From the Kitchen of Robyn Maher
This cornbread variation is the perfect accompaniment to the recipe for Creamy Pumpkin Chicken Chili that I posted last week, but it will go well with any seasonal soup or holiday menu. It’s also wheat-gluten free, if that’s a concern.
Gluten-Free Pumpkin Cornbread
1 cup cornmeal
1/2 cup high-protein baking mix
1/3 cup almond flour
2 teaspoons baking powder
1 cup pumpkin puree
1/2 cup unsweetened vanilla almond milk
1 egg
1/3 cup liquid egg whites
1/4 cup honey
1 snack-sized container unsweetened applesauce
4 tablespoons coconut oil, melted
1 teaspoon vanilla extract
Preheat the oven to 350 F. Combine the cornmeal, baking mix, almond flour, and baking powder in a bowl and stir to incorporate. Set aside. Blend the rest of the ingredients in a mixer or mix by hand. Add the wet ingredients to the bowl of dry ingredients, and stir to combine. Do not overmix. Spray a 9-x-13-inch pan with nonstick spray, and pour the mixture into it. Bake for 20 to 25 minutes, just until the center is cooked. Cut into squares, and serve.
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IFBB Bikini Pro Robyn Maher is a fitness and nutrition expert who has
been featured on national and local TV. A graduate of Brigham
Young University with a degree in exercise science and wellness,
Robyn is an NASM Certified Personal Trainer and Fitness Nutrition
Specialist, YogaFit certified instructor, NPC judge and prep coach,
and the promoter of the IFBB/NPC Salt City Showdown. She’s also a
fitness model, public speaker, and mom of three who loves creating
healthy recipes and educating others on how to live an active, fit
lifestyle. Robyn lives near Salt Lake City.
