Corny Corn Bread -- Allergy friendly!

This recipe is meant to mimic cornbread that has cream corn in it.  With our allergies, we can't have most of the normal ingredients, however, this cornbread turned out very good!

Corny Corn Bread
Makes 9 servings

2 cups cornmeal
1 cup non-wheat flour mix
1 tablespoon baking powder
1/2 teaspoon baking soda
2 packets Truvia sweetener
1 1/4 cups frozen corn
1/2 cup goat's milk (or whatever "milk" you tolerate) + 1/2 cup water + 1/2 tablespoon vinegar
3 tablespoons ground flax seeds + 1/3 cup warm water
1/4 cup applesauce
1/2 cup water
1/4 cup olive oil

Preheat the oven to 425F and grease a 9" square pan.

In a mixing bowl, combine the dry ingredients.  Add the frozen corn and stir.  Combine the remaining ingredients in another bowl, then add all at once to the dry ingredients.  Stir to mix well.  Pour the batter into the greased 9" square baking pan.  Bake the cornbread for about 25 minutes at 425F or until a knife inserted off center comes out clean.  Enjoy!

Basic Dough -- Allergy friendly -- Great for pies!

Hi!

The other day I whipped up this Basic Dough recipe.  It was originally an attempt at tortillas, but it failed miserably at that -- they just need all that rubbery gluten!  However, when I put olive oil and some cinnamon and fructose on it, then rolled it up pin-wheel fashion, sliced them and baked them at 425F for about 10 minutes, they made great little mini cinnamon rolls (cinnamon pinwheels.)  I've, also, used this as a pie dough for meat pies*.

Basic Dough


2 cups non-wheat flour mix
1/2 tablespoon baking powder
1/2 teaspoon salt
1/3 cup fat (lard, olive oil, etc.)
~1 cup water (ice water is best)

Combine the dry ingredients with the fat and mix them until the consistency is like small peas.  Add enough water for the dough to stick together but not be sticky.  Use as desired.


Individual Meat Pies* (Pasties)

Cook thoroughly in a frying pan over medium heat

1 1/4 pounds ground beef
1 small onion, diced
1 cup cabbage, finely chopped
1 teaspoon sea salt
1/2 teaspoon Adobo seasoning

Add and mix thoroughly

2 teaspoons cornstarch dissolved in 2 tablespoons water

Allow the filling to cool enough to handle.  Meanwhile, prepare the above dough and roll out into 6" to 8" circles.  Put a scoop of the meat mixture onto the center of each circle, fold them over, seal the edges and pierce the tops with the tines of a fork.  Baked them on a baking sheet at 425F for about 20 minutes.  Good stuff!