Peanut butter amaranth cornbread
This nutty, delicious take on cornbread provides a boost of fiber and protein.
Finding a way to get nutritious and delicious meals on the table may feel overwhelming. However, it’s important that we eat right because doing so improves our physical and mental health. Ancient grains such as amaranth are packed with fiber and protein. Fiber helps regulate cholesterol, blood sugar, hormone levels, and keeps our guts healthy.
This recipe first appeared on the Kaiser Permanente Mid-Atlantic States health blog.
Servings: 16 slices
Prep time: 10 minutes
Cook time: 20 minutes (baking)
Ingredients
- 2 cups ground cornmeal
- 2 cups ground amaranth flour
- 1 teaspoon salt
- 2 tablespoons baking powder
- 1 cup water
- 1 cup nondairy milk, such as almond milk
- 1/4 cup vegetable oil, such as canola oil or avocado oil
- 2 tablespoon ground flax seeds
- 1/4 cup natural peanut butter (I prefer crunchy)
- 1/2 cup unsweetened applesauce
- 1 tablespoon coconut oil or plant-based spread
Directions
- Preheat the oven to 400 degrees.
- In a large bowl, combine the cornmeal, amaranth, salt, and baking powder. In a smaller bowl, whisk together the water, non-dairy milk, vegetable oil, and ground flax seeds. Add the peanut butter and stir thoroughly.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Add applesauce and stir until just combined, being careful not to overmix.
- Place a cast-iron skillet in the warming oven for 2 to 3 minutes. Then, coat the inside of the skillet with coconut oil. If you don’t have a skillet, simply use an 8-by-8-inch baking dish and coat with oil without preheating the dish.
- Pour in the batter and bake for 15 to 20 minutes, until the bread is golden brown, and a toothpick inserted into the center of the loaf comes out clean.
Nutrition information (per serving)
- Calories: 210
- Total fat: 8 g
- Saturated fat: 2 g
- Cholesterol: 0 mg
- Sodium: 170 mg
- Total carbohydrate: 30 g
- Dietary fiber: 2 g
- Total sugars: 1 g
- Protein: 4 g