Gluten-Free Sage & Honey Corn Bread

Gluten-Free Sage & Honey Corn Bread

Our sage plant went CRAZY this summer before suddenly wilting. While the leaves were still in good shape, I picked tons, and brainstormed all the ways to use them while they were still fresh. This is what lead to this discovery: sage corn bread. 

Before, I'd put hatch chilies in corn bread, jalapeños, fresh corn kernels, and even sautéd red onion, but never sage. Sage is one of my favorite herbs that lends such a distinct flavors to roasts and I love the way it smells. Adding in a bit of honey balances it out — sweet and savory, together.

Gluten-Free Sage & Honey Corn Bread

It is the middle of summer, so I baked this in our toaster oven (affiliate link!), in the garage, to keep the house nice and cool. I do this all the time — love keeping the house a bit cooler!

Warm, with a pat butter, this corn bread makes for an absolutely delicious side served with chili, soups, or even barbeque beans! I'll eat it with a fried egg for breakfast, too. You could also bake each loaf in a mini-loaf pan, topped with a single sage leaf, and gift them to friends and neighbors. 

The whole recipe is gluten-free (I find that I never miss the wheat in corn bread, it’s so so good and moist with just corn meal!)

If you grow your own sage, or know someone that does, this recipe is a must-make in late summer or early fall, and it turns out so pretty! 

Gluten-Free Sage & Honey Corn Bread
Gluten-Free Sage & Honey Corn Bread

Gluten-Free Sage & Honey Corn Bread

Published August 30, 2018 by
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Serves: 6   |    Active Time: 30-40 minutes


  • 2 cups yellow corn meal
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/2 cups whole milk yogurt
  • 1/4 cup melted butter, cooled + 1 pat of butter for greasing pan
  • 1 egg
  • 1/4 cup honey
  • 2 tablespoon fresh sage, minced plus 6 whole sage leaves for top of bread

  • Directions:

    1. Preheat oven to 400°F. Place 1 pat of butter in the a 10-inch pan (a pie pan, an oven-safe cast iron skillet, or a baking dish) and place in oven while it preheats.
    2. In a medium size mixing bowl, stir together the corn meal, baking soda, baking powder, and salt.
    3. Add yogurt, butter, egg, and honey, and stir using a rubber spatula until a batter forms. Fold in minced sage.
    4. Using oven mitts, pull baking pan from oven. Tilt it back and forth to grease the pan evenly. Pour batter into pan, spreading into even layer with a spatula. Arrange the 6 whole sage leaves on top as desired.
    5. Place pan in preheated oven and bake for 20-30 minutes (shorter time is needed for a cast iron pan — more for a glass dish). Test doneness by inserting a toothpick into the middle. The toothpick should come out clean, and the top of the bread should be golden. Allow to cool 5 minutes and serve with butter and honey.


    Grain-Free Butternut Squash Pie with Pecan-Crumble Crust

    Grain-Free Butternut Squash Pie with Pecan-Crumble Crust

    There are too many good recipes to share with you all this month! I usually only post two recipes a week, but this month I just couldn't get everything to fit into that schedule. My options were to ditch a recipe or publish an extra, and well, the answer was clear once we had a bite of this butternut squash pie with pecan crumble crust. 

    My good friend had a butternut squash pie making craze last year, and while he seems to now be over that caramelly, cinnamon-y flavor, I'm still stuck on it. 

    What I needed though, to really make the ultimate butternut squash pie, was an alternate crust. I've always been partial to graham cracker crusts (the kind you find on many cheesecakes) but wanted to keep this recipe from-scratch and grain-free.

    Grain-Free Butternut Squash Pie with Pecan-Crumble Crust

    Pondering this crust dilemma brought me to pecans. It wasn't sure pecans would work in place of graham crackers, but I had a hunch. I was nervous about it, putting the pie into the oven. A few friends stopped by and I explained to them it was just an experiment and could go terribly wrong. 

    Out of the oven it came and I was, even then, a little nervous. I took pictures, serving everyone else, and then grabbed the last piece for myself, topping it with an oversized dollop of whipped cream.

    Grain-Free Butternut Squash Pie with Pecan-Crumble Crust

    It was my butternut-pie-making-friend who said it first: a crust made of pecans is like a butternut pie inside of a pecan pie. A custardy filling nestled inside a crunchy, sweet, nutty shell. 

    He was right: it was a butternut squash pie inside of a pecan pie. The butter and sugar caramelized in the oven while the pecans toasted, making something so delicious it stole the show, even from the pie filling itself. 

    In this pie, crust is no longer just a vehicle for transporting filling. It's a part of the experience, as must as every other ingredient. 

    Grain-Free Butternut Squash Pie with Pecan-Crumble Crust

    Grain-Free Butternut Squash Pie with Pecan-Crumble Crust

    Published December 15, 2017 by
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    Serves: 8   |    Total Time: 1 hour 15 minutes


      For the crust:
    • 2 cups pecans 
    • 1/3 cup packed light brown sugar or coconut sugar
    • 4 tablespoons butter, melted
    • 1/2 teaspoon ground cinnamon 

    • For the filling:
    • 10 ounces frozen cubed butternut squash, thawed
    • 1/4 cup packed light brown sugar or coconut sugar
    • 1/4 cup wildflower honey
    • 2/3 cup half-and-half 
    • 1-1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon salt 
    • 3 eggs
    • 1 tablespoon butter, melted 
    • 1 teaspoon vanilla extract 

    • To serve:
    • 1/2 cup heavy whipping cream
    • 1/2 teaspoon vanilla extract


    1. Preheat oven to 350°F, and grease an 9-inch ceramic or glass pie pan .
    2. Put pecans in a food processor and pulse to grind them into a fine crumb. Scrape sides frequently to ensure even chopping. Few larger chunks should remain (several are ok but for the most part you are looking for an even, fine crumb). Scrape pecan crumbs into a bowl, and add sugar and melted butter. Use a spatula to stir until everything is combined and crumb should stick together when squeezed between two fingers. Now, press crumb mixture into prepared pie pan, working it up the sides and into an even layer along the bottom to form a crust. Tip: use the flat bottom of a glass to make a smooth bottom. Make sure there are no gaps or cracks, and then set aside.
    3. In a blender, combine: thawed butternut squash, sugar, honey, half-and-half, cinnamon, nutmeg, ginger, salt, eggs, melted butter, and vanilla. Puree until completely smooth, scraping sides down as needed. Then, allow mixture to rest for 5 minutes so any air bubbles have time to float to the top.
    4. Pour butternut mixture into prepared pie shell, filling it until almost—but not quite- full (shoot for 90-95% full). Place in oven and bake for 45-55 minutes, until custard filling jiggles slightly in the middle but not at the edges. Turn heat off, and allow pie to cook in oven with the door open for 10-15 minutes. This super slow cooling method will prevent the custard filling from cracking.
    5. While the pie cools, make the whipped cream. Add heavy cream to a bowl and whip with an electric mixture until it beings to hold peaks. Add vanilla, and beat 30 more seconds.
    6. Serve pie with dollops of whipped cream (ice cream would be good as well!).


    Instant Pot Lamb & Winter Squash Tagine with Apricots

    Lamb & Winter Squash Tagine with Apricots

    After circling campus not once, but twice, before finding a parking spot, I jumped out of the car and half walked, half ran to the ATLAS building--one of my favorite buildings on campus when I was a student. It was probably just my favorite because it hosted a tea shop, but today I didn't have time to wait in line for a cuppa. 

    The building was exactly the same but I still felt a bit lost, my years away from campus quickly piling up. When I finally found the basement, rows and rows of stackable chairs were already filled with students. A projector blasted light to a screen in the front, which said, "Kimbal Musk: Real Food For Everyone." 

    I found a seat in the back--the only place there was room- and pulled Evernote up on my phone. Is this what it feels like to be a journalist? I wondered. 

    When Kimbal emerged on stage there was applause, and he started into his presentation quickly. First, a quick background on his life, then a slide for each of his new ventures, all aiming towards to same goal: make the production of real food (i.e., not industrial food) scalable, so that everyone can be healthier, farmers are supported, and our food is good

    I jotted down just about everything I heard, as is my note-writing style. Over the last year I have started writing a monthly food trend report at work, which is sent to our clients or whoever else signs up (if you're interested, you could sign up here). 

    An hour later I was back on the street. My mind circled on what Kimbal said, the questions students asked, and questions I wished I had time to ask. I thought to myself, If I were a journalist, what would be the lead story here? As a marketer, just pretending to be a journalist for the morning, I was coming up short. I dove head-first into other work hoping an answer would just come to me.  

    Instant Pot Lamb & Winter Squash Tagine with Apricots
    Instant Pot Lamb & Winter Squash Tagine with Apricots

    Of Kimbal's three projects, the one I am most familiar with is The Kitchen restaurants. When I was a kid, and my dad didn't feel like cooking dinner, we went out. The Kitchen was one of our hot spots, at least until it became impossible to get a table after 5pm. One of the first menus had the best butternut squash soup I've ever had, now glorified in my memory with impossible flavors.

    However, it was his third project that inspired me the most: Square Roots is a plan for urban farming. (I know, I know, I skipped his second... but I was just trying to get to the recipe already! His second project is called Learning Gardens). While I have no background in farming, I have a romantic vision of what it means to grow your own food. That vision is squashed each time the seasons change--here in Colorado I can't expect to grow much past October. (This very morning, I went to water the few plants that survived our recent snow storm, only to find our hose was frozen through. So much for that plan). However, with a blog name like Foraged Dish, you can imagine that eating real food, that can be picked with your very own hands, lies near and dear to my heart. There's something spectacular about nurturing growth. Home grown, or locally grown food always tastes better to me. If nothing else, it's an emotional connection to the food, that triggers something in my brain, fooling me into thinking it's better tasting. 

    While I'm still not sure what "lead story" a seasoned journalist would've found, I left inspired to do even more of my own urban homesteading. Something possessed me to download four books about building chicken coops yesterday, and two about backyard farming. The minute I planted the garden this spring, there was a sense it wasn't big enough. Next year, I told myself. Next year. 

    This tagine is everything you want in a stew on a cold winter day. It is sweet from the squash, and spicy from the blend of spices. Both flavors pair perfectly with lamb. And it's easy to find local lamb, at least in these parts! Head to your farmers market, or ask your grocer if their lamb is local. You can use almost any type of winter squash (I would skip spaghetti squash, but butternut, kabocha, and pumpkin would all work well), so use something from a fall farm stand or better yet, something you grew this summer. The chickpeas are optional (obviously including them would make this dish not Paleo compliant), but I find they add something that would be missing otherwise. Then again, I'm just a sucker for chickpeas.

    Instant Pot Lamb & Winter Squash Tagine with Apricots

    Instant Pot Lamb & Winter Squash Tagine with Apricots

    Published November 9, 2017 by
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    Serves: 6   |    Total Time: 50 minutes


    • 1 pound cubed lamb shoulder
    • 1 tablespoon coconut oil
    • 1 onion
    • 3 cloves garlic
    • 1 inches fresh ginger
    • 1/2 pound or medium-sized winter squash (I used Red Kuri, but kabocha, or butternut would all work well)
    • 1 tablespoon ras el hanout (buy it, or make your own - I used half of this recipe)
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon salt
    • 2-3 cups beef stock
    • 3/4 cup dried apricots
    • 1 14-ounce can diced tomatoes
    • Optional: 1 14-ounce can chickpeas (For Paleo, skip these)
    • For serving: A few leaves of cilantro
    • For serving: Cooked cauliflower rice, rice, quinoa or couscous


    1. Heat coconut oil in the bottom of your Instant Pot on the sauté setting. Dice onion, and add to the pot. Sauté until transparent.
    2. Add cubed lamb to pot, browning on all sides. Mince garlic and ginger, and add to pot. Stir.
    3. Cube the squash: first, cube the squash in half, and remove the seeds. (you can choose if you would like to remove the skin. I leave it on for kabocha and red kuri squash, as it gets quite soft). Dice into 1-inch cubes. Add to the pot, along with the ras el hanout, black pepper, salt, stock, dried apricots, canned tomatoes, and chickpeas, if using. Stir everything until incorporated. Then, secure the lid on the Instant Pot and set to “Stew” setting for 20 minutes.
    4. Once 20 minutes is up, release pressure. Serve over cauliflower rice/rice/quinoa/couscous, and top with a few cilantro leaves. Serve hot.

    Instant Pot Lamb & Winter Squash Tagine with Apricots & Chickpeas