Cornmeal is a product created though grinding up dried corn kernels into a crusty, textured, powdery meal. This product is very starchy and adds substance and density when added to foods. Although it can support the feeling of fullness and satiety, it is also very high in carbohydrates, has a very strong glycemic response to the blood sugar, and should be used in moderation to support dieting efforts at weight loss. Fine, medium and coarse textures exist to provide the right texture and density to meals, or as coatings on fried foods.
Step 1
Give cornmeal a nuttier and richer flavor by toasting it in a dry skillet until it is a golden brown color. Add this rich texture to baked goods using whole wheat flour, olive oil and stevia as a sugar substitute. Cornmeal will add substantial density and flavor to support the feeling of fullness and satiety.
Step 2
Place 1/4 cup of yellow cornmeal in a shallow pan with 2 tsp. olive oil, and then dredge four to five scallops thoroughly. Cook for a total of three minutes on each side or until they appear golden brown. Serve over watercress and sauteed mushrooms for a complete meal.
Step 3
Add 1/2 cup of quinoa flour to 1/2 cup of stone-ground whole cornmeal. Next, add 1 tsp. of baking powder and 1/8 tsp. of salt to the cornmeal mixture. Mix these dry ingredients together in a food processor, then add 3 to 4 tbsp. of cultured butter or coconut oil and 1/4 cup of rice milk to the mixture. Drop large spoonfuls of the quinoa-cornmeal biscuit batter onto a baking sheet and bake at 450 degrees F for 15 minutes. These are hearty biscuits, but are gluten-free, dairy-free and sugar-free to support a healthy diet.
Member Comments