INGREDIENTS
3/4 cup
cornmeal (we used Bob’s Red Mill Medium Grind Cornmeal)
1/4 cup
almond flour
1/4 cup
brown rice flour
1 tbsp
organic corn starch
1 tbsp
nutritional yeast
1/2 tsp
sea salt
1 tsp
baking powder
1/2 tsp
baking soda
1/8 cup
organic, unsweetened almond butter
1/4 cup
organic, unsweetened applesauce
2 tbsp
+ 2 teaspoons pure organic maple syrup
1 tbsp
tahini
1 1/2 tsp
apple cider vinegar
1/4 cup
plus 2 teaspoons unsweetened plain plant milk (we used almond milk)
1
jalapeno pepper, finely diced
2
large scallions, thinly sliced
1/2
yellow (or red or orange) bell pepper, finely diced
1/2 cup
frozen corn, thawed
Optional: 8 pickled mild jalapeno slices (we used Mezzetta Deli-Sliced Tamed Jalapeno Peppers)