“Sneaky Veggie” St. Patrick’s Day Cornbread

Happy St. Patrick’s Day!!! ….a few days late…

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I am fresh off of a crazy month and a half during which I was home for about 4 days total. I have been to Orlando, Tampa, Anaheim, San Francisco, Seattle, Sacramento, Eugene, and San Jose. My marathon of travel culminated in a once in a lifetime trip to Kauai with my love, GF Guy.

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He has most of the pictures. But, once he posts them, I can promise you all a Gluten Free guide to Kauai featuring the best seafood on the island, a swim in a waterfall, a traditional Hawaiian lunch at a road side food truck, and a helicopter ride through the beautiful island that now holds a piece of my heart.

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We arrived home on Sunday, just in time to pull together a mini St. Patrick’s Day get together. In “traditional Irish fashion”, I whipped up a big pot of Pumpkin Chili. (riiiiight…..). The side dish, however, was the real star of the evening! I knew I had to make something green, but detest the thought of using artificial coloring. Instead, I used a healthy helping of spinach to transform Bob’s Red Mill Gluten Free Cornbread Mix into a festive, green side dish that packed a veggie punch!

My “Sneaky Veggie” Cornbread is an excellent way to get those picky eaters in your family to eat more vegetables and have fun while doing it!

“Sneaky Veggie” St. Patrick’s Day Cornbread

(Gluten Free, Dairy Free)

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Ingredients:

Directions:

  1. Preheat oven to 375 degrees F.
  2. Puree almond milk and spinach in a blender until smooth.
  3. Place all ingredients in a large mixing bowl and whisk until smooth.
  4. Pour batter into a greased 9×9 baking pan.
  5. Bake in preheated oven until done, about 30 minutes.
  6. Cool slightly before serving.
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Maple Pumpkin Cornbread

So…. I made a new recipe. It looked and tasted delicious. It tasted so delicious, in fact, that GF Guy and I ate it all before I got around to taking a picture…. (insert hashtag #foodbloggerproblems)

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I debated posting the recipe or not, since there is no picture. In the end, I decided to risk it and use a stock photo (giving proper credit, or course). Hopefully you will all forgive the oversight once you taste it.

This cornbread recipe could almost be called a corn-cake. Sweet and airy, this moist cake tastes like a fall version of Boston Market’s cornbread, only gluten-free and dairy-free! I ate some with pumpkin chili and another piece for dessert topped with a little pumpkin puree!

Maple Pumpkin Cornbread

(Gluten-Free, Dairy-Free)

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Ingredients:

  • 2 large Eggs, beaten
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Sugar
  • 1/3 cup pure Maple Syrup
  • 1 tsp Cinnamon
  • 1/2 cup Water (2/3 cup if baking at a high altitude)
  • 1 cup Pumpkin Puree
  • 1 cup Cornmeal
  • 1/4 cup Sorghum Flour
  • 1/4 cup Tapioca Starch
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 tsp Xanthum Gum

Directions:

  1. Preheat your oven to 350 degrees F. (375 degrees F if baking at a high altitude)
  2. In a large bowl, beat together the eggs, oil, sugar, maple syrup, cinnamon, water, and pumpkin puree until smooth.
  3. Add the remaining ingredients and stir until just combined.
  4. Pour batter into an oiled 8×8 baking pan.
  5. Bake 35-45 minutes, until a knife inserted near the center comes out clean.
  6. Cool completely before serving.