Getcha' loaf pan coated in cell-healthy-happy Coconut Oil, and dehydrate this tasty Pecan Country Cornbread for a delicious accompaniment to any savory meal. The Pecan flavor pulls through from the inside out, as the dehydrator lightly toasts the crunchy top and Pecan Butter lingers throughout. YUM. Optional: Sauté onions and garlic, then bake at 350 F for 45 minutes.
2 T Raw Pecan Butter
1 T Raw Coconut Oil (to grease loaf pan)
1 1/2 cups stoneground cornmeal or masa
4 T Almond Milk or water
1 medium onion, diced
2 cloves garlic, minced
4 small tomatoes, diced or 1 can tomatoes, diced
1 dried chili rehydrated, diced
1 T smoked paprika, oregano, sweet basil, pepper
salt to taste
Pecan Pieces, to top each slice
1. Mix all ingredients in a bowl, and salt to taste. If the mixture is too dry, add a little extra Almond Milk or a dash of EVOO.
2. Form evenly into Coconut Oil-coated pan.
3. Top with Pecans.
4. Dehydrate for 6 hours or until a toothpick comes cleanly out of center.
5. Chow down!! Keeps in fridge for about a week, or you can use this recipe to make thinner crackers, that will keep until you are done munchin' and crunchin'!