Preheat your oven to 400°
In a medium bowl, whisk together these dry ingredients:
1c unbleached all purpose flour
3/4c corn flour
1/4c toasted oat flour
1T ground chia and flax seed
3-1/2t baking powder
1/2t baking soda
1t Himalayan pink salt
2t ground cumin
In another bowl, whisk together the sugar and wet ingredients. Whisk and let stand until the sugar dissolves, then whisk again:
2/3c organic cane sugar
1/3c finely chopped poblano pepper
2-3T finely chopped red bell pepper
3/4c full fat sour cream
1/3c single source EVOO
2T apple cider vinegar
1 lg. free range egg
1/4c water
Pour the wet ingredients into the dry bowl, combining with a silicone spatula. When mixed, but not over-mixed, pour all of this into an oiled 9" cast iron pan. Bake for 25 minutes or until a toothpick inserted near the center comes out clean. Let cool a little before cutting into wedges. This goes great with soup or a big bowl of steamy, beef, bean and vegetable chili. . .Lin
