Savory Tex-Mex Brunch Fiesta: Gluten-Free Corn Cake Stack with Avocado Crema

Allergens

Eggs, Dairy (substitutions provided)

Ingredients

• 1 cup gluten
• free cornmeal
• 1 cup almond milk
• 2 large eggs, separated
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 2 ripe avocados
• 1/2 cup sour cream or Greek yogurt (for dairy
• free, use coconut yogurt)
• 1/2 cup salsa of choice (mild, medium, or hot)
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced

Instructions

1. a. Preheat oven to 350°F (180°C). Grease and flour a 9 inch round cake pan. b. In a large bowl, whisk together cornmeal, almond milk, egg yolks, salt, and pepper until smooth. c. In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the cornmeal mixture. d. Pour batter into prepared cake pan and bake for 20 25 minutes or until golden brown and set. Let cool completely. e. For the avocado crema, blend avocados, sour cream, lime juice, and a pinch of salt in a food processor until smooth. f. To assemble, cut the corn cake into 4 equal wedges. Place one cake piece on each plate and top with a generous dollop of avocado crema. Add a spoonful of salsa and garnish with chopped cilantro. Repeat for each serving.

Chef’s Insight

A perfect blend of flavors and textures, this dish showcases Tex-Mex cuisine at its best while catering to gluten-free dietary needs.

Notes

Feel free to experiment with different salsas or add grilled chicken for a protein boost.