1 cup gluten-free flour blend (such as Bob's Red Mill)
1 cup polenta (corn grits or very coarse corn meal)
2 T cane juice crystals or sucanut
2 1/2 t baking powder
1 t celtic sea salt
1 cup almond milk or water
1/4 cup coconut oil melted or room temperature
1. Mix dry ingredients. Then add wet ingredients and mix till batter is moistened.
2. Pour into greased 8-inch square or round pan.
3. Bake at 400 degrees for 20-25 minutes till lightly browned and baked through.
Optional: add 1/2 cup shredded cheese, or 1/2 cup crumbled feta and 1 T fresh dill