Healthy Cornbread – Whole grain, low fat, and dairy free!

Healthy Cornbread - Whole grain, low fat, and dairy free!
 
This recipe is a culmination of MANY years of tweaking many recipes I have found online. I wanted to try to use something other than sugar and no milk products but yet still have a "tangy" taste. This recipe fits the bill and best of all it only 170 calories per slice!
Author:
Serves: 8 slices
Ingredients
  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 1 cup water
  • 1 tablespoon apple cider vinegar
  • 5-8 tablespoons maple syrup (see note)
  • 1 tablespoon double acting baking powder
  • ½ teaspoon baking soda
  • 1 egg
  • 2 tablespoons oil
  • ½ cup applesauce
  • 1 teaspoon sugar for sprinkling, optional (see note)
  • 1 tablespoon vanilla, optional (see note)
Instructions
  1. Preheat your oven to 400°F or 200°c. Once preheated add in a large cast iron skillet or a metal baking tray and preheat for another 5-10 minutes.
  2. In a large mixing bowl add in all your dry ingredients, mix well, and set aside. In another bowl mix all your wet ingredients except 1 tablespoon of the oil. Set these aside until your skillet or pan is heated.
  3. After the 5-10 minutes of preheating your skillet, carefully remove it from your oven and add in your 1 tablespoon of oil. Use a brush if available to spread the oil around the bottom and sides to prevent sticking, this also creates a very yummy crust.
  4. RIGHT before adding it to the pan completely mix the wet into the dry ingredients removing any lumps. Add the mixture from a height to remove large air bubbles and make sure it coats the bottom of the pan. Return to oven and bake 30-35 minutes or until a toothpick comes out clean.
  5. Let cool in pan 20 minutes and enjoy!
Notes
In this recipe I used maple syrup. You can replace it with honey or another liquid sweetener if you choose. If you would like to use sugar you'll need to add ½ cup to ¾ cup depending on sweetness and another ¼ to ½ cup of water to adjust the consistency. For a mild tasting cornbread only add 5 tablespoons of maple syrup (even then it's slightly sweet), this is great for mixing with spicy chili. If serving as more sweet add 8 tablespoons maple syrup.

I used about 1 teaspoon of sugar to sprinkle on the top because it makes the top crunchy, this is totally optional and usually I don't do it!

I don't normally add vanilla but if you want a more dessert tasting cornbread add 1 tablespoon of real vanilla extract.
Nutrition Information
Serving size: 1 slice Calories: 170 Fat: 5 Saturated fat: 3 Unsaturated fat: 1 Trans fat: 0 Carbohydrates: 28 Sugar: 9 Sodium: 261 Fiber: 3 Protein: 4 Cholesterol: 26
 

Healthy Oatmeal Raisin Cookies – Dairy Free

Healthy Oatmeal Raisin Cookies - Dairy Free
 
Prep time
Cook time
Total time
 
Author:
Serves: 24 cookies
Ingredients
  • 1½ cups rolled oats, uncooked
  • ¾ cup all purpose flour*
  • ¼ cup plus 2 tablespoons whole wheat flour*
  • 1 teaspoon baking powder (double acting is best)
  • 1 egg
  • ¼ cup maple syrup
  • ¼ cup cane sugar**
  • 1 teaspoon molasses (optional but makes it more chewy)
  • 1 tablespoon vanilla extract, only the real stuff please
  • 2 tablespoons neutral oil, I used coconut
  • ½ cup unsweetened applesauce
  • 1 unpacked cup raisins***
Instructions
  1. Preheat to 350°F or 175°C.
  2. This step is optional but if you want softer raisins I would advise it. Mix all your liquid ingredients (minus the egg) and let it soak for 20-60 minutes. You can go overnight but they get really soft and I dislike that. I did mine for only 10 minutes and that was good for me.
  3. Next mix all your dry ingredients in your bowl and then add your raisin mixture and egg. Use a spatula to mix (or a spoon) thoroughly. It is a thicker batter so don't be alarmed.
  4. Line your cookie tray with parchment paper or a silicone baking mat. Spoon out a rounded tablespoon per cookie and squish them down. These cookies will rise slightly but will not spread outward. I suggest no more than 12 per tray.
  5. Bake these cookies for 12 minutes and move to a wire rack to cool. They get chewier as they cool.
Notes
Variations:
* : You can use all whole wheat flour or all all purpose flour it's a person preference. Whole wheat flour will make the cookies more dense. I would do no more than ½ and ½ but that is me.
** : You can use all sugar or you can skip the sugar and just use maple syrup (or honey). Brown sugar would be best but I used evaporated cane sugar and molasses.
*** : You can substitute raisins for any dried fruit to mix this up. Try blueberries and craisins, Delicious!
Nutrition Information
Serving size: 3 cookie Calories: 90 Fat: 2 Saturated fat: 1 Unsaturated fat: 1 Trans fat: 0 Carbohydrates: 16 Sugar: 8 Sodium: 23 Fiber: 1 Protein: 2