As this topic has been consuming my being I have decided to up my intake of onion, garlic, and olive oil; which (of course) had me brainstorming recipes to test out and share with you all. My first attempt was the Lemon Fennel Quinoarotto recipe from a few weeks back. Filled with lots of onions and fennel healthy and delicious. My next challenge was what could I concoct for breakfast or snacks that would follow these same principles? And so the Carmelized Leek, Garlic, + Avocado Cornbread was born!
As an extra treat I cut them in 1/2 an topped with additional leeks and sea salt. They turned out so flavorful and delicious, and the best part is everythin is natural (and not that I'm into it, but...) and also gluten free!
Directions:
1. Caramelize 1/4 leek (mostly the white) + garlic.
2. Pre-heat oven to 350'
3. Mash the avocado.
4. In one bowl combine all the ingredients, I started with the dry ingredients, added leeks, oil, avocado, then water. However, I don't think the order matters much
5. Spray muffin tins (or use paper jackets) and fill with the mixture.
6. Bake for 20 minutes at 350'
7. In the mean time caramelize the other 1/4 leek (mostly the green part) and use as topping for a fancy little snack.
8. Remove from oven + enjoy
Yield: 6 muffins or 1 small pan
Tips: They came out perfectly crumbly, I would add more water, egg, or applesauce to improve the consistency and make it more cakey if thats you're preference.
For a sweet version try my Banana Corn Muffins
As an extra treat I cut them in 1/2 an topped with additional leeks and sea salt. They turned out so flavorful and delicious, and the best part is everythin is natural (and not that I'm into it, but...) and also gluten free!
Directions:
1. Caramelize 1/4 leek (mostly the white) + garlic.
2. Pre-heat oven to 350'
3. Mash the avocado.
4. In one bowl combine all the ingredients, I started with the dry ingredients, added leeks, oil, avocado, then water. However, I don't think the order matters much
5. Spray muffin tins (or use paper jackets) and fill with the mixture.
6. Bake for 20 minutes at 350'
7. In the mean time caramelize the other 1/4 leek (mostly the green part) and use as topping for a fancy little snack.
8. Remove from oven + enjoy
Yield: 6 muffins or 1 small pan
Tips: They came out perfectly crumbly, I would add more water, egg, or applesauce to improve the consistency and make it more cakey if thats you're preference.
For a sweet version try my Banana Corn Muffins
Enjoy!
-Nelli