Savoury Corn Muffins -- gluten free etc etc etc

I have a fondness for the savoury side of life. A lapse in concentration made these little muffins quite heavy on the chipotle. I am fond of chipotle, so that suited me just fine. Hey, I bet they would have been good with some mesquite ... I think next time I make them I will add 2 more eggs, to make them lighter and fluffier. However, I like them very much. They were a perfect addition to our breakfast feast.

ingredients:

1/4 cup extra virgin coconut oil

1 1/2 cup water

2 tbsp apple cider vinegar

1 tsp sea salt

2 tbsp nutritional yeast

1 tsp chili powder

1/2 tsp chipotle

1 tsp cumin

1 tbsp marjoram

1 tsp granulated garlic

1 tbsp dried oregano

1/4 cup chia seeds

1/4 cup flax meal

1/2 cup organic cornmeal

2 organic eggs

1 cup almond meal

1/2 tsp baking soda

3/4 cup corn kernels (go organic)

directions:

preheat the oven to 345

1. combine the coconut oil, spices, vinegar, flax meal, chia seeds, corn meal, and boiling water

2. let it sit for 10 minutes

3. add the organic eggs, the baking soda, and the almond meal

4. add the corn kernels

5. scoop the batter into prepared muffin cups

6. bake for 30 minutes at 345

7. while you are waiting for them to be done, have a dance party with your three year old. You will be better for it.

Store in an airtight container when fully cool.

Polenta My Way (or the highway) -- gluten free, dairy free, vegan and all that jazz

We don't eat a lot of corn or corn products, but every now and then we really enjoy some polenta. I often will add sauteed tomato, garlic, and onion, but this time I wanted a very simple and basic tasting polenta as a side for our rather zesty chili con broccoli. I did use a tiny bit of sauteed onion, and some herbs, but the taste is simple and homey, instead of a zesty party in your mouth. If you prefer a zesty party, I recommend adding said sauteed tomato and garlic, and perhaps a little chili powder, too. I personally loved it like this, and I think it makes a very nice basis for other dishes. Think slices of polenta topped with chili, slices of polenta topped with chevre, slices of polenta topped with sauteed mushrooms and onions ... 

I have veered from a traditional polenta by adding both flax meal and almond meal, but I believe neither the taste nor the texture are compromised by this compromise ;)

And like with all soy products, I would strongly urge you to choose organic corn and corn products if at all possible. You can find organic corn meal in the organic section at Loblaws, and it is widely available.

ingredients:

1 onion, finely chopped (about 1/4 cup)

2 tbsp coconut oil

2 tbsp apple cider vinegar

6 cups boiling water

2 or 3 tsp sea salt

black pepper

1 tsp herbe de provence

2 cups organic corn meal
1/2 cup flax meal
1 cup almond meal


directions:

preheat oven to 345

1. cook the onions into submission in the coconut oil with the salt
2. add the boiling water, then stir in the flax meal, almond meal, and corn meal
3. add the herbs and pepper
4. stir until thickens
5. scoop into a greased baking dish (square) and bake for 60 minutes on 345.
6. allow to sit for 1 hour before serving in order to remove from the pan without mushing, but can be reheated in slices lightly basted with coconut oil on a baking sheet.

YUM