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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.

Johnny Cake

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.