I about lost my patience with these cornbread muffins. You wouldn’t think trying to come up with a simple muffin recipe could make you want to claw your eyes from your head.

Okay, slight exaggeration.

Easy Cornbread Muffins | edibleperspective.com

The only reason I kept going was because it was -30 outside and snowing.

As seen through the window.

Easy Cornbread Muffins | edibleperspective.com

Okay, it was more like 18, but it was 72 on Sunday so today felt like -30. I seriously could not warm up today, even while wearing wool socks, a scarf, and having the oven on 400° for over an hour.

And yes our heat is on. It’s very, very on.

Easy Cornbread Muffins | edibleperspective.com

Anyway. After a major baking battle I finally landed on these barely rounded, almond-flecked, honey-kissed beauties.

They’re everything I want in a cornbread muffin.

Light, fluffy, golden in color, and with a slight crumb.

Yes, I did just say these gluten-free cornbread muffins are light + fluffy. I speak the truth!

Easy Cornbread Muffins | edibleperspective.com

The muffins themselves are just barely sweetened but are always up for a little drizzle after baking.

Easy Cornbread Muffins | edibleperspective.com

You know, for good measure.

Easy Cornbread Muffins | edibleperspective.com

If you’re looking for a breakfast muffin, this is it.

If you’re looking for a bready Thanksgiving side, this is it.

If you’re looking for a snack…you see where I’m going with this.

Easy Cornbread Muffins | edibleperspective.com

Print this!

Easy Cornbread Muffins

gluten-free // yields 12 muffins

1 cup fine ground cornmeal
1/2 cup millet flour
6 tablespoons almond meal
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup unsweetened almond milk
3 tablespoons applesauce
4 tablespoons butter, melted
1/4 cup honey

Preheat your oven to 400° F. Line a muffin tin with 12 liners.

In a large bowl stir the cornmeal, millet flour, almond meal, baking powder, and salt together.

In another bowl whisk the eggs, milk, and applesauce. In a small bowl whisk the honey into the melted butter. Then pour the butter mixture into the egg mixture and whisk.

Pour the wet ingredients into the dry and whisk or stir together until you no longer see dry flour. Let the mixture sit undisturbed for 5-8 minutes.

Scoop even amounts into the muffin liners and place in the oven to bake for 15-18 minutes, until a toothpick feels just moist to the touch.

Let cool for 10-15 minutes then serve plain or with butter and honey.

Notes: I highly recommend not making any substitutions to the flours. If you can’t fine finely ground cornmeal, grind some in your blender until softer in texture. Millet flour can easily be ground from whole millet in a blender, coffee grinder, etc. until soft and flour-like.

Easy Cornbread Muffins | edibleperspective.com

My favorite thing to do is warm these little guys (or any cornbread) in a skillet with a dab of ghee and eat alongside a pile of eggs. That will be happening ASAP.

Enjoy!

Ashley

Oh ma’ goodness. I don’t really know where to begin with this recipe.

Vanilla Bean Cashew Cream Milkshakes | edibleperspective.com

Actually, yes I do. It begins with the photograph you see below. This vacuum-packed pile of fresh dates may not be the most appetizing image ever but there’s a story behind them. My dad was recently teaching a commercial real estate appraisal class in Saudi Arabia. He was there for a two week stretch, teaching the same class twice to two different groups of students.

It seemed like a pretty amazing experience and I can safely say one of his favorite parts of the trip was the food. He raved about every meal saying each one was better than the next. And apparently, Saudi Arabia is known for their dates and is one of the largest produces in the world for them. My dad learned quite a lot about them while there and couldn’t stop telling me how incredible they were.

And then he sent me a giant package and I got to experience the amazingness of these dates firsthand. If you’ve ever eaten a medjool date before they are identical in flavor. They have a very rich, caramel-like flavor and are super sweet when eaten straight up.

So why does it look like these are packed in syrup? I asked my dad the same question. He told me that the dates are picked when ripe and placed in some kind of extremely large container which is then weighted down from the top for many weeks. Adding pressure on top of the dates makes them start to ooze this syrupy substance that is like straight up caramel. Then they’re cut into blocks and sealed.

Ridiculous.

Vanilla Bean Cashew Cream Milkshakes | edibleperspective.com

I knew I had to incorporate these beauties into some sort of recipe and in talking to my dad he said one day he ate something called a date slushy. I don’t know the exact ingredients but it immediately made me think of creating a date-sweetened milkshake with a cashew cream base.

Vanilla milkshakes are pretty much my favorite of all time (boring, I know), so it only seemed right to add vanilla beans to the mix.

Vanilla Bean Cashew Cream Milkshakes | edibleperspective.com

I actually made this recipe and photographed it twice. The first time I poured it straight from the blender into the glasses. While it tasted like an absolute dream I wanted it thicker with more of a milkshake consistency. It just looked kind of soupy in the glass.

The next day I had an idea.

Spin the mixture in an ice cream maker!

Our kitchen is kind of in shambles right now as we install new shelving on the other side of this photo. I will share the details soon!

Vanilla Bean Cashew Cream Milkshakes | edibleperspective.com

Pure milkshake bliss.

Vanilla Bean Cashew Cream Milkshakes | edibleperspective.com

While I’m not exactly sure of the type of dates I used they tasted just like medjool dates, so I recommend those for this recipe. The dates naturally sweeten this milkshake while helping add a thick texture along with the cashews. The vanilla compliments the caramel notes from the dates and mild, cashew flavor incredibly well.

Vanilla Bean Cashew Cream Milkshakes | edibleperspective.com

Feel free to add some spice to this with a little cinnamon or ginger.

Or sprinkles.

Vanilla Bean Cashew Cream Milkshakes | edibleperspective.com

Print this!

Vanilla Bean Cashew Cream Milkshakes

gluten-free, vegan // yields 2-3 servings (~28oz)

1 cup raw cashews
12-14 medjool dates, pitted
2 vanilla beans
1-2 cups water or nut milk
3 cups ice
pinch of salt

Prepare you ice cream maker according to manufacturers instructions.

Place cashews in a bowl and cover with water. Soak for at least 4 hours or overnight on the counter. Drain the water. Soak the pitted dates for 1 hour in warm water. Trim the ends from the vanilla beans, cut lengthwise, and scrape the seeds out (about 1/4 teaspoon of seeds).

Place 1 cup water or milk in your blender. Add the cashews, dates, ice, and pinch of salt. Turn on and blend until smooth, 30 seconds – 1 minute. Add more water/milk as needed but keep the mixture as thick as possible. Add more dates for sweetness if desired.

(optional) Place a fine mesh strainer over a bowl. Scrape all contents from the blender and press the mixture through the strainer with the back of a spoon to remove any larger bits of cashews and dates.

Pour back into the blender and add the vanilla beans. Blend again.

Pour into your ice cream maker and let spin for 8-10 minutes (or when desired texture is reached) for a more milkshake-like consistency. Scoop into glasses and serve.

Best consumed immediately after making. I don’t recommend freezing this mixture as it will ice over.

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Notes:

Feel free to skip the ice cream maker option and eat right from the blender. Still delicious, just not quite as thick. Or, if you don’t have an ice cream maker, place the mixture into a container in your freezer. Stir every 8-10 minutes for 30 minutes – 1 hour, until thickened to milkshake consistency.

Vanilla Bean Cashew Cream Milkshakes | edibleperspective.com

I have no more words for today, so I think I’ll just hand over a spoon.

Ashley