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
Instructions:
Preheat the oven to 350ºF. Grease the bottom of a 8-inch cake pan and dust it with cornmeal.
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.
Gluten Free Chocolate Gingerbread
don’t let the gluten free scare you. seriously, it is delish.
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!