carrot kamut corn bread with kale turkey walnut noodle soup

As the weather grows colder, I have found myself pining for cornbread, and to soothe some sickies, bone broth soup with whatever was around.   Freshly harvested carrots…we’ve found many ways to use them…why not in cornbread? I asked myself.  The designer was sure the kiddos would notice a color change.  Sure enough the batter is a lovely orange, but once baked…it really looks no different.  However, I do believe it is a bit more moist thanks to the carrot.  Enjoy!

carrot kamut cornbread

1/2 cup butter
2/3 cup raw honey
2 eggs
1 cup vili yogurt (I’ve also used raw milk, buttermilk & almond/coconut milk
1/2 tsp baking soda
1 cup organic corn grits/meal
3/4 cup kamut berries ground (becomes 1 cup kamut flour)
1/2 tsp salt
1-2 carrots (1 cup roughly chopped)

  1. Preheat oven to 375 degrees.  Grease 11 x 9″ baking pan with olive or coconut oil
  2. In blender, grind kamut berries.  Add remaining ingredients and blend till smooth
  3. Pour into pan and bake 30-35 minutes

As for the soup…

turkey leftovers and bone broth
sliced carrots
diced red onion
1/2 cup walnuts
2 handfuls of fresh kale
whole wheat elbow noodles
a mix of Italian herbs

It seemed to help the designer recover quickly…:)

Here’s to a wonderful week of Thanks…I give thanks today for the abundance of beauty and goodness that I see all around me and find myself very grateful. xo ~ katrina

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