Uncategorized – Page 9 – Sideways Cottage…

Well, the Poppy Chronicles continue….

After five nights of sleeping on the bed with me in Em’s room, Poppy is well again and had to be put back in her pen in our bedroom last night.

The little bugger threw a FOUR-HOUR tantrum. At the start of hour three, James absconded to the other room to get some sleep. I popped in my earbuds, opened my iPad Mini and watched old episodes of Law & Order until she finally agreed that she is not the boss of the entire household and went to sleep. Here’s hoping the genie is back in the bottle and we don’t have to go through that again tonight!

And lest you wonder why we don’t simply let the dogs sleep on the bed with us, we would happily do so, but Poppy would murder poor little Shelby while we slept. Our trainer recommended having both dogs sleep in pens, which works just fine…most of the time.

In any event, my darling James felt sorry for me this morning and took the pups out for an hour-and-a-half walk while I tried an experiment I’ve been thinking about for a couple of weeks….

Now, I love my vegan cornbread recipe, but I have to admit that I really am not crazy about whole-wheat flour, so I tend to make it with white flour. I know, I know…but it’s SO good! I thought about different healthier flours and kept coming back to almond flour. I worried that the result would be too crumbly though, so I added some ground flaxseed. The result is very good–very bouncy and cakey! The bread doesn’t dome as it does with regular flour, and it’s a bit more fragile, but it’s definitely sturdy enough to hold some hummus and veggies!

Vegan Almond-Cornbread (serves 8)

Mix together…

2 TBS ground flaxseed
2 TBS water

Let sit for a few minutes then whisk together in a small bowl:

1 cup non-dairy milk (such as oatmilk)
1/4 cup unsweetened applesauce
1/4 cup pure maple syrup
flaxseed-water mixture

Mix together in a medium bowl:

120 grams cornmeal
120 grams almond flour
1 tbsp baking powder
1/2 tsp sea salt

Add the wet ingredients to the dry ingredients, mix until just combined, and pour into a lightly oiled, shallow 9-inch round cake pan.

Bake for approximately 20 minutes or until the cornbread achieves an internal temperature of 207.

Let cool for fifteen minutes!

I enjoyed a slice spread with sundried-tomato-kalamata-olive hummus, sliced tomatoes and cukes–just scrumptious! I gave James some spread with vegan butter and he also pronounced it delicious!

And here’s some nutritional information for you! Considering there is no added fat and no eggs, I was surprised at the fat content, but then I remembered… almond flour = almonds = nuts = fat!! But hey, it’s good fat! …and lots of protein!

For my next experiment, I’m going to try this recipe in tiny muffin tins and will serve the muffins with chipotle butter and thyme-honey, a dish we had recently at Joey’s Test Kitchen.