Tuesday, November 3, 2015
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.
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
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.