Blue Cornbread_ Gluten-Free
This cornbread is made with blue cornmeal which is not a genetically modified food. Using garbanzo flour mixed with brown rice flour adds a complete protein. This cornbread has no added sweetener and very little oil compared to traditional recipes.
Add the ingredients in the order listed for simplicity and using one bowl. Mix as each ingredient is added.
2 farm fresh eggs, beaten
1 cup soymilk (Westsoy, plain and unsweetened)
½ c garbanzo flour
½ c brown rice flour
1 c blue cornmeal
½ t salt
1 T baking powder
1 T avocado oil (or canola)
Preheat oven to 350 degrees F. Put 2 T coconut oil in pie pan and put in the oven to melt. When ingredients are mixed pour into melted oil. Bake for 30-35 min until knife edge comes out clean.