Author Notes
Turmeric is hot right now but not in that obnoxious paleo diet, food-trendy, "kale is the new everything" way. It's every inch the real deal. Let's tick off the positives, shall we? It is insanely good for you, a key component in an endless variety of awesome foodstuffs and as a bonus, it's PRETTY, like really, intensely, fully-saturated color-bomb pretty. And as we all know, pretty food is the very best food. —Slow Club Cookery
Ingredients
-
1 cup
all purpose flour
-
1 cup
stoneground cornmeal
-
1/3 cup
organic sugar
-
2 tablespoons
finely ground flax seeds
-
6 tablespoons
boiling water
-
1 tablespoon
baking powder
-
1 cup
non dairy milk
-
1 teaspoon
apple cider vinegar
-
1/4 cup
extra virgin olive oil
-
1 teaspoon
sea salt
-
1 teaspoon
chili powder
-
1 1/2 teaspoons
crushed red pepper
-
1/2 teaspoon
turmeric
-
1 teaspoon
extra sugar/ crushed red pepper for topping
Directions
-
Preheat oven to 400 degrees.
Place cupcake liners in muffin tin
or
grease an 8" square baking dish.
-
Whisk together ground flax seeds and boiling water, set aside
until thickened and gelatinous.
-
Combine non dairy milk and apple cider vinegar,
whisk together and set aside for 5 minutes.
-
In a large mixing bowl toss together cornmeal, flour, baking powder, salt, sugar, chili powder, turmeric and crushed red pepper.
Add thickened flax seed mixture, non dairy milk and olive oil.
Stir until well combined.
-
Fill cupcake liners 2/3 full or spread batter into greased baking pan.
Sprinkle with extra sugar and crushed red pepper.
-
For muffins, bake for 15-18 minutes.
For cornbread, bake for 20-22 minutes or until top is browned and cake tester
inserted into the center comes out clean.
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