Thursday, January 5, 2012

Bison Chili & Almond Flour "Corn" Bread

pardon my bruised avocado...
The girl and I were both home sick today. I don't do sick very well... I get a little twitchy when I'm unable to get to the gym and do the 1000 random type A tasks I like to accomplish in a day. At least tonight's dinner was easy!

I had plans to make a funky, Indian take on bison chili. These plans went out the window when I realized I was all out of garam masala. Instead I relied on what's become a Paleo staple for me: Mark Sisson's Bison Chili from his Primal Blueprint Cookbook. The recipe has a nice balance of seasoning and comes together quickly. I've read some reviews that question his inclusion of cocoa powder and apple cider vinegar in the last twenty minutes of cooking, but I find that both really add to the depths of flavor in the resulting dish.

In the old days I would often make some sort of cornbread (vegan, whole wheat, you name it) to accompany our chili. While this chili does fine with just a sprinkle of cilantro and some avocado sliced on top, I was craving a little familiar comfort food.

I "pinned" this Almond Flour Flatbread recipe on my Paleo board on Pinterest a while back (let me know if you need a Pinterest invite... it's very addictive!) and decided to try it out.


I omitted the vanilla and rather than making it thin, poured my batter into a traditional cake pan. This added about ten minutes more baking time, but I think the thick pieces were just perfect for what I wanted. The bread had a springy texture and delicious sweet flavor amazingly reminiscent of cornbread, yet totally lacking grains and corn.


9 comments:

  1. i tried the cornbread. my batter was super thick and dense...not fluffy or springy. it was really good, but not what i expected. did you use any liquid? the original recipe didn't call for any.

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  2. oh no Melissa! so sorry to hear it didn't work for you. I made the recipe exactly as written, except I did use a cake pan and ditched the vanilla. Even my kids comment it's really springy and think it's cornbread... no added liquid or anything. What almond flour are you using? Is it blanched almond flour or almond meal?

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    1. What kind of flour do you reccomend? Blanched vs meal

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    2. hi Jess! You can use either. If you use the meal it will look a bit more rustic, but the taste will be the same.

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  3. I just came across this today and tried out the cornbread recipe. It came out great. The texture was perfect and my family loved it. Thanks!

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    1. so glad you and your family liked it Rachel! It's one of my kids' favorites.

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  4. This was delicious...I substituted 1/8 cup honey and 1/4 cup water. Thank You for sharing.

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    1. great way to reduce the sweetener! So glad you liked it.

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