CINNAMON APPLESAUCE PANCAKES

Hello again!

Its been a very busy month with life in general, all good and I hope everyone is doing well. Things should be back to normal and I hope to post a new recipe once a week from now on. Today I share with you a very easy pancake recipe to add to your pancake repertoire. As the title suggests, these are filled with the goodness of apples and cinnamon. I used an organic jarred unsweetened applesauce here but you can make your own pretty easily following this recipe from Food 52. I did some of the pancakes with apple slices cooked in and some without, feel free to do the same or any way you prefer. I personally loved the ones with the apple slices, they cook up soft and tender while adding a bit of texture. So good! Mix up the spices and flours to suit your taste and/or needs. For this recipe I've used cinnamon and a dash of nutmeg. You may opt to replace the nutmeg with cardamom or allspice, or keep it simple with just cinnamon. For the flour, spelt is my absolute favorite but of course you can sub in your favorite flour or flour blend. These pancakes are every bit as good as they sound. Tender and fluffy, I'm pretty sure you'll be whipping these up often! 

Simple, wholesome and delicious!

CINNAMON APPLESAUCE PANCAKES

Ingredients

• 1 1/2 cups spelt flour, or flour of choice
• 2 tablespoons coconut or organic pure cane sugar 
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/8 -1/4 teaspoon nutmeg
• pinch of mineral salt
• 1 1/2 cups unsweetened almond milk
• 3/4 cup unsweetened applesauce 
• 1 teaspoon vanilla extract
• 1 tablespoon of coconut oil, for greasing

Preheat your oven to 200 degrees F. Place a baking sheet on the middle rack while oven is heating.

Heat griddle as per instructions or if using a large skillet heat over medium high heat.

In a large mixing bowl, add flour, sugar, baking powder, cinnamon, nutmeg and salt, mix well. Next, add in the applesauce, non-dairy milk and vanilla extract, mix until just combined, do not over mix. Your mixture may seem to foam up a bit due to the baking powder, this is normal.

Clean and quarter an apple, remove the core. Cut into thin slices about 1/8 - 1/4 inch. 

Place about 1 teaspoon of oil on the griddle/skillet and spread evenly over the cooking area (I use a silicon brush). Lay two sliced apples next to each other on the griddle. Using a 1/4 cup measuring cup, scoop batter and place over top apples, gently helping the batter to cover the apples and form a circle. Cook until bubbles form on the top and edges start to look dry, about 2 1/2 - 3 minutes per side, or until golden.

If not adding apple slices, scoop batter as noted above and place on griddle. You won't need to help the batter, it will do its magic on it's own without the apple slices underneath. Continue as directed above.

As pancakes become done, place them in the oven on the warm cookie sheet to keep warm until all pancakes are ready.

Serve with pure maple syrup. A few fresh apple slices would also be great to serve.

Makes 9 pancakes, serving 3.

Notes:

Make a vegan buttermilk by adding a teaspoon of apple cider vinegar or juice of 1/2 small lemon to the milk 10 minutes before using.

I used Fuji apples, they are my favorite. Use your favorite apple.

Vary up your spices with cardamom, allspice or cloves in place of the nutmeg.

For maximum fluffiness, once you place the batter on the griddle, do not flatten out the top to try to spread the pancake. I learned this from experience, my pancakes weren't bad but just not as fluffy as they could've been.

For thicker pancakes use less milk, for thinner use more.

I'd love to see your re-creations!

#thesimpleveganista

CARROT BANANA BREAD

Lots of baking going on around here lately. I've been wanting to make a carrot banana bread and have finally got around to doing it. It's a nice textured bread, moist but not too moist and not too dense. The batter can handle the addition of walnuts and other dried fruits but for the sake of my daughter I've left those out. The recipe is adapted from my Banana Tea Bread which has been a wonderful recipe to work with! I have plenty of notes in this recipe so you can vary it up and change it around when the mood strikes. I don't usually add anything to breads like these when eating but this would be nice with a smidge of Cashew Sweet Cream. I hope you find you love this carrot banana bread as much as I do. It's a keeper and a great way to add in extra vegetables!

P.S. The cooking holiday season is just around the corner! I have a nice collection on pinterest of 250+ vegan recipes for you to consider adding to your holiday table. Am I missing any great recipes you'd like to see? Let me know and I'll add it. You can find the resource here: VEGAN THANKSGIVING AND CHRISTMAS RECIPES 

Mix your dry and measure your wet ingredients (I measured the oil and milk in one cup)...



Grate your carrots, mash your bananas...



To the dry ingredients, add oil, milk and bananas, mix well but don't over mix. Lastly, fold in carrots.

My bread just slightly cooled and moved to it's storage place. Once it's cooled and covered, it will look a bit moister and darken in color. I did another loaf here where you can see the difference, this is 12 hours after being covered. I would've taken more pics of the loaf shown here but it was eaten too quickly!

CARROT BANANA BREAD

Ingredients

• 2 cups spelt flour
• 1/3 cup organic pure cane or coconut sugar
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1/2 cup vanilla or unsweetened almond milk
• 1/4 cup light flavored olive oil or warmed coconut oil (see notes)
• 3 medium bananas, mashed (about 1 1/2 cup)
• 3 carrots, grated (about 1 1/4 cup)
• 3/4 cup chopped walnuts, optional

Optional Toppings

• sprinkle of raw sugar (pictured, my daughters favorite topping)
• 1/4 cup chopped walnuts 

Preheat oven to 350 degrees F.

In a large mixing bowl, add flour, sugar, cinnamon, baking powder & soda and salt, mix well with large slotted spoon or fork. Add milk, oil and mashed bananas, mix well, but don't over mix, making sure there are no clumps of flour (especially on the bottom of the bowl). Fold in carrots. In a lightly greased 9 x 5 loaf pan, place mixture and bake for 50 - 55 minutes on the middle rack, rotate pan half way through.

Let cool for 10 minutes, remove from pan and let cool completely. Store covered. Serve warmed or at room temperature. Slices would pair nicely with this Cashew Sweet Cream.

Serves 8.

Notes: 

The riper the bananas, the less sugar you'll need. If your bananas are not very ripe, you may like to add a tablespoon or so more.

If you don't have baking soda on hand, use 1 tablespoon (3 teaspoons) baking powder instead of 2 teaspoons.

If using coconut oil, be sure your milk is at room temperature or warmer. If adding straight from the refrigerator, the coldness will harden the coconut oil.

Replace the oil with applesauce for oil-free bread. Bread may be a little denser. 

Make gluten-free by using a GF flour blend.

Feel free to leave your carrots unpeeled. I felt mine needed it this time but usually skip this step whenever I can.

Fold in 1/3 - 1/2 cup dried fruit of choice. Raisins, currants, cranberries or chopped apricots or dates would work nicely. 

Add in 1/2 teaspoon nutmeg for another layer of flavor and variation. 

DAMN DELICIOUS CHOCOLATE CHIP OATMEAL COOKIES

It's cookie time! And not just any cookie, but 'damn delicious' chocolate chip oatmeal cookies! If you're uncomfortable with that title, you can just call them darn delicious, amazingly delicious, delectably delicious or incredibly delicious. But however you say it, they are seriously delicious! 

I've been playing around with this one for a good minute and finally have a great crowd pleasing recipe to share. I love introducing easy transitional recipes here, especially for desserts, and this is one of them! This cookie is reminiscent to the old favorite chocolate chip oatmeal cookie recipes you may have grown up with. You can share these with friends, relatives and co-workers with confidence. I bet they wouldn't even guess that they're vegan either! I received a seal of approval from my daughter and her peer cousin, both thought these were delicious. I also tried them out on friends and had positive feedback as well. After consulting with my daughter and other family members, it was agreed that these are 'damn delicious' and so it goes. These have been tried and tested by myself over and over just to be sure I can give them such a prestigious title. 

I used a recipe from Bob's Red Mill as my template. I reduced the sugar a bit, you may even be able to reduce it a tad as well, maybe down to 1/2 cup. I used coconut oil in place of butter and banana/flax egg in place of the eggs. It took a few tries to veganize it just right but I finally got it. My first batch was like oatmeal biscotti nugget cookies....super dry but the flavor was spot on. I upped the oil amount and played with using a combination of coconut sugar and maple syrup. That worked perfectly adding extra moisture, you may even consider using non-diary milk in its place. I've also included a gluten free option that is pretty darn delicious too! If you're familiar with the Trader Joe's Vegan Chocolate Chip Oatmeal Cookies than you will love these cookies. This recipe using the spelt flour is similar in taste. In fact, I picked some up to make a taste test and there isn't much difference except mine are freshly made and do not contain shredded coconut. These are soft, tender cookies with a nice chew and tons of flavor. These cookies differ a bit from my last ones, Almond Butter Cookies (4 ingredients). Those cooked up and reminded me of a no bake cookie with a nice cooked shell. Makes my mouth water thinking about them! The cookies I share with you today are different, more traditional and crowd pleasing. I hope you enjoy them and share often with friends and family. They make for great gifts all boxed up and pretty!

In steps, mix your wet ingredients and then slowly add in the dry...

Mix in the flour making sure to scrap the bottom to ensure there are no flour clumps...

Next, add in the oats and the chocolate chips last...

Caution, this mixture is highly addicting!

Scoop out rounded tablespoons, place on baking sheet, bake and let cool...

Serve with a nice chilled glass of non-dairy milk...

Damn delicious is right!

DAMN DELICIOUS CHOCOLATE CHIP OATMEAL COOKIES

Ingredients

• 3 cups oats, quick or regular
• 1 1/2 cups spelt flour OR 2 cups oat flour
• 3/4 cup coconut sugar or organic cane sugar
• 1 heaping teaspoon cinnamon
• 1 heaping teaspoon baking soda
• 3/4 cup coconut oil (in either a creamy or liquid state)
• 1/2 large banana, mashed or 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
• 1/4 cup pure maple syrup or unsweetened almond milk (at room temp or warmer)
• 2 teaspoons vanilla extract
• 1/2 - 3/4 cup dark chocolate chips (Ghirardelli Semi Sweet or Enjoy Life, both vegan)

Preheat oven to 350 degrees.

If using flax eggs, in a small bowl combine 2 tablespoons flaxseed meal + 5 tablespoons water. Set aside for at least 10 minutes to gel up. If using banana, in small bowl mash your banana as smooth as possible, set aside.

In a large mixing bowl, combine coconut oil and sugar, mix well. Add in mashed banana/flax egg, vanilla and room temperature maple syrup (make sure maple syrup/milk is at room temp or higher to prevent the coconut oil from hardening and clumping when they come together).

In a medium bowl or measuring cup, combine the flour, cinnamon and baking soda. Slowly add in the flour, mixing well to combine scraping the bottom to make sure there are no flour clumps. Add in oats, mix well. Lastly, add in chocolate chips, mix again.

Line a cookie/baking sheet with a silpat, parchment paper or lightly grease with coconut oil. Scoop out rounded tablespoons of mixture and place on sheet about 1 1/2 inches apart. Bake for 10 - 12 minutes. Remove from oven, let cool a few minutes and enjoy.

Makes approx 24 cookies.

Cookies can be stored in an air tight container.

Notes:

For the flours: I have given a gluten free option using 2 cups of oat flour. To make oat flour at home, place 2 cups oats in food processor and blend until flour consistency. If using non-gluten free flour, you can use 1 1/2 cup whole wheat, whole wheat pastry or all-purpose flour. I recommend using spelt flour as it bakes up beautifully and has a sweet, nutty flavor. It's my favorite all around baking flour! If you have a mild gluten intolerance you may be able to get away with this flour, although it is not gluten free it is different than most of the wheat flours of today as it's not hybridized.

For the oil, coconut oil tends to harden when temperatures are cooler. If your coconut oil is hardened you will want to warm it gently to a creamy or melted state. I have made these using both consistencies with good results. You could also reduce the oil to 2/3 cup with good results.

Adjust the sugar amount to suit your taste. These would still be great but a little less sweet using 1/2 - 2/3 cup sugar, especially if using the maple syrup.

If you don't have pure maple syrup on hand or you just don't want to use it, opt to use non-dairy milk in place of the maple syrup.

I made all my batches with the mashed banana option, coconut sugar and quick cooking oats.

The pictures of the plated cookies are made with spelt flour. The cookies cooling on the rack are the made with oat flour. I did this so you can see the difference. See here for spelt flour cookies cooling.

I hope you enjoy these cookies for years to come!

CLASSIC PUMPKIN LOAF

Fall is here and it's time to get the oven going and the house smelling like autumn. No better way to bring in the fall than with a nice loaf of pumpkin bread wafting through the air. This recipe is adapted from my Banana Tea Bread. It's a very simple recipe and worked well here using a can of pumpkin puree instead of just the standard 1 cup. I tried using the whole can because I hate to waste or have to use up the rest of the puree. I figured if I use almost 2 cups of banana in my banana tea bread recipe, I can use 1 1/2 cups of pumpkin puree here and add a little extra liquid in the form of water or maple syrup. By all means if you feel this is too much and you're going to ruin a loaf, than stick with the 1 cup puree instead and omit the water/maple syrup. But you can see here that it worked, baking up beautifully without sinking in the center like you might expect. It came out moist and perfectly dense with a nice soft crumb. There is no need for butters or egg substitutes in this recipe either...just simple ingredients from your pantry that come together easily and beautifully. And believe me, it tastes just as good as it smells while baking!

The flour of choice in this recipe is spelt. It's a wonderful flour that when used in baked goods, cooks up tender and soft. I use it as my flour of choice when not baking gluten free. Use it in cookies, pancakes, breads, cakes, waffles and muffins...anywhere flour is called for.

Here is a little more info on spelt from The Spelt Bakers

'Spelt is by nature a whole-food. Unlike wheat, where vital nutritional bran and germ are usually removed during milling, the vital substances of spelt are found in the inner kernel of the grain. However this does not mean that spelt makes a heavy loaf. In fact the exact opposite is true. The real beauty of spelt is in its ability to make a really light, highly nutritious loaf with an appealing nutty flavour. The protein in spelt is such that when the flour is turned into bread it bakes well and results in a very light, soft textured loaf with good keeping qualities which doesn’t shed crumbs when sliced.'

I'll abide to all of that...this loaf came out speltiful!

Read more about the beauty of spelt here and source it in your local area, or look online. I know you will LOVE what this flour can do for your baked goods. Seriously!

Now on to the recipe...

Pumpkin Loaf

Ingredients

• 2 cups spelt flour, or flour of choice*
• 1/2 - 3/4 cup coconut, turbinado or organic pure cane sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons pumpkin pie spice mix or 1 tsp each cinnamon & ginger and 1/2 tsp each nutmeg & allspice and a pinch of clove
• pinch of mineral salt
• 1- 2 teaspoons vanilla extract
• 1/3 cup water or unsweetened almond milk (at room temp)
• 1/3 cup coconut oil (melted), or vegetable oil of choice 
• 1 can (15oz) 100% pumpkin puree or 1 1/2 cups fresh pumpkin puree

Preheat oven to 350 degrees F.

In a medium size bowl, combine flour, baking powder, baking soda, spices and salt. In a small bowl, combine oil, sugar, water/milk and vanilla. Add the wet mixture to the dry mixture along with the pumpkin puree and mix well. Don't over mix but be sure there is no flour clumps. Taste batter adjusting flavor or sweetness to your liking. Pour batter into a lightly greased loaf pan. Bake for 55 - 60 minutes. Once done, remove from oven, let cool slightly before serving. Let cool completely before storing.

Notes:

If you must substitute the flour (I highly recommend sticking with the spelt, it's my favorite), use unbleached all-purpose and/or fine whole wheat flour. If you try using a regular whole wheat flour, increase the water to 1/2 cups (you may have a denser loaf, but still tasty!).

I've made this loaf using less oil, anywhere from  2 - 4 tablespoons, while substituting the remaining amount called for with almond milk/water...turned out fabulous while cutting some fat out of the recipe.

For the spices, I used the pumpkin pie spice mix plus some extra cinnamon. I like all the flavors. If using the individual spices adjust the measurement up to suit your taste. Use less spice if you want to taste more of the pumpkin. Remember to always start with the smaller amount and work your way up. You cannot take away but you can always add.

Since there are no flaxeggs here, if you wish you can add two flaxeggs in place of the water + add 3 extra tablespoons water or you can simply add two tablespoons of flaxseed meal to the batter with the dry ingredients. Ground flax seeds have great nutritional benefits and can be added to boost the nutritional profile of this recipe. If you have some on hand, go for it!

Adjust the sugar up a little if you like it a bit sweeter. Because this batter is on the thicker side, you can also add in up to 1/4 cup, or replace dry sugar with, warmed or room temp pure maple syrup. Chilled maple syrup needs to be warmed or it will clump up the coconut oil.

Add chopped pepitas, walnuts or whole sesame seeds or oats to the top for added texture and visual appeal. I've also lightly sprinkled the top with raw sugar before baking (this is my daughters preferred topping).

Enjoy the taste of fall!

Spelt & Oat Pancakes + Blueberry Compote

I saw this recipe from the Minimalist Baker and decided I had to veganize it. In a word...Delicious! My pictures do not do it justice, I almost didn't post it but decided what the heck. Take a look at the original recipe and you'll understand why I just had to attempt this recipe. And is so happened, I had just received a whole bag full of oranges & lemons that needed to be used and also had a bag of frozen organic blueberries in the freezer from summer ready to go. I'd say this recipe appeared at the perfect time. I love synchronicity like that, don't you! I was all set and ready to go....away I went, off to the kitchen....my kitchen of love. :)

Sometimes it's good to change things up and this blueberry compote with the addition of oats to the batter was a welcome change!

Spelt & Oat Pancakes + Blueberry Compote

Ingredients

• 1 cup spelt flour
• 1/2 cup oats (old fashioned or quick oats)*
• 1 tablespoon sugar (coconut, raw or pure cane sugar)
• 2 teaspoons baking powder
• pinch of salt
• 1 cup vegan buttermilk (1 cup non-dairy milk + 1 tablespoon lemon juice or apple cider vinegar)
• 1 flax egg (1 tablespoon flax meal + 3 tablespoons water), optional
• 1 teaspoon vanilla
• 1 1/2 tablespoon coconut oil, melted or grapeseed oil

 Compote

• 1 cup blueberries (frozen or fresh)
• zest of one lemon or orange
• 2 - 3 tablespoons lemon or orange juice
• 2 teaspoons sugar (coconut, raw or pure cane sugar)

If using a flax egg, place ingredients in small bowl and set aside for about 10 minutes to set. This is optional. I have made pancakes many times without the need for an egg replacement but you can think of it as added nutrition as flax meal is very good for you!

Place small saucepan over medium heat. Add blueberries, sugar, lemon/orange juice and zest, bring to a simmer, mashing the berries with the back of a spoon. Once warm, bubbly and thickened, remove from heat and set aside, about 10 minutes.

Preheat griddle or pan to medium heat. Combine the flour, oats, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, whisk together the buttermilk, flax egg, vanilla and coconut oil. Add wet ingredients into the dry mixture and blend until just combined.

Using a 1/4 cup measuring cup, scoop and pour pancake mix onto a lightly greased griddle or skillet. Cook until bubbles form along the top and edges, about 2 to 3 minutes...bottom should be golden brown. Carefully flip and cook for another 2 minutes or so until golden brown underneath. Makes about 8 small pancakes.

Serve warm with blueberry compote and pure maple syrup.

Serves two generously.

Notes:

If you don't care for whole oats in your pancakes (like my daughter), you can process them to be a finer consistency or use the quick oats since they are a bit smaller.

I have made the compote with lemon and orange juice and zest. Both ways were equally delicious!

Enjoy!

BANANA TEA BREAD

I've been making this banana bread for years and years with the original recipe, long before becoming vegan. This recipe comes from the very first cook book I ever received from my parents when I first moved out on my own...it's 'The New Doubleday Cookbook' by Jean Anderson & Elaine Hanna. I've also adapted my basic pancake, or best friend forever pancakes as I like to call them, recipe from this book. By no means is it a vegan cookbook, but fortunately, this recipe has made a fantastic transformation with my new lifestyle and is as good, if not better, than the original. It's moist, fluffy and delicious just as it has always been! I'm happy to share with you this wonderful banana tea bread that I have loved for many years and look forward to loving for many more to come. It's simple, straightforward and has not disappointed me yet!

This recipe was easy to veganize. It works great without eggs because we're adding extra banana. Bananas act as a binding ingredient which is what the eggs are used of here. The extra banana also helps to lessen the sugar called for in the original recipe, another plus. The riper your bananas are, the less sugar you'll find you need. Instead of using butter or vegetable shortening, I opt for oil. You can use coconut oil (in liquid form) or grapeseed or light olive oil (I tend to use light olive oil or coconut oil the most). Everything else from the original recipe has stayed the same. I also used coconut sugar in the bread you see here which will slightly darken the batter, keep in mind if using 100% pure cane sugar your batter will be a bit lighter.

Here is a before...I topped this one with some crumbled walnuts...even the batter is delish! I could sit and eat that all day...

And the after, so perfect and golden brown...beautiful vegan banana bread! ♥

BANANA TEA BREAD

Ingredients

• 1 3/4 cups spelt flour, or flour of choice
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup neutral flavored or warmed coconut oil 
• 1 teaspoon vanilla extract
• 1/3 cup organic pure cane sugar or finely chopped dates
• 4 small or 3 large bananas (preferably overripe), mashed

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda and salt in a medium/large size bowl and set aside. In a small bowl mix oil, sugar and vanilla. Combine wet ingredients with dry ingredients and mix briefly, set aside. Mash bananas, you should have approx. 1 3/4 cups, add to batter and mix until combined. Pour or spoon into a well greased loaf pan...I used coconut oil to grease mine. I don't use vegan butters, margarine's or sprays as I don't care for them. Bake for about 50 min to an hour. With my oven it only goes for 50 min. You can also do the toothpick test in the center of the loaf, if it comes out clean it's about ready. Remove from oven and let cool for 10 min.

Notes:

To make gluten free use gluten free all purpose flour or gluten free flour of choice.

I have made this replacing the oil with unsweetened apple sauce I purchase from Trader Joe's. It was just as good, a little denser and didn't rise as much but the flavor was still pretty good. I've also played around with using half oil and half unsweetened almond milk (equally 1/3 cup) with excellent results!

If using coconut oil, be sure it's warmed and in its liquid state.

Add 1 teaspoon of cinnamon to the batch for a different flavor.

Others toppings you may like are sesame seeds, rolled oats, sunflower seeds and pecans just to name a few.

FYI: I have just recently come across spelt flour and love it ! Here is more info on the nutritional aspect and history of spelt flour from Whole Foods: Spelt if you're not familiar with it. It's my new favorite and pantry staple, or fridge since that is where I keep my flours.

 Enjoy!

I'd love to see your masterpieces!  #thesimpleveganista

Texas Three Bean Chili & Sweet Chia Cornbread

I know it's hot these days but I've been craving a chili as of late. I've seen a few recipes here and there and have been inspired to add one to my list. A good chili recipe is a must and this one is loaded with flavor, protein and fiber....all the while being easy to put together! Along with the sweet chia cornbread, this is a completely satisfying and hearty meal that is sure to please.

Texas Three Bean Chili

Ingredients

• 1 can black beans (15 oz), drained and rinsed
• 1 can kidney beans (15 oz), drained and rinsed
• 1 can pinto beans (15 oz), drained and rinsed
• 1 can fire roasted diced tomatoes with green chilies (15 oz)
• 1 cup tomatoes, diced (I used grape tomatoes cut in half)
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon old bay seasoning, if on hand
• 1/2 teaspoon garlic powder
• 1/4 - 1/2 teaspoon chipotle or cayenne pepper, to taste
• 1 -2 teaspoon cocoa powder or one small piece of dark chocolate
• 1 1/2 cups water or vegetable broth, + more if needed
• 1 tablespoon olive oil
• salt to taste
• scallions and cashew sour cream to garnish

In large pot heat olive oil, saute onion and garlic until translucent, about 5 min. Add all ingredients to pot and bring to boil, reduce heat and simmer for 45 minutes or so, stirring occasionally and adding additional water as needed, shouldn't need more than 1/4 cup if that. Taste for flavor adding anything you feel it needs. Serve with the sliced green onions and cashew sour cream. Serves three generously.

Notes:

Replace the 1 cup fresh diced tomatoes for another can (15oz) of tomatoes for ease.

Mix and match your beans to whatever you like or have on hand. Cooking dried beans would be even better, texture and taste wise.

Add veggies if you like such as chopped celery, carrots, bell peppers, corn, etc...delicious! Adding more vegetables will make this go further giving about 4 serving. Add extra water if needed.

On to the Sweet Chia Cornbread....

The sweet chia cornbread has lots of texture and completes the chili dish, I can't imagine it without. The chia seeds give this a little bit of a crunchy texture so those who don't like little bits of crunchiness this may not be for you. But for those willing to explore new things, I highly recommend giving this a try! The chia seeds add some good extra nutrition. They contain six times more calcium per serving than milk and six times more iron than spinach. These little seeds contain almost half your daily fiber requirements in a single serving, 2 tablespoons. Adding them is a nice mix up of the traditional corn bread. I enjoyed it best by breaking it up and eating in my chili barely noticing the bits. It was so good!

Sweet Chia Cornbread

Ingredients

• 1 cup organic corn meal (I used a course grind)
• 1 cup spelt flour, whole wheat pastry flour or all-purpose gluten free
• 5 tablespoons pure cane sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons chia seeds
• 1/2 cup water
• 1 cup almond milk 
• juice of 1/2 lemon or 1 tsp apple cider vinegar
• 1/4 cup coconut oil (melted) or extra light flavored olive oil

Preheat oven to 425 degrees.

Prepare a vegan buttermilk by mixing the almond milk with the lemon or vinegar and set aside.

Mix the chia seeds with the 1/2 cup water, set aside. Let these set for 10 minutes.

Combine all dry ingredients in medium size bowl. Add milk, oil, chia seed mixture and combine making sure to break up any lumps of chia seeds. Pour batter into an 8x8 greased baking pan or dish. Bake for 25 minutes. Test by inserting a toothpick, if it comes out clean it's ready.

Notes:

You could also add in 1 cup canned, fresh or thawed corn to the mix.

Enjoy!