t seems most people have a preferred time of year, and here in North Idaho, fall tends to be a favorite. Almost overnight gardens come to a close, the leaves begin to change, lightweight jackets are donned, and an extra blanket appears at the foot of the bed.
With each change of season, I struggle to decide if I have a favorite. While pondering this once again, I realize that it’s more the change of the season that I seem to enjoy rather than the season itself. I welcome the advent of fall knowing that right when my kitchen begins to threaten monotony, prospects to diverge give my daily tasks redemption.
Hearty soups and stews have made their way back to our menu, and while they can often stand alone to make a frugal meal, a simple side not only lends variety, but also stretches those frugal soups and stews to make them even more affordable. One of our standard sides is none other than the basic cornbread.
1 Tbs. ACV
1 cup Nut or Seed Milk
1/3 cup Avocado Oil
2 Large Eggs
1/4 cup Honey
1 cup Organic Yellow Cornmeal
3/4 cup Gluten Free All Purpose Flour Blend
1/4 cup Tapioca Flour
1 Tbs. Baking Powder
1/2 tsp. Sea Salt
To Make: Preheat oven to 400℉ and grease an 8×8 inch pan before beginning..
Step 1: Whisk together apple cider vinegar and nut/seed milk. Let stand for about five minutes to make “buttermilk”.
Step 2: To the “buttermilk”, add avocado oil, eggs, and honey, and whisk to combine.
Step 3: In a separate bowl, sift together remaining ingredients.
Step 4: Fold dry ingredients into wet ingredients, and mix until just combined.
Step 5: Pour into a well greased 8X8 pan, and bake at 400℉ for 20-25 min.