Are you wondering why I am making a wheat-free treat? Welllllll….you don’t need to be on a special diet to enjoy wheat-free treats! Really we eat a lot of recipes each week that are wheat-free, and we don’t even realize it. Do you love corn bread? Would you devour some double chocolate quinoa muffins? Or do you love a big bowl of oatmeal topped with nuts, dried fruit, and some pumpkin puree? Then yup- you enjoy wheat-free treats!
I am excited to share Lauren Kelly’s new recipe book The Everything Wheat-Free Diet Cookbook. The book is seriously packed full of delicious recipes. I marked so many pages that I plan to make, my book is bulging from my page markers! When I was trying to decide what to make from the gorgeous book, I was torn between the corn souffle (which is on my kitchen bucket list,) corn fritters, or sweet corn bread. The deciding vote was due to the left-over dried figs on my counter, and sweet blood oranges I picked up at the local produce stand. I had to adapt Lauren’s winter cranberry orange corn bread to double my recipe, and include some of the ingredients I had in my kitchen.
This wonderful cookbook has 300 recipes that are easy to make, packed full of healthy and delicious flavors. AND each recipe is special for everyone, from improving your health, increasing energy levels, helping with weight loss, and preventing inflammation and disease.
Preheat oven to 350 degrees Fahrenheit. Butter inside large bread loaf pan, or 9 x 9 inch square pan.
In medium mixing bowl, mix together Greek yogurt, zest of orange, juice of orange, melted butter, eggs, almond milk, honey, and brown sugar.
In small bowl, mix together corn flour, rice flour, baking powder, salt
Mix together the wet and dry ingredients, then add in diced figs, and chopped pecans.
Pour batter into buttered pan, then bake for 50-55 minutes depending on oven.
For glaze, in small bowl, mix together 1/4 cup juice of blood orange, zest of blood orange, and 1-2 cups powdered sugar. Mix glaze together well, glaze should be loose enough to drizzle on top of bread.
Cool bread completely, then drizzle with glaze.
Some corn bread recipes can be too dry, and really not appetizing from all the crumbles. This bread on the other hand is really delicious, and VERY moist! I topped a slice of the fig and orange bread with some of the Strawberry Chia Pudding I made last week, what a delicious combination and so healthy! Would you like a slice?
Would you like to explore this lovely book? Here is your opportunity- we are giving away this cookbook to one lucky reader, AND Lauren will personally sign your copy! Entering the giveaway is easy, in a comment below let me know your favorite wheat-free dish? Or What is your favorite wheat-free flour to work with in your recipes?
Here are additional opportunities to enter, it is mandatory to leave a comment for each additional opportunity:
1. Like Cafe Terra on Facebook.
2. Like Lauren Kelly, Certified Nutritionist on Facebook.
3. Like CafeTerraBlog on Pinterest.
4. Like LKellyNutrition on Twitter.
Giveaway ends April 20th at 12:00am EST.