blueberry pecan cornbread

You are allowed to raise an eyebrow at the idea of fruit + nuts in cornbread.

I definitely would have before today.

But maybe by the end of this post I can convince you to give it a try?

Berries in baked goods are not my favorite thing, but as you know I’m a die-hard cornbread fan.  And not that cornbread is a wintery food but it kind of is.  However, I found myself craving fresh cornbread today, even in the 90 degree heat.   But not just any cornbread.  Cornbread that’s a little gussied up for summer.

I must warn you [Kelsey!], if you come over for a slice you won’t find any pecans left.  I’ve picked them all off and have already eaten 1/4 of the pan.  Sorry!

I used my go-to cornbread recipe that has yet to fail me.  I reduced the milk, added a little extra honey, introduced vanilla extract, and mixed in fresh blueberries.  The pecans were thrown on top at the last minute, and I can’t tell you how long I contemplated adding them or not.

But seriously, how can you go wrong with pecans?

You just can’t.

This is definitely on tomorrow morning’s breakfast menu. 

I imagine raspberries or blackberries could also work.  Feel free to leave the nuts off or sub your chopped walnuts instead.

Are you still on the fence or have you been convinced?

I’m not sure when I became such a lover of this dense but airy, slightly crumbly, buttery, corny goodness.  I blame “breakfast for dinner” nights when I was a kid.  My absolute favorite dinner.  Are you surprised my favorite dinner was breakfast?  You shouldn’t be!

Topped with honey + butter.  There’s just no other way.

Print this!

Blueberry Pecan Cornbread

 gluten-free, refined sugar-free

• 3/4 cup fine-medium ground cornmeal
• 3/4 cup masa harina [or plain corn flour]
• 1/2 cup gluten free oat flour
• 1 1/4 cup fresh blueberries
• 1/3 cup chopped pecans
• 1 cup unsweetened milk
• 5 Tablespoons honey [brown rice syrup or maple syrup]
• 1 large egg
• 3 teaspoons baking powder
• 1.5 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 Tablespoons + 1 Tablespoons butter

1. Preheat your oven to 400* and take out your 9” square or circular baking dish or cast iron pan.
2. In a medium sized bowl, mix together the cornmeal, masa harina, oat flour, baking powder, and salt until combined. 
3. In a small bowl, vigorously whisk together the milk, honey, egg, vanilla extract and 1T melted butter, until combined. 
4. Stir the wet ingredients into the dry, until just combined.  Make sure the large lumps are mixed up, but the batter will not be completely smooth.
5. Fold in 3/4 cup of the blueberries
6. Let sit 5min to thicken, and while that is sitting add 2T of butter to the baking dish or cast iron pan.
7. Place the pan in the oven for 5min.  Remove from the oven, and carefully tilt the pan to grease the edges + bottom with the melted butter.
8. Pour the batter in and gently spread it around the pan.  It should be thick.
9. Add 1/2 cup of the blueberries to the top and sprinkle the pecans on top as well.  Press them into the batter slightly if needed.
10. Place in the oven and bake for 25-30min, varying slightly with pan size.  Toothpick test for doneness.  You want a moist, but not gooey toothpick.  The edges will be golden brown and the top will be cracked.
11. Let cool for 10min, then slice with a sharp knife + serve.

notes: High altitude modifications: 2.5 tsp baking powder.  Feel free to sub in other flours for the oat flour, like buckwheat, quinoa, millet, amaranth, garbanzo, and even whole wheat.  I typically use buckwheat but went with oat since it’s naturally sweeter.  Coconut oil can also be used instead of butter if desired.

I could eat cornbread every single day.

For breakfast or breakfast for dinner.

The time of day really makes no difference.

Ashley

Related recipes:

• 3-minute banana cornbread cake
• cornbread
• vegan pumpkin cornbread[no pumpkin taste]
• vegan spiced pumpkin cornbread
• cornbread skillet stuffing

quinoa oat bread + sandwiches

Apparently you guys like sandwiches.

Who knew? 

And apparently you’re looking for a quick + easy bread recipe.  Okay, I’m just guessing on that one.  But you are, right?

I’ve made a handfulofthesequickbreads before and I just can’t get enough.  They’re gluten free and vegan and literally take 5 minutes to mix together.  The mixture bakes for 40min and what results is a sturdy but soft, non-crumbly bread.

Don’t expect sandwich bread here but more of a dense flatbread.  It can withstand loads of toppings or be used as a base for pizza.  Whatever suits your fancy.

For me?  I can never decide between sweet + savory.  So today you get two new versions and two super quick sandwich ideas.

FYI: I’m currently obsessed with sprouts.  Expect to see me sprouting my own seeds very soon!

This first bread is a mixture of oat flour, quinoa flour, and almond meal.  I’ve found that they work well with a multitude of gluten free flours. ie: buckwheat, millet, amaranth, quinoa, oat and corn 

Today I added almond meal to add a bit of fat and keep the bread extra soft [but still sturdy!].  I love the texture it created!  I infused the bread with a few dried herbs, garlic powder, salt, and pepper. 

For the toppings? 

• 1-2T salted almond/peanut/sunflower/cashew butter mixed with a sprinkle of smoked paprika and mixed with a spoon – or use hummus!
• cherry tomatoes
• cucumber
• sprouts

Packed with protein and fiber, much different than most store-bought GF breads.

And to satisfy the sweet side…

Cinnamon Quinoa Oat Bread

The bread includes cinnamon and a swirl of maple syrup which adds a hint of sweetness.  The quinoa flour adds so much to the flavor of both breads and the oat flour + almond meal add a rich, nuttiness.  If you are a quinoa lover, you will definitely enjoy this.

Now on to the toppings!

• your favorite nut butter
• strawberries + bananas
• unsweetened shredded coconut

Eat this any way you like.

Your co-workers will be jealous.

And your kids will love you even more.

Print this!

Herb Quinoa Oat Bread

yields 2-3 servings

• 1/2 cup GF oat flour
• 3/4 cup quinoa flour
• 1/4 cup almond flour
• 1 cup water
• 1.5 Tablespoons ground chia seeds or ground flax seeds
• 1.5 Tablespoons coconut oil
• 1 Tablespoon unsweetened applesauce
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 teaspoon parsley
• 1 teaspoon oregano
• 1 teaspoon thyme
• 5-8 grinds of black pepper

1. Preheat your oven to 375*.
2. Add 1/2T coconut oil to a 9” round/square pan and place in the oven.  A cast iron pan works really well.  Or line a 9” round/square pan with parchment paper.
3. Mix all dry ingredients together in a large bowl.
4. Pour in the water, applesauce, and 1T of melted coconut oil.
5. Stir until just combined and let sit for 5min.  Batter should be thick, but pourable after sitting.
6. While the batter is sitting place the pan in the oven with 1/2T coconut oil for 5min.  Remove from the oven and spread the oil around the sides + bottom of the pan.  *If using parchment paper, skip this step.
7. Pour the batter into the pan, spread to the edges, then shake lightly to even out.
8. Bake for 38-42min, until the bread is cracked on top, pulled away from the sides, and edges are golden brown.  I always bake mine for 40min.
9. Let cool to fully firm up, then remove from the pan + slice.
10. Store in a sealed container for 3-4 days.

notes: I have found coconut oil to be the best to prevent sticking.  Feel free to sub another high-heat safe oil.  This recipe would be great as a base for pizza.  Remove the bread from the pan, pile on toppings, then bake for 5-10min.  Feel free to sub buckwheat, millet, amaranth, or corn flour for the oat or quinoa flour but not the almond meal.  You can easily make these gluten free flours at home in your blender or food processor.  For GF oat flour, use rolled oats, oat groats, or steel cut oats.  Process until turned into a fine flour.  You can make almond meal by processing almonds until turned into a soft meal with no almond pieces.

Cinnamon Quinoa Oat Bread [yields 2-3 servings]

• 1/2 cup GF oat flour
• 3/4 cup quinoa flour
• 1/4 cup almond flour
• 1/2 cup water
• 1/2 cup unsweetened almond milk
• 1.5 Tablespoons ground chia seeds or ground flax seeds
• 1.5 Tablespoons coconut oil
• 1 Tablespoon unsweetened applesauce
• 2 Tablespoons pure maple syrup
• 1/4 teaspoon salt
• 1.5 teaspoons cinnamon
• 1/2 teaspoon vanilla extract

1. Preheat your oven to 375*.
2. Add 1/2T coconut oil to a 9” round/square pan and place in the oven.  A cast iron pan works really well.  *Or line a 9” round/square pan with parchment paper.
3. Mix all dry ingredients together in a large bowl.
4. In another bowl whisk together the water, milk, applesauce, maple syrup, 1T melted coconut oil, and vanilla extract.
5. Add the wet to the dry ingredients and stir until just combined, then let sit for 5min.  Batter should be thick, but pourable after sitting.
6. While the batter is sitting place the pan in the oven with 1/2T coconut oil for 5min.  Remove from the oven and spread the oil around the sides + bottom of the pan. *If using parchment paper, skip this step.
7. Pour the batter into the pan, spread to the edges, then shake lightly to even out.
8. Bake for 38-42min, until the bread is cracked on top, pulled away from the sides, and edges are golden brown.  I always bake mine for 40min.
9. Let cool to fully firm up, then remove from the pan + slice.
10. Store in a sealed container for 3-4 days.

notes: I have found coconut oil to be the best to prevent sticking.  Feel free to sub another high-heat safe oil.  Feel free to sub buckwheat, millet, amaranth, or corn flour for the oat or quinoa flour but not the almond meal.  You can easily make these gluten free flours at home in your blender or food processor.  For GF oat flour, use rolled oats, oat groats, or steel cut oats.  Process until turned into a fine flour.  You can make almond meal by processing almonds until turned into a soft meal with no almond pieces.

Thanks for all of your garden enthusiasm!  It seriously is giving me hope that something will grow.  I planted seeds today, so we will soon see what happens.

Ashley