Pumpkin Cornbread

I've been on a blogging break lately. My world has been a bit crazy, as it turns out. In the last month, I've had my third child and moved into a new house (in that order). My dear parents and friends have been so supportive of me and my family during this time, providing us with lots of healthy, gluten free meals. I've been craving a lot of soup lately, and as it turns out, soup is a great meal to make for the new mom, especially one with a gluten sensitivity. (Check out Ali's post on nourishing the new mom for ideas on the perfect foods to feed moms during this phase of life.)

With all of these soups, stews, and chilis we've been eating lately, it's nice to have something "bready" to go along with them, so the other day I found a few minutes between nursing my newborn and chasing my toddler around the house to make this cornbread. The original recipe is one from Ali of the Whole Life Nutrition Kitchen; I adapted proportions and made a few ingredient substitutions to fit what I had on hand in my pantry.

Overall, this is an excellent cornbread, getting rave reviews from my husband and four year old (in fact, I was told that it was "scrumptious" at dinner last night). And it is really easy to make, which is what I need right now during this postpartum season of life.

Pumpkin Cornbread

Dry ingredients:
1 1/4 cup cornmeal
1/2 cup quinoa flour
1/2 cup sweet brown rice flour
1 tablespoon baking powder
pinch salt

Wet ingredients:
2 eggs
3/4 cup almond milk
3/4 cup pumpkin puree (I used a puree from a roasted pumpkin pie pumpkin, but you could use canned pumpkin if that's all you have)
1/4 cup agave
1/4 cup coconut oil, liquified

Preheat oven to 350 degrees. Grease an 8x8 inch baking dish with coconut oil.

Mix dry ingredients in a medium size bowl. In a separate bowl, whisk eggs through coconut oil until smooth. Add wet ingredients to dry and mix until just combined.

Pour batter into prepared baking dish and bake for 35-40 minutes, until a toothpick inserted comes out clean.

Baby News

My husband and I welcomed with love our new baby, Cole Christian, into the world on Tuesday, November 22, 2011. He was born at home (planned home birth) with the help of two amazing midwifes, Kate Saumweber-Hogan and Melanie Gray. I am so in love with this new little miracle, my third son. I thank God that he is healthy and perfect.