GFCFSF Blueberry Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1/2 cup millet flour1 1/4 cup cornmeal, gluten-free1/4 cup cornstarch1 tsp Baking Powder1 tsp Baking Soda1 tbsp EnerG Egg Replacer1/4 cup Almond Breeze (Milk) Unsweetened Original1/4 cup water2 cups of sliced very ripe peaches1 cup of frozen, unsweetened blueberries1/4 cup Olive Oil
Preheat oven to 375F
Mix dry ingredients (flours, cornstach, baking powder and soda)
Puree peaches and mix into dry ingredients along with olive oil
Whisk egg replacer with almond milk and water until frothy
Add egg replacer to other ingredients and mix
Fold in blueberries
Pour into a 9x9 greased pan
Bake at 375F for 20-25 min
Number of Servings: 20
Recipe submitted by SparkPeople user IVORY1825.
Mix dry ingredients (flours, cornstach, baking powder and soda)
Puree peaches and mix into dry ingredients along with olive oil
Whisk egg replacer with almond milk and water until frothy
Add egg replacer to other ingredients and mix
Fold in blueberries
Pour into a 9x9 greased pan
Bake at 375F for 20-25 min
Number of Servings: 20
Recipe submitted by SparkPeople user IVORY1825.
Nutritional Info Amount Per Serving
- Calories: 81.9
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 92.2 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 2.0 g
- Protein: 1.1 g
Member Reviews