We received blue corn atole in the CSA share this week. It is a fragrant finely ground cornmeal toasted for cooking and commonly used in a hot drink or breakfast cereal. You can substitute it for other flours as long as you mix quickly as it is a finer consistency. I use it for cornbread, pancakes and a lovely blue breakfast cereal. Colleen sent a recipe for a quick bread with fruit below.
Atole, Apricot & Apple Bread
Recipe adapted by Colleen
Makes 2 loaves
1C brown sugar
1tsp baking soda
1 tsp baking powder
1 1/2 tsp cinnamon
1 1/2C fresh or frozen apricots, thawed and pureed
1/4 C water
3 tsp vanilla
2C chopped apples ( I used frozen blueberries left from the summer! )
Preheat oven to 325F. Lightly spray 2 8 x 4 in loaf pans with non fact cooking spray.
In a large bowl combine flour, brown sugar, baking soda/powder and cinnamon. Stir in Apricot puree, water and vanilla and mix until dry ingredients are moistened. Fold in apples.
Spread batter into prepared pans and bake for 50 minutes or until knife inserted into the center comes out clean.