INGREDIENTS
1/2 cup
Carrots
1/2 cup
Celery
1/2 cup
Cilantro
1/2 cup
Corn
1/4 cup
Currants, dried
2 cloves
Garlic
1/2 cup
Kale
1 tbsp
Oregano, dried
1/4 cup
Poblanos or jalapenos
1/4
scant cup Sage, fresh
1/2 cup
Scallions
1
Yellow onion, medium
1/2 cup
Almond milk, unsweetened
1 cup
Almond milk
5 1/2 tbsp
Maple syrup
1/2 cup
Almond flour
2 tsp
Baking powder
1 cup
Cornmeal
1/2 tsp
Salt
1
Salt & pepper
6 tbsp
Olive oil
1
batch Cornbread
1/4 cup
Butter
1/4 cup
White wine
½ cup all purpose gluten free blend (or regular all purpose)