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Cornbread is a typical Thanksgiving family favorite, but what do you do when corn is an Avoid for your Blood Type or GenoType? You improvise, of course! Kristin O'Connor, co-author of our Eat Right for Your Type Personalized Cookbooks, designed this amazing cornmeal-free recipe that simulates the taste of cornbread. Whip up a batch and re-create grandma's cornbread stuffing on Thanksgiving, or serve it throughout the winter as a hearty side with chili or soup.
No-Corn Cornbread
Ingredients:
- 1 cup millet flour
- ½ cup quinoa flour
- ¼ cup brown rice flour
- ¼ cup almond flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- Pinch turmeric
- 3 large whole eggs
- ¾ cup rice milk
- 4 tablespoons of ghee, melted and cooled (plus more for greasing)
- 2 tablespoons agave syrup
Instructions:
- Pre-heat the oven to 375°F. Grease an 8 x 8 baking dish with ghee.
- Start by combining the dry ingredients in a large bowl: millet flour, quinoa flour, rice flour, almond flour, baking powder, baking soda, salt and turmeric. Mix until well-blended.
- In a separate bowl, whisk the wet ingredients: eggs, milk, ghee and agave. Add the wet mixture to the dry ingredients, and stir until free of lumps.
- Pour batter into the greased baking dish and bake for 25-30 minutes or until a toothpick inserted into the bread comes out clean.
- Once bread has cooled, you can achieve a toasty crust by turning the oven up to 400°F and cutting the bread into 1 inch cubes. Place cubed bread on a baking sheet in a single layer, and toast for 6-8 minutes, flipping once so that the bread becomes evenly toasted and slightly browned around the edges.
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