This healthy holiday cornbread is gluten-free, dairy-free, perfectly sweet, moist and full of flavor! Made with nutrient-rich ingredients like millet, zucchini and turmeric, this corn-free alternative is the perfect side dish for your seasonal feasts. (Serving: 9).

Ingredients:

1¼ cups millet, soaked (250g)
1 cup unsweetened coconut milk or milk of choice
2 teaspoon lemon juice
1 cup zucchini, chopped
¼ cup white or black chia seeds, ground
½ teaspoon turmeric
2 tablespoon ground flaxseed
¼ cup almond flour (24g)
¼ cup vegan butter, melted (57g)
¼ cup coconut sugar
¼ teaspoon salt
½ teaspoon baking soda

Directions:

Soak millet in a medium bowl with enough water to cover it. Let it soak uncovered at room temperature for at least 2 hours. When done rinse and drain.
Preheat oven to 350 F and lightly oil 8×8 square baking dish.
Combine the coconut milk (or milk of choice) and lemon juice in a small bowl. Stir together and let sit for 5 minutes, until the milk curdles. This will create the buttermilk.
Add the soaked millet, buttermilk, chopped zucchini, almond flour, chia seeds, ground flaxseeds, melted butter, turmeric and sugar into a food processor or high speed blender.
Process until all is fully combined and completely pureed. Once batter is ready, mix in the baking soda and pour into baking dish.
Bake for about 30-35 minutes or until top is lightly browned. Allow cornbread to cool for about 15-20 minutes before slicing. Enjoy!

Elena Wilkie of La Quinta creates real food recipes with simple ingredients that are gluten-free and deliciously healthy. She can be reached at [email protected]. For more recipes, visit www.afoodiesbliss.com. Instagram and Pintrest @afoodiesbliss.