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