1cupall-purpose flour (gluten-free)Bob's Red Mill All-Purpose Gluten-Free Baking Mix
2tspbaking powder
1/2tspbaking soda
1/2tspsea salt
1/2tspxanthan gumomit if your GF baking mix already contains it. Can swap 1 teaspoon psyllium husk powder.
1/4cupagave syruphoney
2tbspolive oil (extra virgin)
1-2jalapeñooptional, finely minced
1/2onionsoptional, diced
1/2cupcheddar cheeseshredded, vegan or regular, optional
1tablespooncoconut oilbutter, or olive oil, to coat the pan
Instructions
Place cast-iron skillet in oven. Preheat oven to 400F/200C/gas mark 6.
Mix soy milk with apple cider vinegar in a small bowl and set aside about 5 minutes to curdle. Mix flax seeds and water in a different bowl and set aside for 5 minutes to gel.
In a large bowl, whisk together dry ingredients (grits through xanthan gum).
Add soy milk and flax seed mixtures to bowl and mix well. Add in jalapeño, onion, and cheese if using and stir to combine.
Remove preheated skillet carefully using hot pads, add coconut oil, swirl to coat pan. Pour in batter quickly and smooth the top.
Bake for 15-20 minutes or until top springs back when pressed with a finger and a few cracks appear. Cool a few minutes before cutting.
Notes
Per serving:
174 calories
5 g fat
1 g saturated fat
2 g monounsaturated fat
0 g polyunsaturated fat
0 g trans fat
0 g cholesterol
420 mg sodium (257 mg sodium with salt and cheese omitted)
97 mg potassium
30 g carbohydrate
2 g fiber
8 g sugars
3 g protein
5 Weight Watchers Points Plus
If you don't have access to Bob's Red Mill flour mixes, use a mix that includes at least three gluten-free flours, including bean flour. If your mix includes xanthan gum, omit it in the recipe.