Are you stuck at home? Need to find something to make some income in between teaching your kids? Here you go...
Our motto of Work from Anywhere - Wellness for All says it all. That's what we are about. Watch this video, then contact me to get a personal tour of how you can be part of this fun, supportive community.
This is the only way I have found to be part of a real community from a distance. I have been doing this for 25 years, so it is nothing new. Except it keeps getting better. There are so many new, innovative tools for getting a business started with just your smart phone or laptop - it's fun just learning how it all works.
Contact me and let's set up a time to chat. You can click on the Appointments & Solutions button to find a meeting time. Or if you are the DIY type, just go HERE.
Stay safe and well,
I love cornbread! I love it with chili, I love it with soup, I love it all by itself with a little honey or molasses, or even plain.
I have a favorite recipe from the old Better Homes & Gardens cookbook. It's called Perfect Cornbread. I have been making it for many years.
Then about 10 years ago I found that I could no longer tolerate gluten. So I learned to substitute gluten free flours for the wheat flour. This was slightly less fluffy, but still I had my cornbread.
Now here comes another challenge. In order to reduce my cholesterol and maintain my health, I have decided to go vegan.
Is it possible to make gluten free cornbread also VEGAN??Well, this should be fun. I decided to challenge myself to figure this out. So I took my trusty BH&G recipe and started substituting. I was already using plant milk for the milk part, and now to figure out how to get the properties of egg with no eggs?
In comes flax egg replacer. This took a little practice, but I think I have it down now. For one egg, you mix 1 tablespoon of ground flax meal with 3 tablespoons of hot water for each egg. Stir with a whisk till it starts to get gelatinous. I found it works best to refrigerate for about 15 minutes before adding to the cornbread mixture.
So, how's that working for you? The first time I tried this, it tasted good, but was admittedly, a little flat. I was using a gluten free baking mix that already had some baking powder in it, so I went easy on the baking powder. By the second try I had learned to refrigerate the "flax eggs" and I also added the regular amount of baking powder, in addition to what was in the baking mix. This attempt proved to create more "rise" in my cornbread.
Here's the Recipe for Gluten Free Vegan Cornbread
many thanks to BH&G
1 cup flour (I used Pamela's GF baking mix)
1 cup cornmeal
1 Tablespoon baking powder
1/2 teaspoon salt
2 beaten eggs (2 T ground flax meal, 6 T hot water, then refrigerate 15 minutes)
1 cup plant milk (I use unsweetened organic soy milk)
1/4 c oil or shortening
2 - 4 Tablespoons sugar
Bake at 425 degrees for 25 minutes
So, now are you going to try it? I look forward to seeing your comments, especially after you have tried this recipe. Let me know any tweaks you came up with. And let me know if you would like to see more gluten free vegan recipes. Ciao!
I love helping people feel better and have more energy! In this blog I'll be sharing things I have found to help us all stay healthy in these crazy times we are living in.