Monday, May 27, 2013
Johnny Cake (Vegan + Sugar-Free)
Good Monday morning! It's a beautiful day and the girls are actually getting along this morning (and singing Taylor Swift at the top of their lungs), so I will not complain about how early they got up.
Instead, I'll give you a yummy recipe. I remember a recipe for Johnny Cake (corn bread essentially) that I made as a kid that used creamed corn. It was super moist and delicious thanks to the creamed corn as well as butter, eggs and a lot of other decadent ingredients.
After coming up with my healthier creamed corn recipe, I knew I had to redo the classic Johnny Cake. Here it is not only low-fat and sugar-free, but vegan as well! You can try replacing the regular flour with a gluten-free baking blend, however, I can't vouch for the results as I haven't tried that. You could also make this into corn muffins, however, you'll have to adjust the cooking time.
1 recipe creamed corn
1 cup non-dairy milk + 1 tbls cider vinegar
2 flax eggs (2 tbls ground flax + 6 tbls hot water)
1-1/3 cup spelt, kamut of other whole grain flour
1-1/3 cup cornmeal
2 tbls erythritol, xylitol or other sweetener
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
Whisk together wet ingredients in a large bowl. Stir together all your dry ingredients and add to the wet, just until combined. Scrape batter into a greased 9x12 sheet pan. Bake at 350F for about 30-35 minutes. Let cool and cut into squares. Makes about 20 squares. Freezes well.
This recipe has been submitted to Diet, Dessert & Dogs' Wellness Weekend.