This creation began like most of our meals do – trying to find uses for the produce that needs to be used up in our kitchen. We had several jalapenos that needed to be eaten soon, and we were hoping to find a fun new way to use the leftover beets, other than just boiling or roasting. Enter the latest recipe…
(Vegan & Gluten Free) Jalapeno Beet Cornbread
Ingredients:
- 5 small beets
- 2 jalapeno peppers, diced
- 3/4 cup cornmeal
- 3/4 cup coconut flour (gluten-free!)
- 1/2 tsp xanthan gum
- 2 tsp baking soda
- 2 cups almond milk
- 2 tbsp coconut oil
- 1 tsp stevia
- 1 tsp salt
Directions:
Start by cooking the beets – boil in a saucepan until soft (about 30 minutes or until fork tender). Peel the beets and add to your food processor, along with 1 cup of the almond milk – puree until smooth. (This could also probably be done in blender!)
In order to make this recipe vegan, we used almond milk to replace dairy milk, and xanthan gum to act as a binder, instead of eggs.
In order to keep the recipe gluten free, we used coconut flour instead of whole wheat flour. Many thanks to the people at Bob’s Red Mill for sending me these useful gluten free alternatives!
All of these ingredients could be modified if you are not concerned about making the recipe vegan or gluten free, but keep in mind that substitutions will also change the nutritional information as well.
Next, mix all the dry ingredients in a separate bowl, along with the diced jalapeno peppers. Add the beet mixture to the dry ingredients and the rest of the almond milk. Heat coconut oil until liquid, and add to mixture until incorporated. Stir the mixture until well combined – consistency should be like a batter.
Spray a non-stick pan (or use a bit more coconut oil if you prefer) to coat the bottom and side of a baking pan. (We used a shallow 7×4’’ rectangular pan.) Pour the batter into the pan evenly, and bake at 400F for 35-40 minutes, or until a toothpick comes out clean. Let cool completely before serving.
Cut into 8 equal squares and serve! (If cutting entire recipe into 8 servings, each square will have just under 150 calories – not bad for cornbread!)
Enjoy! :)
26 Comments so far
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Yay for gluten free and dairy free corn bread! I have never used xanthan gum. I have gotten on a role with the gluten free flours, but am really scared of that stuff. I need to get over it and try it out. Your bread looks delicious!
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How creative! I have never used xantham gum before. For some reason, the name makes me nervous. But you make it seem much more accessible
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Emily @ The Front Burner Blog Reply:
June 12th, 2010 at 11:06 pm
It made me nervous too – sat in my pantry for over a month before I used it! You are not alone. :)
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Awesome… it is so rare to come across a gluten-free AND vegan recipe. Can't wait to try it out.
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Hey I am new to your blog and love it! Thanks for all the veggie ideas! Wondering what food processor you recommend as the best one? And what would be your second choice (cheaper) one?
Thanks so much!
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Emily @ The Front Burner Blog Reply:
June 12th, 2010 at 11:05 pm
Jen – we have a cuisinart FP that I think runs for around $150. There is also a really great small version that is only $40 at Crate and Barrel, and you can just do small batches of things and then combine them! We have both because we are kitchen freaks. :)
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Oh yum! I am going to try this one this weekend! Thanks for including somany g- free recipes in your blog :)
Melodie
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Beets always remind me of Dwight Shrute from the Office and his beet farm. Do you watch that show?
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Emily @ The Front Burner Blog Reply:
June 12th, 2010 at 11:04 pm
yes i LOVE that show!! LOL.
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Looks delicious! Beets and jalapenos are such an interesting combination.
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Oh this looks wonderful! Thankyou for sharing the recipe :)
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Oh my god- this recipe looks amazing! Thanks for posting it- I need to find myself some beets- asap!
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I was telling my Vegan friend about this, she can't wait to try it! We were talking about Beets and she gave me an idea of mixing pureed beets in with cooked quinoa. Can't wait to try both!
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Emily @ The Front Burner Blog Reply:
June 12th, 2010 at 11:03 pm
that is SUCH a good idea! I’m going to give that a try the next time I get beets. We were thinking beet mashed potatoes would be good too, mmmmm.
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Thanks for the recipe! I can't wait to try it!
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Thanks, Emily! Always looking for ways to use up veggies!
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Really excited to try this!
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Hi Emily – first time commenting but have been checking your site daily over the past week in anticipation of the new wordpress design (I love new site designs!).
It looks AMAZING! Really good job. And so glad you kept the 3 columns as they are.
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Emily @ The Front Burner Blog Reply:
June 12th, 2010 at 11:02 pm
Chloe – ME TOO! I was determined to keep the three columns – glad I’m not the only one that likes them! :)
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wow! that looks delicious!! so much better than my failed attempt at vegan, gf cornbread! I definitely need to get some xanthan gum before I try that again!
thank you for sharing your recipe!
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[...] see, we had 2 beets leftover that my dad had roasted from the farmers’ merket. I saw this recipe from the Front Burner Blog (LOVE this blog!) and I had to try it out. I had been craving cornbread [...]
Would this work with canned beets?
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Emily @ The Front Burner Blog Reply:
October 13th, 2010 at 11:05 am
Probably, as long as you pureed them.
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Hi,
I am making these right now…they are in the oven. I guess I should have used golden beets! Mine are bright pink!
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Oh wait…they are changing colour as they cook! Yay!
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Hi Emily,
I’ve been spending waaaay to much time reading your archives, but I just can’t stop – I love ‘watching’ you evolve as a chef and health conscious foodie!
One note – not all Xantham gums are gluten free, since some are ‘grown’ from wheat! Very important if you’re cooking for someone who is actually celiac, that you verify the source first. I didn’t know this myself until I googled ‘xantham gum’ to find out what it actaully is / does in cooking.
Cheers,
Jessica
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