Ingredients:

• 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

Seasonings:

• pepper
• garlic powder
• crushed red pepper
• dash cayenne pepper

Directions:

Step #1:  Assemble all the ingredients together

Step #2:  Spray a cookie sheet with nonstick coconut oil spray and preheat the oven to 325 degrees.

Step #2:  Mix all of the dry ingredients in a medium bowl. I finely chopped the sundried tomatoes with kitchen shears directly into the bowl.

Step #3:  Add the seasonings, water, vinegar, and olive oil and mix well.

Step #4:  Crack in the egg and beat it in, mixing thoroughly.

Step #5:  Spread the batter in a thin layer onto the oiled cookie sheet.

Step #6:  Bake at 325 on the bottom oven rack for about 35 minutes or until crispy.