1/4 c. organic blue corn meal
1/8 c. organic buckwheat flour
1/4 t. aluminum-free baking powder
2 sulfur-free sundried tomatoes
1 T. extra virgin olive oil
2 T. water
1 T. organic apple cider vinegar
1 egg (or egg substitute)
dash hot sauce (optional)
crushed red pepper
dash cayenne pepper
Spray a cookie sheet with nonstick olive oil spray and preheat the oven to 325 degrees. Mix all of the dry ingredients in a medium bowl. I finely chopped the sundried tomatoes with kitchen shears directly into the bowl.
Add the seasonings, water, vinegar, and olive oil and mix well. Crack in the egg and beat it in, mixing thoroughly. Spread the batter in a thin layer onto the oiled cookie sheet. Bake at 325 on the bottom oven rack for about 35 minutes or until crispy.
I served these with with some salsa and guacamole as appetizers to our [pre]Thanksgiving meal of Caribbean Pineapple Turkey Breast and Fruity Apricot Quinoa .