Chocolate Pecan Corn Cakes

Our granola is mixed in with cornmeal for a delicious, egg-free breakfast (or any time) corn cake.

Chocolate Pecan Corn Cake Recipe

3 TBSP. org. Chia Seeds
1 cup of non-GMO Blue Cornmeal (medium grind)
1/2 cup of org. Oat Flour
1/3 cup Chocolate Pecan Garden granola
1/2 cup org. Milk (nut milk for vegan)
2 TBSP. org. Grape Seed oil (coconut, or olive oil)
1 TBSP.  org. Maple Syrup
1 TSP. Sea Salt
  • Mix the cornmeal, salt, in a medium-size bowl;
  • Boil 1 cup of water and add to mixture; cover and let stand for a few minutes; 
  • Soak chia in 1/3 cup of water (give about five minutes to absorb water);
  • Mix chia, oil, milk, and maple syrup in a separate bowl;
  • Combine the chia-milk-oil mixture with cornmeal;
  • Add granola and flour;
  • Mix thoroughly and incorporate all the ingredients
Use a pinch of coconut oil (or organic butter) to grease a skillet, then cook over medium-low heat until brown on edges; flip and cook until brown.  Serve with organic apple (or any fresh fruit); top with a couple of tablespoons--or more!--of granola!!!!!!

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