Name: Almond-Cranberry Corn Bread
Yield: 8 servings
Ingredients: 2⁄3 cup all-purpose flour; 2⁄3 cup yellow cornmeal; 2⁄3 cup almond meal; 1⁄3 cup sugar; 1 teaspoon baking powder; 1⁄2 teaspoon baking soda; 1⁄2 teaspoon salt; 1 1⁄2 tablespoons coconut oil; 1 1⁄2 tablespoons sliced almonds; 3⁄4 cup fat-free buttermilk; 1⁄2 cup dried cranberries; 2 large egg whites

Course Bread

servings

2⁄3 cup all-purpose flour
2⁄3 cup yellow cornmeal
2⁄3 cup almond meal
1⁄3 cup sugar
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 1⁄2 tablespoons coconut oil
1 1⁄2 tablespoons sliced almonds
3⁄4 cup fat-free buttermilk
1⁄2 cup dried cranberries
2 large egg whites

Preheat oven to 400 degrees.
Combine flour and next 6 ingredients (through salt) in a large bowl.
Heat oil in a small skillet over high heat. Add almonds to pan; cook 2 minutes or until lightly toasted, stirring frequently. Strain oil through a fine sieve into flour mixture. Set aside one tablespoon almonds. Add remaining almonds to flour mixture. Combine buttermilk, dried cranberries, and egg whites, and add to flour mixture, stirring until well blended.
Spoon batter into an 8 inch cast iron skillet coated with cooking spray. Sprinkle reserved 1 tablespoon toasted almonds over top of batter. Bake bread at 400 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.

Notes:

Nut meals can replace up to one-fourth the all-purpose flour in baked goods. Look for nut meals in the bulk or baking sections or place about 1 cup blanched almonds in a food processor; process until finely ground.

Archives for June 2015

Almond-Cranberry Corn Bread

Cooking Demo at Midtown Farmer’s Market