It is freezing outside. I am wearing my fuzzy slippers and Gordy's sweater. Time to take some vitamin D and turn on the TV. Well that does sound nice and cozy but its time to change into workout clothes and get to my hooping class. Perfect fun to chase away the winter blues because no matter what kind of mood you are in once that hoop is around your waist and the music is turned up I can't help but smile.
Sweet Chia Cornbread
- 1 cup organic corn meal (I used a course grind)
- 1 cup spelt flour, or gluten-free flour
- 5 tablespoons coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons chia seeds
- 1/2 cup water
- 1 cup almond milk
- juice of 1/2 lemon or 1 tsp apple cider vinegar
- 1/4 cup coconut oil (melted) or any light tasting oil
- 1 cup fresh or frozen corn, (no need to defrost if using frozen)
- 1 small jalapeño or red chill pepper, diced very small, seeds removed, (use as much or as little as you like depending of the heat of the pepper)
- Preheat oven to 425 degrees.
- Mix the chia seeds with the 1/2 cup water, set aside. Let these set for 10 minutes. It will be a gel like consistency.
- In a small measuring cup mix the almond milk with the lemon or vinegar and set aside.
- Combine all dry ingredients in medium size bowl. Add almond milk, oil, chia seed mixture and combine well.
- Add the corn and peppers.
- Pour batter into an 8x8 greased baking pan.
- Bake for 25 minutes or until done.
- Let cool slightly before cutting into squares.
- This chia bread is just slightly sweet.
- You can also make these in muffin tins. Test for doneness at 15 to 18 minutes.
- If you do not want to use a hot pepper you could use a bit of chopped green or red pepper for colour.
- I have not tried it yet but a handful of chopped cilantro would be a nice addition.
- Try my chili recipe: http://www.lovethycarrot.com/home/2014/5/13/black-bean-chili-with-butternut-squash.