Savoury Corn Bread

In February of 2013, I attended a series of GAPS Support Classes hosted by the Weston A. Price Foundation Toronto Chapter. Throughout eight session we learned the foundations of the GAPS diet and the connection between a compromised gut and psychological and physiological issues.  We also discussed foods to include and avoid, supportive supplements as well as recipe demonstrations emphasizing healing meat stocks, fats, fermented vegetables and dairy, and the wonderful uses of gelatin.

For those who are unaware of what GAPS is, GAPS stands for Gut and Psychology Syndrome and was designed by Dr. Natasha Campbell-McBride. It is defined as a condition, which establishes a connection between the functions of the digestive system and the brain.  The diet limits certain carbohydrates while emphasizing foods that promote the healing of the digestive tract.  

If you would like to learn more about GAPS, you can visit this site for more information.

The recipes I walked away with from each session are incredible and one of my favourites is the ‘Corn’ Bread. This delicious savoury bread contains no corn, but is reminiscent of cornbread in texture and colour. The following recipe contains dairy, but can be made into a non-dairy version.

Savoury Corn Bread

Preheat oven to 350F
Butter or oil a small loaf pan

Ingredients

  • 6 eggs
  • 1/4 cup coconut oil + 1/4 cup olive oil
  • 1/2 cup grated daikon radish (or you can substitute carrots or zucchini)
  • 1/2 cup kefir (or coconut milk + 2 tsp lemon juice)
  • 2/3 cup coconut flour (sifted)
  • 1/3 cup grated hard cheese (I used cheddar)
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 tsp baking soda

Instructions

  • Mix all wet ingredients in one bowl
  • In a separate bowl, mix all dry ingredients
  • Add dry ingredients to wet ingredients and mix well with a wire whisk
  • Pour batter into loaf pan
  • Bake for 40 – 50 minutes

Cool for 5 minutes and take out of loaf pan to cool on rack.

Enjoy with butter, slices of avocado, smoked salmon or whatever else you fancy!

I’m going to try the dairy-free adaptation soon by substituting the kefir for coconut milk plus 2 tsp of lemon juice and omitting the cheese.  I also want to try substituting the olive oil for ghee or just additional coconut oil.  I don’t generally like cooking with olive oil because of it’s delicate nature and prefer to use it raw.

I hope you enjoy this recipe as much as I do!

About Katherine Mossop

Katherine Mossop is a Toronto based Holistic Nutritionist with a passion for helping others enjoy real food in a processed world. She is dedicated to educating and guiding others to find their own path of health and vitality by enjoying real whole foods.

3 Comments

  • This looks so yummy! Have you tried the dairy-free version yet? I’m wondering how much of a difference the cheese makes. Also, do you think lime juice would work OK instead of lemon?

  • thecuriouscoconut says:

    Have you tried the dairy-free version yet? I’m wondering how much of a difference the cheese makes. Also, do you think lime juice would be OK to use instead of lemon juice?

    • I find lemon and limes interchange quite well. I would definitely try the lime! I haven’t made a dairy free version yet, but would love to try sometime. Let me know if you give it a go!

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