Recipe: Corn-free Corn Bread

While I don’t recommend eating corn or corn products to any of the Molly Rose Health clients, I do understand that they can be absolutely delicious, soul warming comfort foods. Traditional corn breads are loaded with inflammatory foods like butter, milk, cream, sugar, canola oil and not to mention the worst of them all: CORN. Corn consumption is one of the leading causes of gut irritation and gut inflammation in America. Mostly because it is loaded with the chemical glyphosate (round up), and it houses mycotoxins and aflatoxins. Why is that important? These compounds are produced by fungal species and exacerbate fungus, mold, and parasites in the body. Whew! Need I say more? Fear not corn bread lovers, I created this MRH approved alternative to the old classic “Corn Bread”. Try my Corn-Free corn Bread on Thanksgiving! Don’t forget to dunk it in your mashed potatoes ☺

Ingredients:

• ½ cup full fat coconut milk (the coconut cream from the can – no water)
• 2 tsp lemon juice
• ¼ cup maple syrup or monk fruit syrup
• 1/3 cup melted ghee (or coconut oil, but the ghee makes for a delicious “buttery taste”)
• 2 cups Tigernut flour
• ¼ cup arrowroot flour
• 1 tsp aluminum free baking powder
• ½ tsp sea salt
• 2.5 flax eggs (2 tbsp ground flax with 4 tbsp water – combine and let sit for 5 minutes before use)

Instructions:

• Preheat oven to 350 degrees
• Line an 8 inch baking dish (square or round) with parchment paper
• Mix all dry ingredients in a large bowl
• Then mix in all wet ingredients
• Transfer all ingredients to a pan and smooth out the top
• Bake for 30 minutes
• Check with a toothpick or fork (you should be able to stick it and have the end come out clean)
• Cool for 20 minutes
• Slice and enjoy!

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