Guest guest Posted August 23, 2003 Report Share Posted August 23, 2003 MESQUITE CORNBREAD from Native Peoples Magazine 3/4 C. each of cornmeal and GF flour 1/2 C. mesquite meal (Sonoran - 1/4 C. for Peruvian) 2 tsp. Baking powder 1/2 tsp. Each baking soda and salt 1 C. yogurt (use soy if you cannot have dairy) 1 egg or 1/4 flaxseed gel 3 Tbs. Honey or other sweetener of choice 3 Tbs. Oil Combine dry ingredients in medium sized bowl. Combine the wet ingredients and stir into the dry ingredients just until combined. Spread into greased 8 inch by 8 inch pan. Bake 20 - 25 minutes at 350 degrees. For a unique Southwestern kick, add 1 tablespoon chipotle (dried, smoked jalapeno) flakes and 3/4 cup fresh or frozen corn kernels. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What does Yhwh Elohim require of you? To act justly and to love mercy and To walk humbly with your Elohim. Baruch haba b'shem Adonai hahcim (Micah) 6:8 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Quote Link to comment Share on other sites More sharing options...
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