Tuesday, November 3, 2015

Cornbread Using Spelt Flour & Cornmeal from Popcorn + Pineapple

Cornbread Using Spelt Flour & Cornmeal Made from Popcorn + Pineapple

I decided to try spelt flour instead of all purpose wheat flour for quick cornbread.  

"Spelt, an ancient cereal grain, is a distant cousin to wheat. It has a nutty, slightly sweet flavor." source

The recipe I concocted turned out great, much to my surprise.  I ground up unpopped popcorn in my Vitamix using the grain blade.  This is a hearty cornbread, easy to eat and really delicious.  I'm used to using more oil in cornbread, but it's not needed at all. I love the texture of this treat.

Dry Ingredients: 

11/4 cup spelt flour (Bob's Red Mill)
3/4 cup cornmeal (from popcorn)
1/4 cup white sugar
2 Tb brown sugar
2 tsp baking powder

Wet Ingredients:

1 cup whole milk (from powder)
1 egg + 3 Tb egg whites
2 Tb coconut oil

Addition: 1 cup frozen pineapple tidbits

Mix both sets of ingredients, then add dry to wet, mix well, then add pineapple. Mix well, but don't over mix.

Bake at 350 degrees F for about 30 minutes, til golden brown in 8 x 8 inch nonstick pan that has been brushed with some oil.  Knife should come out clean.