Cornmeal Pancakes

Yield: 4 pancakes

2/3 cup cornmeal

1/3 cup oat flour (or whole-wheat pastry flour)

1 tbsp coconut sugar (or maple syrup - will need to reduce amount of almond milk)

1 tbsp baking powder

pinch salt

1 scant cup unsweetened almond milk

2 tbsp coconut oil (or avocado or grapeseed oil)

1. In a large mixing bowl, add cornmeal, oat flour, coconut sugar, baking powder, and salt. Whisk to combine.

2. Measure out almond milk in a large liquid measuring cup, then add coconut oil. Whisk to combine.

3. Add wet ingredients a little at a time to the dry ingredients. Stir gently until just combined, do not overmix. You may not use all of the liquid. The batter should be semi-thick. Small lumps are ok. Let set for 10 minutes.

4. Preheat a pan over medium heat. Once warm, drizzle the surface with oil and add scant 1/4 cup measurements into the pan. Cook until bubbles appear and the sides are beginning to dry, about 3 to 4 minutes. Flip and cook for another 2 to 4 more minutes on the other side.

5. Serve with cranberry-orange compote and a drizzle of warm maple syrup.


https://minimalistbaker.com/fluffy-cornmeal-pancakes-7-ingredients/

Red Lentil Dip

Yield: 1 cup

1 cup red lentils
1/4 cup cornmeal
1 tbsp ground cumin
1/2 tsp cayenne
1 small onion, small dice
1/2 cup tomato sauce
3 tbsp sriracha
3 green onions finely sliced (green parts only)
1/4 cup parsley, finely chopped
salt and pepper

1. In a medium pot, combine lentils with 2 cups of water. Bring to a boil and simmer until lentils are soft and liquid is absorbed, about 15 minutes, stirring frequently.

2. Scrape hot lentils into a medium mixing bowl and mash together with the cornmeal until a smooth, uniform texture is achieved.
3. Add the cumin and cayenne and mix. Set aside.

4. In a small saute pan, over medium heat, cook the onion until soft and on the verge of turning brown.
5. Add the tomato sauce and sriracha and let simmer for a couple minutes to merge the flavours. Add to lentil mixture and stir to combine.

6. Allow to cool before folding in the herbs. Season the entire mixture to taste and serve.


http://thefirstmess.com/2011/06/23/spicy-red-lentil-spread/

Red Lentil and Quinoa Fritters

Yield: 9 fritters

1/2 cup quinoa
1/4 cup red lentils
1 1/2 cup vegetable broth (or water)
1 tbsp tahini
1 tsp dijon mustard
juice of 1/2 lemon
2 tbsp parsley, finely chopped
2 tbsp cornmeal
2 tbsp chickpea flour (or brown rice flour)
1 tsp cumin
1 tsp turmeric
1/4 tsp cinnamon
1/4 tsp cayenne
salt and pepper

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Place the quinoa and lentils in a medium pot with the vegetable broth. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and set aside to cool.
3. Once quinoa/lentil mixture has cooled a bit, transfer to a large mixing bowl. Add the remaining ingredients and stir well to combine. The mixture should easily come together to form patties.
4. Form patties and place on prepared baking sheet. Bake for 15 minutes. Flip and bake another 10 minutes.
5. Serve with a cucumber tomato salad and a tahini dressing.


https://www.veggieinspired.com/baked-red-lentil-quinoa-fritters/

Blueberry Cornmeal Muffins

Yield: 12

2 tbsp flax seed meal
5 tbsp water 

1/4 cup unsweetened almond milk

1 tsp apple cider vinegar

1 1/2 tsp baking soda

2 tbsp maple syrup (or honey)

1/2 cup cane sugar (or coconut sugar)

1/4 cup olive oil

3/4 cup applesauce

1/4 tsp salt

1/2 cup almond meal

1 cup fine cornmeal

3/4 cup gluten-free flour

1 cup blueberries

1. Preheat oven to 350F. Line a muffin tin with paper liners, or lightly grease with coconut oil.

2. In a large bowl, combine ground flax and water and let rest for 5 minutes.
3. In a small bowl, combine almond milk with add apple cider vinegar and baking soda. Whisk to combine and set aside.

4. To the flax mixture, add maple syrup, sugar, and olive oil and whisk vigorously for 1 minute to dissolve sugar.

5. Add applesauce and salt and whisk to combine.
6. Add almond milk mixture and whisk again to combine.

7. Add almond meal, cornmeal, and flour and stir until just combined. The batter should be quite thick and scoopable.
8. Add blueberries and gently fold into the batter.

9. Scoop batter into muffin tins until almost full. There should the perfect amount for 12 muffins.

10. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean.

11. Let cool for 15 to 20 minutes in the pan. Then loosen with a butter knife and gently lift out. Let cool completely on a plate or cooling rack.

12. Can store at room temperature for several days. Freeze for long-term storage (up to 1 month).


http://minimalistbaker.com/1-bowl-blackberry-cornmeal-muffins/

Gluten-Free Corn Bread

Yield: 8

3/4 cup yellow cornmeal
1-1/4 cups oat flour
1 tbsp baking powder
1 tsp salt
2 eggs
2 tbsp honey
3/4 cup milk
1/2 cup olive oil

1. Preheat oven to 375F.
2. In one bowl, combine all dry ingredients.
3. In a second bowl, combine all wet ingredients.
4. Add wet ingredients to dry ingredients. Stir until combined.
5. Pour into greased muffin tin. Bake for 20 minutes.