Mr. Corn Bits says hello

Lately I’ve been trying to organize my posts around a coherent theme. This is not one of those posts!

Since I’ve gotten a lot of comments about the various weird Asian foods I’ve posted about before, I thought I’d continue!

How can you not love a company that has THIS GUY as its spokesmanvegetable?

CORNBITS! My little sister mentioned on the Taiwanese stepfamily’s last visit that she liked them… so they brought her back two crates! We are not complaining.

There are various types of CornBits- original, and the “CornBits Mix” containing dried peas and coated peanuts that we’ve been chowing down on, pictured below. The corn bit itself has the appearance of hominy, the crunch of a dried vegetable (considerably more substantive than popcorn) and the addictiveness of cocaine. Or so I presume.

For snack food, it’s actually rockin’ in the fiber department. However, since everything is coated in coconut oil it’s also chock full o’ saturated fat! Moderation in all things :D

Moving on, more stevia!

When NuNaturals sent me all their stevia swag, they included a bazillion recipes. Seriously. A bazillion. Some were exhaustingly food bloggery (normal people do not have coconut flour in their homes!) but one immediately caught my eye: lemonade!

I love lemonade but let’s be honest- it’s a whole bunch of calories and a blood sugar spike. This is why I was stoked to try it stevia-fied!

Their technique is so cool! I halved the recipe: I combined 1/2 a cup of water and today’s form of stevia, the pure extract (this boggles my mind: this entire batch of lemonade took 1/2 tsp of stevia! The stuff is SWEET!)

Then I took two entire lemons, cut them into chunks, and, as I read in the instructions “… Place in blender and puree…”

So I did.

Then kept reading…

“… until lemons are coarsely chopped”.

Er, not so much.

But it still worked! I strained the mixture into my pitcher, added an additional 3 1/2 cups of water and had some gorgeous, non blood sugar spiking, basically calorie-free, lemonade!

 

I enjoyed a glass al fresco with an extremely delicious lunch.

Yogurt, muffin, and a salad of note:

Arugula and white beans, dressed in olive oil, lemon juice, and red pepper flakes. Marvy!

Now as for the lemon pulp…

It was sweet, it was lemony… lemon poppy seed bread!

The dry:

1 cup all purpose flour
1/2 cup whole wheat flour
1/2 T. poppy seeds
1/2 tsp. baking soda

Stir, then add the wet:

Lemon-stevia pulp (1 cup? From 2 lemons…)
1 egg
1 T oil
1/4 cup water

The batter:

 

Baked for 20 minutes at 350*.

And the finished product:

 

Pretty, eh? And a slice held together reasonably well…

As for the taste?

Lemon pulp, hahahaha.

It’ll probably be palatable toasted with honey, but it’s not likely one I’ll repeat. Oh well, a fun experiment!