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Sunyatta's Sweet Potato Cornbread

Sunyatta's Sweet Potato Cornbread

 Wha Wi Ago Need

  • 1 egg's worth of egg replacer (non-allergenic since it does not contain any gluten or dairy)

  • 3/4 cup almond or rice milk (non-allergenic since it does not contain dairy, lactose, and casein)

  • 3/4 cup canned or fresh sweet potato (rich in Vitamins A and C, great source of fiber)

  • 2 tablespoons coconut oil (healing fat, prevents heart disease)

  • 1/2 tsp nutmeg (reduces blood pressure, helps detoxify the body, good source of calcium)

  • 1/2 tsp cinnamon (rich source of anti-oxidants, stabilizes blood sugar, prevents heart disease)

  • 1 cup cornmeal (rich in B-vitamins and iron)

  • 1 cup spelt flour (great source of manganese, prevents heart disease and type 2 diabetes)

  • 1 teaspoon baking soda

  • 1 1/2 teaspoons non-aluminum baking powder

  • 1/2 teaspoon celtic sea salt or Himalayan salt (most natural kind of salt, rich in electrolytes and minerals)

  • 3 tablespoons Turbinado sugar, packed (less refined sugar, contains mineral rich molasses)

Mek Wi Dweet

  1. Heat oven to 375°. Grease and flour 12 muffin cups or 1 9 x 9 baking pan.
  2. Mix cornmeal, flour, baking soda, baking powder, and salt in a bowl.
  3. In another bowl, mix the sugar, egg replacer, plant-based milk, sweet potato, and coconut oil. Combine the two mixtures and stir until blended. Pour into baking pan or muffin cups (about 3/4 full or almost to the top for high top muffins).
  4. Bake at 375° for 20 to 25 minutes.
  5. Serve warm or at room temperature. Makes 12 muffins or one pan.