It's Women’s History Month, so we wanted to highlight our female founders! First up is Lizzy Boelter! She is a pioneer of a new way of thinking about bread and health. She is the head baker and product innovator behind Super Bloom Bakery.
Hello! I’m Lizzy. I love bread, and when I found out I have celiac disease and ate gluten free bread for the first time I knew something was really really wrong. The bread was terrible, it (still) upset my stomach, there were a million crazy ingredients and I just knew that I could make something better, cleaner and maybe actually something delicious. I swore off all baked goods for years, even gluten free stuff. Every sandwich either became a taco or a salad, and anything deep fried was off the table forever (RIP fried chicken and cheese fries). It was a HUGE shift for me because I love to eat the deep fried gluten heavy foods of my Southern Louisiana roots. But I also wanted to stay alive. You know the struggle!! Thank GODDESS I could cook. I can’t imagine navigating such a severe food allergy without the kitchen skills my Mother gracefully passed on to me. I became obsessed with naturally gluten free foods, like socca and ancient grain flatbreads (tortillas basically). The first bread that I began making on the regular was cornbread!! I was over the moon. FINALLY something I recognized that could maybe make a sandwich. Over the years, my cornbread recipe has changed a lot. First I used buttermilk, butter, bacon fat and eggs, but after a cleanse I discovered that lactose was no longer my trusty sidekick. Dairy now off the table, the recipe had to be adjusted.
As I leaned into a more health focused lifestyle (yoga, running, intermittent fasting, supplements and vitamins . . .), I realized that sometimes you can add your vitamins and supplements right into your food with gorgeous results! So, I’m sharing the most recent version of my cornbread, made with coconut yogurt, olive oil and Calendula!
Calendula is great for healing the muscles, great for your skin, it’s an antioxidant and anti inflammatory! It's got a very mild, peppery flavor and is sometimes used as an affordable replacement for saffron in rice dishes. In this recipe I blended it into the yogurt. The fresh leaves speckle the crumb of the cornbread with flashes of orange, and it's delicious!
Calendula Cornbread Recipe
- 1 ½ cups cornmeal
- 1 cup SuperBloom AP flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp salt
- 1 ½ cups coconut yogurt
- ½ cup dried or fresh calendula petals
- ½ cup sparkling water
- ¼ cup olive oil, plus more for your pan
- Heat oven to 425
- Whisk dry ingredients in a bowl
- Blend coconut yogurt with calendula petals in a blender (or just mix it in)
- Add sparkling water and infused yogurt into the bowl with the dry ingredients and mix
- Add the olive oil to the batter and mix in
- Heat up a skillet on the stove with a TBS olive oil, or grease a muffin tin
- Add batter to the hot skillet, then place the skillet in the oven. Bake for 20-25 minutes!
- Allow cornbread to cool completely before slicing or it will be crumbly!