Lemon Cornbread with Strawberries and Cream
Lemony cornbread sweetened with maple syrup pairs perfectly with strawberries and cream for a modern, whole grain take on strawberry shortcake.
Servings: 9 people
Ingredients
Strawberries
- 1 lb organic strawberries hulled and sliced
- 1 tablespoon sugar *(optional) use cane, Sucanat or coconut sugar
Cashew Cream
- 1 cup raw cashews
- 2-3 tablespoons maple syrup
- 1 teaspoon vanilla extract
Cake
- 2 tablespoons ground flaxseeds
- 6 tablespoons water
- 1/2 cup unbleached all-purpose flour
- 1 cup medium-grind cornmeal
- 1/2 cup blanched almond flour (or use unbleached flour)
- 4 tsp baking powder
- 1/2 teaspoon salt
- 1/2 cup applesauce
- 1/4 cup lemon juice
- 1/2 cup non-dairy milk
- 1/4 cup maple syrup
Instructions
Strawberries
- If using sugar to create juicy strawberries, add them to a bowl with 1 tablespoon sugar. Set them aside in the refrigerators for about 10 minutes for them to become juicy.
Cashew Cream
- To quick-soak the cashews, pour boiling water over them and let them sit for 10 minutes. Then, add to a blender with 3/4 cup non-dairy milk, vanilla, and maple syrup and blend until smooth. Remove to a container and refrigerate covered until ready to use.
Cake
- Preheat oven to 400 degrees. Spray a 8 x 8″ baking pan sprayed with cooking spray or line with parchment paper.
- Mix the ground flaxseeds and water in a small bowl and let sit for a few minutes while you prepare the dry ingredients.
- In a large bowl, blend the dry ingredients: unbleached flour, almond flour, cornmeal, sugar, baking powder, and salt.
- In another bowl, combine the non-dairy milk, applesauce, lemon juice, maple syrup, and the flax mixture.
- Mix the dry and wet ingredients together just until moistened.
- Pour into your prepared 8 x 8″ baking pan.
- Bake at 400 degrees for about 20-25 minutes or until the cornbread is started to brown and bounces back when touched on top. Be careful not to overcook as it can become dry.
- Divide the cake into 6 servings, top with strawberries and a couple of dollops of cashew cream.
Notes
Almond Flour: If you don't have almond flour, you can use whole wheat, but it makes it denser
Sugar: Strawberries are naturally sweet but if you'd like more juice, use 1 tablespoon sugar and let them sit for a few minutes to become juicy.
[nutrition-label]
Nutrition
Nutrition Facts
Lemon Cornbread with Strawberries and Cream
Amount per Serving
Calories
270
% Daily Value*
Fat
10
g
15
%
Saturated Fat
0.7
g
4
%
Sodium
309.7
mg
13
%
Carbohydrates
40.8
g
14
%
Fiber
1.8
g
8
%
Sugar
14.5
g
16
%
Protein
4.7
g
9
%
Vitamin C
1.7
mg
2
%
Calcium
20
mg
2
%
Iron
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.