-1 1/2 cup corn (frozen or fresh)
-1 small red bell pepper
-1 small yellow bell pepper
-1 tsp celtic sea salt
-1 tsp dried oregano
-1/2 tsp cumin
-1 tsp paprika
-1 tsp onion powder
-1/2 tsp garlic powder
-3/4 cup sesame seeds
-1/4 cup sunflower seeds
Blend all ingredients in the food processor and spread it on a Teflex sheet. Dehydrate for 3 hours, flip it and dehydrate for 3 or more hours, depending how crispy you want your bread.
We made a couple of batches of this bread during our last D day. It wasn't quite ready by the time we went to bed and I woke up a little late to take it out so it ended up more like corn crackers. Ah well... It was still delish! We served it warmed up with chili. Yummy!
Note: One recipe doesn't quite fill up an Excalibur tray.
I made one recipe today: it only makes one tray; and during the class everyone took some to taste and it's all gone. It is delicious! I'm going to try doing it a little thicker next time. Need to make about triple the recipe it's that good.
Great Job Mosaica dear!!!!!!!!!!!!! xoxo from dodo chef Joz !
The cornbread is quite comforting. Yummy. I made it thicker and its nice and pliable so I could feel like it was bread. It went nicely with the Campbell's soup. Tonite I am gonna have it with Warm Me Up Chili.
It filled up 3/4 of one tray of my Nesco. It would have filled the whole thing if I had made it thinner into crackers, but I wanted bread.
I think next time I would use all yellow bell pepper so it would be less red in color and more yellow like cornbread. I added a clove of garlic and green onions instead of powder with a smidgen of agave. Delish!