Gluten-Free Sage & Honey Corn Bread

Gluten-Free Sage & Honey Corn Bread
Sage

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



Ingredients:

  • 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.

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    Parsnip & Apple Sauté

    Parsnip & Apple Sauté

    Parsnips have never been my favorite. I believe the first time I tried them I was already in my twenties, and their sweetness took me by surprise. I wanted desperately for them to taste a bit more savory, even when roasted. But there is something else I can't quite put my finger on when it comes to parsnips. Is it the Earthy tones? But I love beets, which even I admit can taste like dirt. I've heard parsnips described as "spiced," like nutmeg and cinnamon, but I can't say that's ever come to mind when I bit into one. Maybe that means my tastebuds just aren't quite on the parsnip game, but either way, there are still only a few ways I like to eat parsnips. 

    1. Cauliflower Parsnip Soup with Caramelized Onions and Apples (this is my favorite way to eat parsnips)

    2. Roasted like french fries (yes, it's true! 😳)

    3. This. Sautéd with apples and sage and eaten like a sweet-n-savory hash

    And I wouldn't even have known about the third one if it wasn't for a serendipitous day when I waked in the grocery store and there was a big table of samples from the deli. What were they serving? Latkes topped with parsnip apple sauté. And of course the latke was good (fried potatoes, duh), but I was also taken aback by how much I liked that parsnip apple sauté. And rather than trying to convince the clerk to give me five more free samples, I figured I'd come up with my own rendition.

    Parsnip & Apple Sauté
    Parsnip & Apple Sauté

    Really I'd say this is the sort of dish you might serve as a side at dinner, next to a roast chicken, or naturally, on a latke, but I ended up eating for breakfast a few days in row, polishing off the pan every time. It's a bit like a hash, but apples don't get the same sort of crisp as potatoes might, which is why I'm calling it a "sauté." And if you're thinking the parsnips and the apples make this dish sweet, you're right... but, minced garlic, onion, sage, black pepper and a pinch of salt also go into the pan, making it over all much more complex and truly a special combination. 

    Parsnips are also an ideal thing to make through out the winter. Did you know that they can be stored for six months after harvest and their flavors will remain just about the same? Apples, when stored properly, have a similar shelf life. So whether you're into eating seasonally or not, you can buy the ingredients for this dish basically throughout the entire year, and they'll still taste great. 

    Parsnip & Apple Sauté

    P.S. I am in love with this bowl. I happened upon it at TJ Maxx--it was the only one of it's kind- and have since found all sorts of ways to use it. I've never thought of sage as a blue color, but I love how this bowl echoes that colors of sage. 😍

    Parsnip & Apple Sauté

    Published January 11, 2018 by
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    Serves: 3   |    Total Time: 20 minutes



    Ingredients:

    • 4 medium parsnips
    • 1 medium apple
    • 1 medium sweet yellow onion 
    • 1 teaspoon minced garlic
    • 1 tablespoon coconut oil  
    • 1 tablespoon minced fresh sage
    • 1/4 teaspoon ground black pepper
    • Salt to taste 

    Directions:

    1. Finely dice the onion. Then, peel and dice the parsnips into 1/2 inch cubes, and dice the apple removing the core (I leave the peel on the apple, but you may peel it if you prefer).
    2. Heat coconut oil in a medium-sized skillet over medium heat. When the oil glistens, add the onion and minced garlic to the pan, sautéing until the onion is transparent.
    3. Add the parsnips and apples to the pan, and stir. Sauté, stirring occasionally, for 10 minutes, or until the edges begin to brown and the parsnips are tender.
    4. Mince the sage, and add it to the pan, along with the pepper and salt to taste. Cook for 2 more minutes, stirring occasionally, and then serve hot.

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    Paleo Pork, Butternut, and Mushroom Stuffing

    Paleo Pork Stuffing

    Ok, what's the best part about Thanksgiving dinner?! The stuffing of course! (If you said pie, I'm willing to accept that answer too 😉). Now, if you know me or read this blog a lot, you might be thinking, uh, Caitlin, how can you say that stuffing is the best part about your Thanksgiving dinner when you're not that into bread? Well, to be perfectly honest, I don't have much of an answer for you. I've always loved stuffing. So much so that my dad and I would make it for dinner all the time when I was a kid -- not just on holidays. That was the best. 

    Paleo Pork Stuffing

    What's difficult is making a really good Paleo stuffing. Gluten-free? No problem! Toss some corn bread in the oven and you've got yourself a deal. But grain-free? now that's in interesting predicament. 

    Since my dad and I would often make stuffing for dinner on non-holidays, I decided that my Paleo stuffing would be dinner-appropriate: something you could eat as a main dish or as a side dish. Instead of making paleo bread for this recipe (that sounds like a lot of work!) I simply used ground pork, mushrooms, butternut squash, celery, onions, and plenty of spices and herbs to give it that stuffing flavor. 

    Paleo Pork Stuffing

    Not going to lie, I'm in love with this stuff. I ate it for three meals in a row, and that's not something I do very often. (Stuffing for breakfast? Uh, when it's full of real ingredients like this, I have no shame!). 

    Happy turkey day everyone! May your holiday table be full of warmth and joy.

    Paleo Pork Stuffing

    Paleo Pork, Butternut & Mushroom Stuffing

    Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

    This is made to be a stuffing-like side dish for Thanksgiving, but is actually good as a main dish, too!

    Serves: 4 main dish servings, 8-12 side dish servings   |    Total Time:



    Ingredients:

    • 1 pound ground pork
    • 1/2 yellow onion, diced fine
    • 2 cloves garlic, minced
    • 2 stalks celery, diced
    • 1 cup sliced crimini mushrooms
    • 1 cup diced butternut squash
    • 1 teaspoon coconut oil
    • 2 teaspoons ground dried sage
    • 1 teaspoon dried Thyme
    • 2 teaspoons dried rosemary OR 1 teaspoon fresh rosemary
    • Salt & Pepper to taste

    Directions:

    1. Heat coconut oil over medium heat. Once oil is hot, add the onion, garlic, and celery to the pan. After 2 minutes, add the mushrooms and butternut squash. Continue to cook, stirring occasionally, until onions are transparent and mushrooms are tender.
    2. Add pork to the pan. Use a wooden spatula to break up the meat into fine grounds. Cover, and let cook until meat is browned.
    3. Add herbs, and stir until well incorporated. Finally, season with salt and pepper to taste. Serve warm.

    2 Comments