Almost Cornbread

Almost Cornbread in skillet

1/2 cup ground sunflower seeds (update: I now use ground pecans*)

1 cup oat flour

1/2 cup cooked quinoa

1/2 cup garbanzo bean flour

1 tsp. salt

1 TBS. baking powder

2 TBS. sugar

4 TBS. butter, melted

2 eggs

1 1/2 c. buttermilk

Preheat oven to 425 degrees.  Mix all the dry ingredients in a food processor. Pour the dry ingredients into a bowl. Add the remaining ingredients.  Stir with a fork until all the ingredients are moist.  Pour into a greased skillet (iron is best, but a muffin tin works too). Cook until brown about 25 - 30 minutes.




*I changed the sunflower seeds because I noticed later that I am sensitive to them. They give me brain fog and a headache.  Many with salicylate intolerance can handle cashews. Ground cashews can be substituted.  I am sensitive to cashews (think histamine intolerance).  The goal is to add a little texture, and nuts and seeds also add oil to the recipe.