Gluten-Free Cornbread with Dried Apricots and Pecans
A sweet and moist bread baked from gluten-free cornmeal, enhanced with chopped dried apricots and crunchy pecans. Ideal as a snack or for breakfast.
Why this dish is good for you
Corn provides fiber and energy. Dried apricots are high in fiber and provide energy. Pecans offer heart-healthy fats and antioxidants. This bread is rich in fiber, energy-providing, and heart-healthy.
Ingredients
- Corn200 g
- Rice50 g
- Egg120 g
- Almond milk200 g
- Olive oil (Extra Virgin)15 g
- Baking powder (aluminum-free)2 Stück
- Salt2.5 g
- Dried apricots50 g
- Pecans30 g
- Honey1 Stück
Method
- 1
Preheat the oven to 180°C (fan oven). Lightly grease a loaf pan.
- 2
In a large bowl, mix cornmeal, rice flour, baking powder, and salt.
- 3
In a separate bowl, whisk eggs, almond milk, olive oil, and optional honey. Add the liquid ingredients to the dry ingredients and stir briefly.
- 4
Fold chopped dried apricots and pecans into the batter.
- 5
Pour the batter into the prepared pan and bake for about 30-35 minutes until the bread is golden brown and a toothpick comes out clean.
- 6
Remove from the oven, let cool slightly, and slice.
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