|pardon my bruised avocado...|
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.