Fluffy Cornbread

Ingredients

2 cups (264 g) coarsely ground yellow cornmeal
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons baking powder
1 egg (50 g, weighed out of shell) at room temperature, beaten
4 tablespoons (56 g) unsalted butter, melted and cooled
1 1/2 cups (340 g) plain yogurt, at room temperature (can substitute an equal amount of sour cream or buttermilk)
4 (45 grams) tablespoons coconut sugar

Directions

• Preheat your oven to 400°F. Grease a 12-inch cast iron skillet or an 8-inch square or round pan, and set it aside.
• In a large bowl, place the cornmeal, salt, baking soda, baking powder, and coconut sugar, and whisk to combine well. In separate bowl, mix the egg, butter,  and yogurt whisk to combine well.
• Create a well in the dry ingredients and pour in the wet ingredients.  Mix until just combined. The mixture will be relatively thin (thinner if you used buttermilk). Pour the mixture into the prepared pan. Bake for 20-30 minutes (closer to 20 minutes if using a cast iron skillet), or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean. Slice and serve immediately.
• Adapted from Old Fashioned Cornbread in Gluten-Free on a Shoestring

Kamut Cookies

Ingredients 

• 130 grams kamut flour
• 40 grams all-purpose flour
• ¹⁄₂ teaspoon baking powder
• ¹⁄₄ teaspoon baking soda
• ¹⁄₄ teaspoon cream of tartar
• pinch salt
• 60 grams butter
• 55 grams coconut sugar
• 1 tablespoon lard
• ¹⁄₂ teaspoon vanilla extract
• 3 tablespoons half and half

Directions

1. Preheat oven to 350°F.
2. In a large bowl, mix together the flours, sugar, baking powder, baking soda, salt, and cream of tartar. Mix in fats with the pastry blender. The mix at this point should be crumbly and uniform. Mix the vanilla in the half-n-half and add to the mix. Mix with spatula until it is uniform and resembles really soft playdoh.
3. You can at this point refrigerate for 20 minutes to make the dough easier to handle, but it is not necessary. Be sure to roll out dough between two pieces of waxed paper! Roll to approximately 1/8 - 1/4" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter (I used the ring off one of my canning jars).
4. Transfer to cookie sheets or baking stone and prick with a fork. Bake 15 to 18 minutes (adjust the baking time up to dry them out more if the biscuits are too soft and fluffy), or until golden. Let cool on wire rack.
5. Optional: spread the backs of the cooled biscuits with melted bitter-sweet chocolate. Set the biscuits chocolate side up on the rack until chocolate hardens.
6. Store in an airtight tin -if storage is even necessary! They will go fast.

Recipe Adapted from Food.com

African Chicken Peanut Stew

Ingredients

• 2-3 cups cooked, shredded chicken
• 3 Tbsp olive oil
• 1 large yellow or white onion, sliced
• 3-inch piece of ginger, peeled and minced
• 6-8 garlic cloves, chopped roughly
• 2-3 pounds sweet potatoes, peeled and cut into chunks
• 1 15-ounce can of crushed tomatoes
• 1 quart chicken stock
• 1 cup peanut butter
• 1 cup roasted peanuts
• 1 Tbsp ground coriander
• 1/2 teaspoon cayenne, or to taste
• Salt and black pepper
• 1/4 to 1/2 cup of chopped cilantro

  Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.
 Add chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed.
Cover the pot and simmer gently for 90 minutes (check after an hour), or until the sweet potatoes are tender.
Add the shredded meat to the soup and serve with lime wedges, cilantro, and crema .

Also good served over rice.

Recipe adapted from Simple Recipe