Guest guest Posted February 22, 2006 Report Share Posted February 22, 2006 I have " regular " cornbread recipes, but I need one that is very healthy (not a lot of simple carbs that's going to shoot up my blood sugar quickly) with lots of fiber and that is vegan, so no animal products like milk or butter. Any suggestions? Thanks, WhimsyT Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2006 Report Share Posted February 22, 2006 Dear WhimsyT, This recipe is from the PCRM website: Cornbread (Serves 8) This cornbread, made without eggs, is delicious, and slightly more moist than traditional cornbread. 1-1/2 cups soymilk 1-1/2 tablespoons vinegar 1 cup cornmeal 1 cup unbleached all-purpose or whole wheat pastry flour 2 tablespoons raw sugar or other sweetener 3/4 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons oil Preheat oven to 425F. Combine soymilk and vinegar and let stand. Mix dry ingredients in a large bowl. Add the soymilk mixture and the oil, and stir until just blended. Spread the batter into a nonstick or lightly oil-sprayed 9- inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Serve hot. Recipe from Food for Life, by Neal Barnard, M.D. I have not prepared this recipe - I hope it is good, Danamarie > > I have " regular " cornbread recipes, but I need one that is very healthy (not a lot of simple > carbs that's going to shoot up my blood sugar quickly) with lots of fiber and that is vegan, > so no animal products like milk or butter. Any suggestions? > > Thanks, > WhimsyT > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2006 Report Share Posted February 23, 2006 Try cutting your corn meal with Spelt flour - it is mild in flavour and will blend nicely with the corn meal. Also substitute light soy milk and soy " butter " for regular milk and butter. I use vanilla flavoured soy milk when baking - gives the foods a nice light texture and flavour. You can also cut the soy milk with water. I experiment with " lightening up " my recipes all the time. Make sure you write down what you did to each recipe. It may take a few tries to get the recipe just right. At least if you write down your changes you wont have to recreate that " perfect " recipe later on. Good Luck Dawn , " whimsytaylor " <whimsytaylor wrote: > > I have " regular " cornbread recipes, but I need one that is very healthy (not a lot of simple > carbs that's going to shoot up my blood sugar quickly) with lots of fiber and that is vegan, > so no animal products like milk or butter. Any suggestions? > > Thanks, > WhimsyT > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2006 Report Share Posted February 23, 2006 It might not be lighter but I substituted 1/2 cup freshly ground flax for 1/2 cup corn meal the last time I made cornbread and it was delicious. At least the flax upped the fiber and omega 3's in the cornbread. Jane Wall - " Dawn " <deadcooke Thursday, February 23, 2006 4:36 PM Re: need a HEALTHY vegan cornbread recipe > Try cutting your corn meal with Spelt flour - it is mild in flavour > and will blend nicely with the corn meal. Also substitute light soy > milk and soy " butter " for regular milk and butter. I use vanilla > flavoured soy milk when baking - gives the foods a nice light texture > and flavour. > You can also cut the soy milk with water. > I experiment with " lightening up " my recipes all the time. Make sure > you write down what you did to each recipe. It may take a few tries > to get the recipe just right. At least if you write down your changes > you wont have to recreate that " perfect " recipe later on. > Good Luck > Dawn > > > , " whimsytaylor " > <whimsytaylor wrote: >> >> I have " regular " cornbread recipes, but I need one that is very > healthy (not a lot of simple >> carbs that's going to shoot up my blood sugar quickly) with lots of > fiber and that is vegan, >> so no animal products like milk or butter. Any suggestions? >> >> Thanks, >> WhimsyT Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2006 Report Share Posted February 23, 2006 >. . . I substituted 1/2 cup freshly ground flax for > 1/2 cup corn meal the last time I made cornbread and it was delicious. Never heard of this trick - and why not! Excellent idea. I could do that in some of my quickbread recipes too! Thank you!!!! <giggling all the way to the kitchen> love, pat Quote Link to comment Share on other sites More sharing options...
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