Cherry Pumpkin Seed Corn Bread; gluten-free

Okay, it's not exactly the time for Christmas trees and snowmen, but my boys love anything baked into those shapes any time of year. Especially if it's corn bread. And one of the best things about corn bread (as if you needed another!), is that it's so easy to add yummy and nutritious tidbits to your recipe. 

An easy one, this recipe took about 45 minutes total, mostly baking time. And I wanted to show everyone my new bigger than life mixing bowl. When i first got it, I thought, 'what am I going to with suck a huge bowl'. But it's now my favorite. Nothing ever spills out and I feel very fancy every time I use it. Which in turn makes everything I bake taste better! 

Ingredients

• 1 & 1/2 cup brown rice flour
• 1 & 1/2 finely ground cornmeal
• 1/2 cup tapioca flour (or starch)
• 1 tbs & 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 cup coconut sugar (or any of your choosing)
• 4 eggs
• 1/2 cup melted butter (or if vegan: coconut milk; fat and liquid blended together)
• 1 tbs mixed ground chia and flax seeds (optional)
• 6 drops liquid stevia (use 1/2 cup sugar if not using stevia)
• 1 cup milk (or any non-dairy alternative)
• 1/2 cup dried cherries (halved)
• 1/2 cup raw pumpkin seeds (chopped)

Directions

Preheat oven to 400 degrees F. Coat muffin pan with butter or oil. Set aside.

In a big bowl combine rice flour, cornmeal, tapioca starch, baking powder, salt, and sugar.

In a medium-sized bowl, whisk together eggs, milk, butter (cooled), seeds, and stevia. 

Add the wet ingredients to the flour mixture and mix with an electric mixer until combined.

Now add in your goodies (meaning cherries and pumpkin seeds or whatever suits your sweet tooth).

Fill muffin tins almost full. Bake for 15-20 minutes or until you insert a toothpick and it comes out clean.

If using muffin mold pan for fun shapes, cut baking time to 15 minutes. 

Enjoy with butter, honey, or jam.