Healthy with Jodi

Jamaican Cornmeal Fritters


    Vegan, GF

    Happily serves 10


    1½ cup corn flour 

    ½ cup GF flour

    2 tbsp Coconut sugar

    2 tsp baking powder

    ½ tsp Himalayan sea salt

    1½ cup room temperature water

    2 tbsp coconut or avocado oil

    Coconut Oil for frying

    Heat a cast iron skillet with about ½ cup oil on medium heat.

    While its heating, mix all ingredients into a bowl (will take on a thick pancake consistency).

    Once oil is hot in pan, add several large dollops of cornmeal mixture into pan.

    Fry 5 minutes or so on each side until golden yellow.

    Remove fritters when evenly golden yellow on both sides, and place on paper towel to clean excess oil.

    Pumpkin Cornbread


      Vegan, GF, Dairy Free

      Happily Serves 8


      ¾ cup almond or coconut milk, room temperature

      ¼ cup Coconut vinegar

      1 cup cornmeal

      1 cup GF All purpose flour (can sub quinoa flour)

      ½ teaspoon Himalayan Sea salt

      ½ teaspoon cinnamon

      ½ teaspoon baking soda

      ½ cup softened coconut oil

      cup brown sugar, packed (can sub coconut sugar)

      1 can pumpkin puree or 2 cups fresh pumpkin

      Preheat oven to 375 degrees F and prepare a 9 in cast iron skillet (or square pan) with cooking spray.

      Stir together nut milk and vinegar. Let sit for 10 minutes while you prep the rest of the ingredients.

      Whisk together your dry ingredients: cornmeal, whole wheat pastry flour, salt, cinnamon, and baking soda and set aside.

      Whisk together coconut oil and granulated sugar until well combined.

      Whisk in pumpkin puree.

      Stir in almond milk/vinegar mixture.

      Now stir in your dry ingredients.

      Mix until just combined.

      Don’t over mix, or you’ll end up with tough bread!

      Bake for about 25-35 minutes, or until an inserted toothpick comes out clean.

      Remove from the oven, let cool slightly and then serve immediately 

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