Snack

GFCFSF Blueberry Cornbread is for Snack.

GFCFSF Blueberry Cornbread takes 15 minutes to prepare.

GFCFSF Blueberry Cornbread takes 25 minutes to cook.

GFCFSF Blueberry Cornbread makes 20 servings.

The ingredients for GFCFSF Blueberry Cornbread are:

1/2 cup millet flour
1 1/4 cup cornmeal, gluten-free
1/4 cup cornstarch
1 tsp Baking Powder
1 tsp Baking Soda
1 tbsp EnerG Egg Replacer
1/4 cup Almond Breeze (Milk) Unsweetened Original
1/4 cup water
2 cups of sliced very ripe peaches
1 cup of frozen, unsweetened blueberries
1/4 cup Olive Oil

Here is how you make GFCFSF Blueberry Cornbread:

Preheat oven to 375FMix dry ingredients (flours, cornstach, baking powder and soda)Puree peaches and mix into dry ingredients along with olive oilWhisk egg replacer with almond milk and water until frothyAdd egg replacer to other ingredients and mixFold in blueberriesPour into a 9x9 greased panBake at 375F for 20-25 minNumber of Servings: 20Recipe submitted by SparkPeople user IVORY1825.

The nutritional information for GFCFSF Blueberry Cornbread is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 81.9

• Total Fat: 3.2 g
• Cholesterol: 0.0 mg
• Sodium: 92.2 mg
• Total Carbs: 13.0 g
• Dietary Fiber: 2.0 g
• Protein: 1.1 g

The dietary needs meet for GFCFSF Blueberry Cornbread is Gluten Free