When I thought about holding a recipe contest highlighting comfort food dishes, I had no idea that comfort food could come in so many forms. From meat loaves, zucchini bakes, macaroni with vegetables. Just an all out YUM-FEST! If you’re contemplating entering my blog’s OctoberFEST Recipe Contest, please do! You have until October 28th!!

I’ve also been amazed at the quality of recipes that keep flowing in. WOW! And today, I wanted to “spotlight” a recipe that not only sounds like a great dish for an autumn evening at home with candles lit, curled up on the couch flipping through the October edition of bon appetit while an NFL game is on TV….oh, I drifted a little, didn’t I? AND this dish is gluten-free and vegan!! A combo that will make you swoon for more!! With today’s gluten-free-conscious crowd, this recipe sounds like a true winner!   Raw Cacao Cornbread

The recipe comes from Amie Valpone from Manhattan, NYC. You can find more of Amie’s recipes on her blog at www.TheHealthyApple.com . For photos and more about Amie’s recipe click on: http://thehealthyapple.com/2011/09/09/gluten-free-vegan-cacao-cornbread/ And the next time I’m in NY,NY I’ll be looking Amie up and trying one of her gluten-free classes!! Thanks for this recipe Amie!!

Raw Cacao Cornbread

Gluten-Free and Vegan

Serves 8

Ingredients

• 2 tablespoons tapioca flour

• 1 1/4 cups ground yellow cornmeal

• 2/3 cup brown rice flour

• 1/4 cup cornstarch

• 2 Tbsp sugar

• 2 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp. sea salt

• 6 Tbsp. Earth Balance Vegan Butter sticks, melted

• 1/2 cup almond milk

• 1/4 cup agave nectar

• Egg substitute for 4 eggs

• 1/3 cup raw cacao nibs

• Pinch of chili powder

• Pinch of cinnamon

Directions

1. Preheat oven to 375° F. Prepare a 9 x 9 loaf pan with nonstick baking spray.

2. In large bowl, combine tapioca flour, cornmeal, brown rice flour, cornstarch, sugar, baking powder, baking soda, and sea salt.  Whisk well to combine.

3. In a separate bowl, combine Earth Balance melted butter, almond milk, agave nectar and egg substitute; whisk well to combine.

4. Add wet ingredients to dry ingredients; mix well. Add raw cacao nibs, chili powder and cinnamon.

5. Transfer mixture into prepared loaf pan.  Bake for 35-40 minutes or until golden brown.

6. Enjoy.

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