested in making these cookies a touch more decadent, I’d sub in semi-sweet chocolate chips for the raisins, add in a couple of handfuls of chopped walnuts, and up the maple syrup to 1/2 cup. It’ll still be a healthy cookie, but more of a healthy dessert cookie instead of a breakfast or snack. Still delicious!

Enjoy!

Oatmeal Pumpkin Breakfast Cookies

Total Time: 30 minutes

Yield: 2 dozen cookies

Oatmeal Pumpkin Breakfast Cookies

These lightly-sweet breakfast cookies are a great grab-and-go healthy breakfast for those busy fall weekday mornings. Packed with pumpkin spice flavor, healthy whole grains, and healthy fats!

Ingredients

  • 1/2 cup melted coconut oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree
  • 1/3 cup maple syrup
  • 1 1/2 cup whole wheat flour
  • 1 cup rolled oats
  • 1/4 cup flaxmeal (ground flaxseeds)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • Pinch of salt
  • 1 cup raisins

Instructions

  1. Preheat oven to 350°. Line a baking sheet with parchment paper, set aside.
  2. In the bowl of a mixer fitted with the paddle attachment, add in the coconut oil, eggs, vanilla, pumpkin, and maple syrup. Mix on medium until well-blended.
  3. Add in the flour, oats, flaxmeal, baking soda, cinnamon, cloves, nutmeg and salt. Mix on medium until well-blended.
  4. Fold in the raisins using a wooden spoon.
  5. Drop rounded tablespoonfulls onto the prepared baking sheet, leaving about an inch between cookies. Bake in preheated oven for 12-15 minutes, or until golden brown and solid. Let cool for five minutes on baking sheet, then transfer to a wire baking rack to cool completely.
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