Jalapeño Onion Corn Bread

 The 2011 Living Light Hot Chefs Cool Kitchen Raw Chef Showcase was an amazing event with 12 of the world's top raw food chefs strutting their stuff; sharing their latest-greatest recipes with attendees.  It was all captured on camera and the videos are still available online at RawFoodChef.com

One of the recipes I shared at the showcase that was extremely popular with participants was my Jalapeño Onion Corn Bread, which I served with Red Bell Pepper Chipotle Soup (recipe coming soon). This duo of comfort foods was such a hit that, after sampling it, the attendees flocked into the Living Light Cafe and the dynamic duo sold out in 15 minutes!  The secret to this recipe is the freeze dried corn, which is ground into flour using a spice grinder. This is one of my favorite new products  and once I discovered it, my mind immediately went to all the foods I could incorporated it into: tamales, corn fritters, corn cakes, and the list goes on! Another of my favorite new ingredients used in this recipe is Almond Flour by by Divine Organics. Use it in muffins, burgers, cakes, cookies and anywhere you want a flour substitute.

If you are interested in viewing the video showing step by step how to make both the Jalapeño Onion Corn Bread and my Red Bell Pepper Chipotle Soup, as well as all the other great videos from the Chef Showcase, go to http://hotchefscoolkitchen.com/.

Jalapeño Onion Corn BreadCorn Bread with Red Bell Pepper Chipotle Soup

Yields 16 pieces (Serves 8)

4 cups fresh or frozen corn kernels

2 cups freeze dried corn, ground using a spice grinder or blender

2 cups white almond flourJust Corn Divine Organics Almond Flour

½ cup coconut butter, warm to soften

½ cup warm water

1 tablespoon Himalayan crystal salt

½ teaspoon cayenne pepper

¼ cup onion, minced, rinsed, and towel blotted

1-2 jalapeño peppers, seeded and minced

1. Put fresh and ground freeze dried corn, almonds flour, soft coconut butter, warm water, and salt in a food processor and process until smooth.

2. Add the minced onions and jalapeño to the food processor and pulse briefly, just to mix. Do not puree.

3. Spread the batter onto a 16–x 16–inch dehydrator tray covered with a nonstick sheet. Spread the batter about ½-inch thick.  Using a dull knife or spatula, score the batter 4”x 4” to form 16 squares.

4. Dehydrate at 125 degrees for 1 hour. Flip the bread and remove nonstick sheet. Reduce the temperature to 105 degrees and dehydrate for another 4-6 hours or until bread is pliable but easy to handle without falling apart.  Serve warm with coconut butter or other spread of choice.

5. Allow to cool thoroughly before storing in a sealed container in the refrigerator for up to 1 week.

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