COTTER CRUNCH: It's a "hue"-tiful Life

If I were a crayola color, I think I'd be either Mountain Meadow or Shamrock Green. Both are vibrant yet calming and earthy. That's what I love about color. It makes life full of energy yet soothes the soul at the same time. You see, I've always been a color combo freak! I love it! I guess that's what happens when you're the daughter of an Architect. I remember going to my dad's office when I was young and just staring in awe of the color patterns, color boards, etc. that were in the interior design rooms.
Anyway, the same goes with my passion for cooking and baking. I can't bake or cook without color. Don't ask me to make plain pancakes without raspberries, blueberries, or some kind of COLORFUL topping. Yes, I'm all about the display. Might seem petty but hey, it makes me HAPPY!!

Not just plain tamales, give me some green!

pimentos on my pasta. Red gives it Flare!

Plain toast with cheese?? No way, need tomatoes to round out the color palate.

So this brings me to my next project....to give my favorite GF bread some COLOR! Whats my favorite bread? CORNBREAD!!! It's my favorite fall starch goodness, next to sweet potato and butternut squash of course. But this time I decided to go blue.........BLUE corn.

True BLUE GF Cornbread:

Ingredients

2 tablespoons oil (I used grapeseed)
1 1/2 cups 100% blue cornmeal
1/4 cup coconut flour (or other flour of choice)
1 teaspoon baking powder
1/4 tsp cream of tartar
1/2 teaspoon salt
2/3 tbsp almond butter (some extra good fat!)
1 large egg, beaten
1 1/2 cups unsweetened vanilla almond milk

Directions
1. Preheat oven to 450°F. Place oil in a glass baking dish and transfer to the preheating oven.
2. Mix cornmeal, baking powder and salt in a medium bowl. Add egg and milk (or buttermilk); stir until just combined. Remove the pan from the oven and then brush the oil to coat the bottom and part of the sides. Then carefully pour the excess hot oil into the cornmeal mixture; stir until just combined. Pour the batter into the hot pan.
3. Bake until the bread is firm in the middle and lightly golden, about 20 minutes. Let cool for 5 minutes before slicing. Serve warm, preferably with honey and butter!