1c quick rolled oats
1/2 - 3/4c chickpea flour
1/4c ground chia and flax seeds
1-1/2c corn FLOUR - not cornmeal
1t each: salt, baking powder, baking soda
1T ground cumin
1/2c EVOO
1/2c sour cream
1-2T turbinado sugar
1 15oz. can corn - drained
3/4c almond or coconut milk
1/4c each: jarred jalapeños and Kalamata olives
Preheat your oven to 375° and spray or butter a 8"x10"x2" glass pan.
Whisk each group of ingredients in their own bowl. Combine into one bowl, working quickly. Pour into the baking pan, sprinkle the top with a little chili powder and/or coarse, smokey salt then bake 35-40 minutes, or until it passes the 'toothpick test.' Cool half an hour before serving. I made this to go with the curry-chowder in the previous recipe. It turned out well.
This will keep several days in the 'fridge. . .Lin
