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.|
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
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!
|Batter beforehand.....nice and thick!|
|Looks good at all angles! And of course its BLUE-ish!|