Josh's Softer and Cakier Fruity Breakfast Cornbread
Author: Kelly Hutchinson
Serves: 8
- ⅔ c cornmeal
- 1⅓ c oat flour
- 2 tsp baking powder
- ½ tsp salt
- ⅓ c pure maple syrup
- ⅔ c unsweetened applesauce
- ⅔ c unsweetened almond milk (or other milk)
- 1 very ripe banana
- ½ c fresh or frozen raspberries, thawed
- ½ c fresh or frozen blueberries, thawed
- Preheat the oven to 350° and grease a standard sized loaf pan.
- Whisk together the dry ingredients (cornmeal through salt).
- Mash up the banana, and mix together with syrup, applesauce, and almond milk.
- Combine wet with dry and mix until just combined. Add the berries and stir to distribute.
- Pour the batter into the prepared pan and bake for 45 – 60 minutes.
Calories: 170 Fat: 2g Carbohydrates: 36g Fiber: 4g Protein: 3g
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/03/15/kellys-coarse-and-fruity-breakfast-cornbread/
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