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    Home » Recipes » Baked

    Blackberry Swirl Cornbread (Gluten-Free and Vegan)

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    This week has been a blur! Full of  dance recital practices for the Once Upon A Holiday show this weekend that Eliza is in, packed full of Holiday shopping, school choir recitals, and parties...you know, we are busy! Just like you are busy. It is sometimes hard to find a moment to feed yourself something that is good for you and tastes good too. This week I prepared in advance and made a few gluten-free treats to take with us while we were running all over Atlanta. This cornbread muffin recipe was by far the winner of all of the portable grab and go treats I made. I used paper baking molds that most people use for holiday gift baking..who knew they would be perfect for homemade treats on the run too.

    This cornbread muffin recipe is packed with a few key ingredients to help keep you healthy while on the run...

    Almond flour is low in carbohydrates, high in fiber and a high source of protein. It is also rich in vitamins and minerals, including iron, riboflavin, magnesium, potassium, calcium and vitamin E. Compared with all of the other nuts out there, almonds provide the most calcium and are beneficial for heart health and lowering cholesterol.

    Cornmeal is rich in antioxidants and high in fiber. It is also loaded with vitamin A for your eyes, calcium for your bones and teeth, potassium which serves multiple purposes including healthy heart function, and phosphorous which aids in energy production so it will help you fight off fatigue.

    Blackberries are also full of immune system boosting antioxidants, vitamin C to help fight off colds and flu, vitamin E, vitamin K, and folate.

     Agave to slightly sweeten these little snacks because compared to other sweeteners it has a low-glycemic index. Which simply means that when it is consumed, it won't cause a sharp rise or fall in blood sugar.

    I normally shy away from ranting and raving about vitamins and minerals and how important it is to take care of yourself. I figure that you are all informed, responsible readers and if you are a visitor of this site that you already make choices for a happier and healthier you. Just consider this post a friendly little reminder in this hectic time to take care of yourself even in the busiest of seasons when we often settle on sub par foods for convenience.  Take a moment to try out this cornbread muffin recipe while you are waiting on the laundry to finish and you will have healthy, delicious snacks on the run for days. Promise!

    If you’ve tried this Blackberry Swirl Cornbread Recipe, I would be so grateful if you would rate it. Let me know what you think in the comments below. I just love hearing from you, and your reviews and comments really help others that visit This Mess is Ours!

    Blackberry Swirl Cornbread Muffin
    Adapted from Love and Lemons Cornbread Recipe
    1 cup cornmeal
    ½ cup all purpose gluten-free flour
    ½ cup almond flour
    2 tsp. baking powder
    1 cup almond milk, unsweetened
    ¼ cup olive oil
    ¼ cup agave nectar
    ½ tsp. salt
    ½ cup blackberries

    Preheat oven to 350°F. Puree the blackberries in a blender until smooth and then pour into a small sandwich bag, seal and set aside.

    Whisk together all of the dry ingredients.  In a separate bowl whisk wet ingredients.

    Combine wet and dry ingredients and stir with a large spoon until incorporated. Do not  over mix.

     Pour into a greased 8 X 8 baking dish, or 6  individual paper baking dishes as I have for eating on the go.

    Cut a small piece off of on of the corners of the sandwich bag with the pureed blackberries. Gently pipe swirls or whatever designs you wish onto your cornbread and bake for about 25 minutes or until a toothpick comes out clean when inserted in the center.

    Allow to cool and wrap tightly in saran wrap until ready to eat. Best eaten warm or at room temperature.

    *This would also be really good with raspberries, cherries, strawberries...you get the idea! 

     We are happy to have shared this post at the Gluten-Free Friday’s link up party hosted by Vegetarian Mama, Eat.Live.Make, and Gluten Freed R.D.!  Hop on over to find more great gf recipes.

    Want to be a part of our online community outside of the blog? It’s easy!! All you have to do is follow @THISMESSISOURS on FACEBOOK, INSTAGRAM, TWITTER, YOUTUBE, or PINTEREST to see cooking demos and peeks into our day to day life.

    What are the health benefits of blackberries?

    Blackberries are a high fiber, low calorie fruit that is packed with manganese and Vitamins C and K. These nutrients help to regulate blood sugar levels and boost the immune system. They also contain a high amount of antioxidants to fight various illnesses and diseases.

    Click here for more information on the health benefits of blackberries.

    Frequently Asked Questions

    What's the difference between cornbread and corn muffins?

    The main difference between the two is that cornbread is savory, while corn muffins are sweet. In addition cornbread is usually baked in a skillet or pan. Corn muffins are often baked in cupcake pans.

    Are corn muffins healthy for you?

    Corn muffins are a much healthier alternative than most sweets. Using cornmeal instead of flour adds numerous nutrients to the recipe.

    Why are my corn muffins dry?

    A dry corn muffin is usually caused by using too much cornmeal. Try less cornmeal or more liquid next time.

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    Reader Interactions

    Comments

    1. Kathie says

      May 12, 2014 at 4:19 pm

      Wow! These look yummy! Question --- Besides gluten issues in the house, one has life-threatening tree nut allergies. Does anyone have a substitute for almond flour? Thank you!

      Reply
      • Meg says

        May 13, 2014 at 9:20 pm

        Hey Kathie,
        Thank you! You can try just upping the amount of all purpose gluten free flour to 1 cup and see how that works:)

        Reply
    2. Stacy says

      June 14, 2013 at 5:28 pm

      I loved this recipe. I tried it with some fresh strawberries from the garden. It was gone within an hour. We swapped out coconut oil for the olive oil and it worked well!

      Reply
      • Meg says

        June 14, 2013 at 9:46 pm

        Stacy, that sounds delicious! I am going to have to give that a try:)

        Reply
    3. Dana says

      December 21, 2012 at 8:11 pm

      Oh, these are so lovely! I'm definitely making these asap. Frozen berries okay, do you think?

      By the way I finally made your coconut cranberry almond bars and they were great! I used big unsweetened coconut flakes and just added a squirt of honey so my cuisinart didn't bust from trying to blend those sticky dates 🙂 I ate them pretty fast, and plan on more soon.

      Have a wonderful holiday!

      Reply
      • admin says

        December 21, 2012 at 8:41 pm

        Thanks Dana! I assume that you can use frozen berries instead of the fresh. I haven't tried it that way but would love to know how they turn out.

        I am so glad that you liked the raw bars! I will have to try them with honey and unsweetened coconut flakes next time. It sounds really great.

        Happy holidays to you and your family as well!

        Reply

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    About Meg

    Individual Strawberry Crisps

    Life can get pretty complicated, especially around dinner time. Whether you’ve got picky eaters, or bonafide allergy concerns, we’ve got some inspiration that’ll get you excited to bring all of those wants, needs and like-to-have’s around your family table. I’ve put together a couple of quick articles and guides to help you get started on your journey, or maybe just to help you get to know us a little better. So dig in and see what we’re all about. Just don’t judge – because we’re a total mess! More About Us

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