Spicy Olive-Jalapeño Cornbread

Preheat your oven to 375° and butter a 12"x9"x2" glass pan.

Whisk together, in a large glass bowl:

~ Whisk together, in a large glass bowl:
1/2 gluten-free flour

1c 'quick' rolled oats

1c corn flour (not cornmeal)

2T ground flax-chia seeds

1t ground cumin

1t-1T sugar

1T garlic salt

1t baking soda

1t baking powder

~ In another bowl, again, whisk together:

2 lg. pasture-raised eggs

1c sour cream

1/4-1/2c water

1/2c single source EVOO

1t white wine vinegar

~ Stir in the corn, chopped olives and jalapeños.

1 can corn - drained

1/4c Kalamata olives

1/4c jarred jalapeños

Combine this bowl with the dry ingredients in the big bowl. As soon as everything's incorporated, pour it into the buttered pan. Sprinkle smoky paprika over the top.

Bake for 35-40 minutes, until a toothpick inserted, comes out clean. Cool a while before cutting into squares. Serve with soup or chili. . .Lin

Olive, Oat- Muffin-Bites - Gluten-Free

1c quick rolled oats
1c corn flour
2T raw sugar
1t baking soda
1t baking powder
1t ground cumin
1t smoky chili powder
2T ground chia-flax seeds
1-2T Everything Bagel Seasoning

⅔c chopped pecans or walnuts
⅔c sour cream
⅔c warm water
1 can of corn-drained
⅓c EVOO
1T white vinegar
8 finely chopped jumbo garlic-jalapeno olives

In a medium glass bowl, whisk to combine all the dry ingredients.  Add the next group, stir then scoop batter by spoonfuls into paper-lined muffin tins.  Bake at 375° for 20-30 minutes.  These are good with chili. . .Lin

Jalapeno Oat Cornbread (gluten-free)

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

2 lg. eggs

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