I was raised at my family’s eatery. To make it a little bit healthier, I revised this recipe. My father, a skilled chef, created the original recipe. ‘Stanton’s Hot Rolls’ and cake doughnuts attracted visitors from all over West Texas. I made a shift after over 200 pounds of weight gain. I’m altering the recipes now that I’m 75 pounds lighter. boosted beneficial cholesterol and removed bad cholesterol. I removed the eggs and divided the salt in half.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 10 |
| Yield: | 1 loaf |
Ingredients
- 3 tablespoons chia seeds
- 1 ½ cups warm water
- ½ cup sucanat
- ¼ cup agave nectar
- 1 ½ cups cornmeal
- 1 cup spelt flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups frozen corn kernels
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a loaf pan.
- Soak chia seeds in warm water in a bowl for 5 minutes; drain.
- Blend chia seeds in a blender until smooth; add sucanat and agave nectar. Blend the mixture again until smooth.
- Sift cornmeal, spelt flour, baking powder, and salt into a large mixing bowl. Add frozen corn kernels and chia seed mixture to the cornmeal mixture; stir and pour into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.