Polenta Cornbread

ingredients:
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
2 eggs
1 cup almond milk or water
1/4 cup coconut oil melted or room temperature

directions:
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

Fermented Dill Pickles

ingredients:
small pickling cucumbers
2 T course sea salt
1 T fresh dill (or more if you like)
1 t mustard seeds (optional)
2 to 4 cloves of garlic, quartered
a dash of crushed red pepper (optional)
filtered water

variation: add a few carrots, cauliflower or any other veggie

Directions:

• Place your ingredients in a quart sized mason jar and fill within one inch of the top with filtered water. (Use a small jar or fermenting weight to weigh down the cucumbers inside the large jar. You want the cucumbers fully covered with liquid.)  
• Cover the jar with the mason jar lid, screw the lid on and ferment in room temperature on your counter for 5 to 7 days. (Whole veggies take longer to ferment than shredded, so I like to leave mine for about 7 days) 
• Refrigerate to stop the fermentation process and enjoy! You know they are ready when they taste tangy and fermented instead of salty.