Breads

Cornbread

Recipe by: Chelsey Hilton

INGREDIENTS:
• 1 – ¼ cups all-purpose (Gluten Free) flour (I use Bob’s Red Mill –“GF All purpose baking flour”)
• ¾ cup corn meal (fine to medium grind)
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 ½ tsp. xanthium gum
• ½ tsp. salt
• ¾ cup rice milk
• ¼ cup grapeseed oil or vegetable oil
• 1 egg
• ¼ cup sucanat
• ½ cup agave nectar
• ¼ cup honey
DIRECTIONS: Preheat oven to 400 degrees. Grease 8 or 9-inch pan. Combine dry ingredients. Stir in milk, oil, egg, agave, and honey, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 minutes or until top is light golden brown. Serve warm with honey spread.


Honey Spread:
• ¾ stick vegan Earth Balance
• ¼ cup honey or agave nectar
(Mix in an electric mixer, or beat well by hand until light and fluffy. Refrigerate.)


Serves: Approximately 6-7


Biscuits
Recipe from “No Wheat, No Dairy, No Problem” by Lauren Hoover

Yields: 9 biscuits
INGREDIENTS:
• 2 cups oat flour
• ¼ cup barley flour
• 2 ½ teaspoons baking powder
• ½ teaspoon sea salt, fine
• ½ cup vegan Earth Balance or vegetable shortening, cold
• ¾ cup coconut milk
DIRECTIONS: Preheat oven to 450 degrees. Sift flour, baking powder and salt into a bowl or food processor. Add powder and salt into a bowl or food processor. Add Earth Balance or shortening. Using a pastry cutter or food processor blend until the size of course crumbs. Add coconut milk and mix or stir just until combined. On a floured board gently pat/roll out dough to ½ inch thick. Cut circles out with a round 2 ½ inch biscuit cutter (or cup). Place on a baking sheet and bake on the middle rack of the oven until golden brown, about 12 minutes. Cool for 5 minutes on a wire rack and serve warm. Great with gravy or dipped in stew.


Stuffing
Recipe from “No Wheat, No Dairy, No Problem” by Lauren Hoover

INGREDIENTS:
• 1 loaf spelt bread, cubed or 1 loaf of rice bread or 100% rye bread
• 1 medium yellow or white onion, diced
• 1 cup diced celery
• 1 cup diced apples Granny Smith or Pippin or any crunchy variety, cored
• ½ cup dried fruit (raisins, cherries, cranberries, apricots, prunes)optional
• ½ cup chopped nuts (pecans or walnuts), optional
• 1 bunch flat leaf parsley, chopped finely
• 1 Tbs. poultry seasoning or 2 Tbs. fresh sage, chopped finely
• ¼ cup chicken stock
• For a Tex-Mex stuffing, omit fruit and add ½ cup diced bell pepper, and chopped cilantro instead of parsley and 1 minced jalapeno (seeded)

DIRECTIONS: Cut bread into 1 inch cubes and put into a large bowl. In a large skillet, sauté onion and celery until transparent; set aside and cool. Add ingredients with bread and gently mix until combined. Do not put inside the cavity (of turkey) until just before baking since bacteria grows rapidly. Gently put stuffing into cavity, and do not pack it tightly or it will be too dense. Place all the remaining stuffing in an oiled baking dish and bake until hot, approximately 30 minutes. Be sure to remove the stuffing from the cavity after removing it from the oven, and keep in a baking dish in the oven on warm. Refrigerate any unused portions as soon as possible. Reheat in the microwave or covered in the oven. If it is dry you can add a little chicken stock. Eat your stuffing and enjoy! You can be creative and add anything you like to this stuffing – mushrooms, oysters etc…