25+ Delicious Purple Corn Flour Bread Recipes For Every Occasion

If you’re looking to add a splash of color and nutrition to your baking, purple corn flour is an incredible ingredient that deserves a spot in your pantry.

Derived from the vibrant purple kernels of corn, this flour is not only stunning but also packed with antioxidants and nutrients that can enhance your health and well-being.

With its unique earthy flavor, purple corn flour can be used in a variety of bread recipes, from classic loaves to creative pastries, all while providing a beautiful hue and added nutritional benefits.

In this article, we’ve compiled over 25 delicious purple corn flour bread recipes that will inspire you to get creative in the kitchen.

Whether you’re a seasoned baker or just starting out, these recipes are easy to follow and perfect for any occasion.

From savory options like flatbreads and rolls to sweet delights like muffins and pancakes, there’s something for everyone.

Get ready to impress your friends and family with the stunning and flavorful breads you can create using purple corn flour!

25+ Delicious Purple Corn Flour Bread Recipes For Every Occasion

Incorporating purple corn flour into your baking routine is an exciting way to enhance both the flavor and appearance of your breads.

With these 25+ recipes at your fingertips, you can explore a variety of tastes and textures, from sweet muffins and breakfast breads to savory rolls and gourmet quiches.

Not only will you impress your loved ones with the eye-catching colors, but you’ll also be providing them with the health benefits that purple corn flour offers.

So, roll up your sleeves, preheat that oven, and let your creativity flow as you embark on this colorful baking adventure!

Purple Corn Flour Artisan Loaf

This artisan-style purple corn flour loaf combines the earthy, slightly nutty flavor of purple corn with a soft, chewy crumb and a crisp crust. Naturally rich in antioxidants from the corn’s vibrant pigments, this loaf brings a pop of color and nutrition to the table. Ideal for sandwiches or simply toasted with butter, this bread has a rustic appeal and pairs wonderfully with a wide range of toppings, from savory to sweet.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups purple corn flour
• 1 ¼ teaspoons salt
• 1 teaspoon active dry yeast
• 1 ½ cups warm water
• 1 tablespoon honey or agave syrup
• 1 tablespoon olive oil

Instructions:

1. Activate the Yeast: In a small bowl, mix warm water, honey (or agave syrup), and yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy.
2. Combine Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, purple corn flour, and salt.
3. Mix the Dough: Pour the yeast mixture and olive oil into the dry ingredients, and mix until a rough dough forms. It will be sticky, which is perfect for an artisan-style bread.
4. Knead the Dough: On a lightly floured surface, knead the dough for about 8-10 minutes until it becomes smooth and elastic. You may add a little more flour if it’s too sticky.
5. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours, or until it has doubled in size.
6. Shape the Loaf: Punch down the dough, then shape it into a round or oval loaf. Place it on a baking sheet lined with parchment paper.
7. Second Rise: Cover the shaped dough with a cloth and let it rise again for about 45 minutes to 1 hour.
8. Bake the Bread: Preheat your oven to 425°F (220°C). Place the loaf in the oven and bake for 25-30 minutes until the crust is golden brown and sounds hollow when tapped.
9. Cool and Serve: Let the bread cool on a wire rack before slicing.

This purple corn flour artisan loaf is both visually stunning and wonderfully flavorful. Its texture makes it perfect for a wide range of meals, whether you’re dipping it in olive oil, spreading it with avocado, or crafting hearty sandwiches. This bread offers a unique and healthy twist on a classic loaf, bringing a splash of color and a depth of flavor to your kitchen.

Purple Corn Flour Sweet Potato Rolls

These soft and fluffy rolls combine the slightly earthy flavor of purple corn flour with the natural sweetness of mashed sweet potato. With their vibrant color and slightly sweet taste, they’re perfect for festive gatherings or as a healthier option for dinner rolls. These rolls stay soft and tender, making them a great companion to savory dishes or as a standalone snack.

Ingredients:

• 1 cup all-purpose flour
• 1 cup purple corn flour
• 1 cup mashed sweet potato (about 1 medium sweet potato)
• 1 teaspoon salt
• 2 tablespoons sugar or honey
• 2 teaspoons active dry yeast
• ¾ cup warm milk (plant-based options work too)
• 2 tablespoons melted butter or coconut oil

Instructions:

1. Prepare Sweet Potato: Peel, boil, and mash the sweet potato until smooth. Let it cool slightly.
2. Activate the Yeast: In a small bowl, combine the warm milk, sugar or honey, and yeast. Let it sit for 5-10 minutes until foamy.
3. Combine Ingredients: In a large bowl, mix the all-purpose flour, purple corn flour, and salt. Add in the mashed sweet potato, yeast mixture, and melted butter.
4. Mix and Knead: Mix until the dough starts to come together, then knead on a lightly floured surface for about 8-10 minutes, until smooth.
5. First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1-1.5 hours, until doubled in size.
6. Shape the Rolls: Punch down the dough and divide it into 10-12 equal pieces. Shape each piece into a roll and place on a baking sheet lined with parchment paper.
7. Second Rise: Cover the rolls with a cloth and let them rise for another 30-45 minutes until puffy.
8. Bake the Rolls: Preheat the oven to 375°F (190°C). Bake the rolls for 15-18 minutes, until golden on top.
9. Serve Warm: Allow the rolls to cool for a few minutes before serving. These are delicious warm or at room temperature.

These purple corn flour sweet potato rolls are a delightful addition to any meal. Their slightly sweet, earthy flavor makes them stand out, and they stay soft for days, making them perfect for leftovers or freezing. With the added nutrition from purple corn and sweet potato, these rolls are a beautiful and healthful way to brighten your table.

Purple Corn Flour & Chia Seed Flatbread

This quick and easy purple corn flour flatbread is perfect for those who love homemade bread but don’t want to wait for it to rise. Adding chia seeds for texture and extra nutrients, this flatbread has a soft, slightly chewy interior and a light, crisp exterior. It’s a perfect base for toppings like avocado, hummus, or even cheese, and can also be served alongside soups and stews.

Ingredients:

• 1 ½ cups purple corn flour
• 1 cup all-purpose flour
• 1 tablespoon chia seeds
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup warm water (plus more if needed)
• 2 tablespoons olive oil (plus more for cooking)

Instructions:

1. Combine Dry Ingredients: In a large mixing bowl, combine the purple corn flour, all-purpose flour, chia seeds, salt, and baking powder.
2. Add Wet Ingredients: Add the warm water and olive oil to the dry ingredients, and mix until a dough forms. If the dough is too dry, add a bit more water, one tablespoon at a time.
3. Knead Lightly: Knead the dough on a lightly floured surface for about 3-4 minutes, just until it comes together.
4. Divide the Dough: Divide the dough into 6-8 equal portions and roll each into a ball. Flatten each ball into a round about ¼ inch thick.
5. Cook the Flatbreads: Heat a skillet over medium heat and lightly brush it with olive oil. Place one flatbread in the skillet and cook for about 2 minutes per side, or until golden and slightly puffed. Repeat with the remaining flatbreads.
6. Serve and Enjoy: Serve warm as a base for toppings or alongside your favorite dishes.

These purple corn flour and chia seed flatbreads are a versatile, nutrient-dense option for those seeking a fast, homemade bread. Their unique color and slight chewiness bring a playful, nutritious element to any meal, and they’re great for wraps, snacks, or paired with dips. Enjoy these easy-to-make flatbreads as a staple in your weekly rotation.

Purple Corn Flour Banana Bread

This purple corn flour banana bread is a creative twist on the classic banana bread recipe, adding not only a unique color but also a boost of antioxidants and fiber from purple corn flour. The earthy tones of the corn flour complement the natural sweetness of the bananas, creating a moist, slightly dense loaf that’s perfect for breakfast, a snack, or dessert. It’s naturally gluten-free and can easily be made vegan with a few simple swaps.

Ingredients:

• 1 cup purple corn flour
• 1 cup almond flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 3 ripe bananas, mashed
• ⅓ cup maple syrup or honey
• 1 teaspoon vanilla extract
• 2 large eggs (or flax eggs for vegan: 2 tablespoons flaxseed meal + 5 tablespoons water)
• ¼ cup melted coconut oil or olive oil
• ½ cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, combine the purple corn flour, almond flour, baking soda, baking powder, and salt. Stir until well mixed.
3. Combine Wet Ingredients: In another bowl, mix the mashed bananas, maple syrup, vanilla, eggs (or flax eggs), and melted coconut oil until smooth.
4. Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Fold in walnuts or chocolate chips, if using.
5. Bake the Bread: Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Serve: Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This purple corn flour banana bread is a delicious way to enjoy a classic treat with an antioxidant-rich twist. Its vibrant color and subtle flavor make it a hit with family and friends, and it’s easy to make gluten-free or vegan. Whether enjoyed with a smear of nut butter or on its own, this bread is a nourishing, eye-catching addition to any table.

Purple Corn Flour & Oat Sandwich Bread

This purple corn flour and oat sandwich bread is a hearty, nutritious loaf perfect for daily use. The combination of purple corn flour and oats creates a bread that’s slightly nutty, dense, and packed with fiber, making it ideal for sandwiches or as a simple toast. With a soft interior and a golden crust, this bread offers a healthy and flavorful alternative to standard sandwich bread.

Ingredients:

• 2 cups whole wheat flour
• 1 cup purple corn flour
• ½ cup rolled oats
• 1 ½ teaspoons salt
• 2 tablespoons honey or maple syrup
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 ¼ cups warm water
• 2 tablespoons olive oil

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, honey, and yeast. Stir and let sit for 5-10 minutes until foamy.
2. Mix Dry Ingredients: In a large bowl, mix the whole wheat flour, purple corn flour, oats, and salt.
3. Combine Ingredients: Add the yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.
4. Knead the Dough: On a lightly floured surface, knead the dough for about 8-10 minutes until it becomes smooth and elastic.
5. First Rise: Place the dough in an oiled bowl, cover, and let it rise in a warm place for 1-1.5 hours, until doubled in size.
6. Shape the Loaf: Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
7. Second Rise: Cover the loaf and let it rise for 30-45 minutes, until it has risen slightly above the pan.
8. Bake the Bread: Preheat the oven to 375°F (190°C). Bake the bread for 35-40 minutes until golden brown and it sounds hollow when tapped.
9. Cool and Slice: Let the bread cool on a wire rack before slicing.

This purple corn flour and oat sandwich bread is a wholesome, hearty choice for everyday meals. Its satisfying texture and slightly earthy flavor make it a great choice for both sweet and savory toppings. It’s also rich in fiber and antioxidants, adding extra nutrition to every bite. Make this loaf a part of your weekly routine for an enjoyable, nutritious bread option.

Purple Corn Flour & Rosemary Focaccia

This fragrant purple corn flour and rosemary focaccia combines the earthy undertones of purple corn with the aromatic freshness of rosemary. With a soft, pillowy interior and a crispy, olive oil-infused crust, this focaccia is perfect as an appetizer, side dish, or sandwich base. Its vibrant purple hue makes it a standout addition to any meal, and the combination of flavors will have everyone reaching for seconds.

Ingredients:

• 1 cup all-purpose flour
• 1 cup purple corn flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• ¾ cup warm water
• ¼ cup olive oil (plus more for drizzling)
• 1 tablespoon chopped fresh rosemary
• Sea salt and additional rosemary for topping

Instructions:

1. Activate the Yeast: In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
2. Mix the Dough: In a large bowl, combine the all-purpose flour, purple corn flour, and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
3. Knead the Dough: Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour until doubled in size.
5. Prepare the Focaccia: Preheat the oven to 400°F (200°C). Grease a baking pan with olive oil and gently press the dough into the pan, stretching it to fit. Dimple the surface with your fingers, drizzle with olive oil, and sprinkle with fresh rosemary and sea salt.
6. Bake the Focaccia: Bake for 20-25 minutes until golden and crisp on the edges.
7. Serve Warm: Allow the focaccia to cool slightly before slicing and serving.

This purple corn flour and rosemary focaccia is an aromatic, flavorful bread that’s perfect for gatherings, dinner parties, or as a savory snack. The combination of earthy corn flour and fresh rosemary creates a unique flavor profile, while the crispy, golden crust makes each bite satisfying. With its vibrant color and irresistible texture, this focaccia is bound to become a favorite.

Purple Corn Flour Pumpkin Spice Bread

Perfect for fall, this purple corn flour pumpkin spice bread brings together the earthy, vibrant color of purple corn with the warm, cozy spices of pumpkin. The result is a moist, spiced loaf with a unique twist. Naturally gluten-free and packed with nutrients, this bread is as delicious as it is beautiful. With hints of cinnamon, nutmeg, and cloves, it’s ideal for breakfast, snack time, or even dessert.

Ingredients:

• 1 ½ cups purple corn flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 cup pumpkin purée
• ½ cup coconut sugar or brown sugar
• ¼ cup melted coconut oil or olive oil
• 2 large eggs (or flax eggs: 2 tablespoons flaxseed meal + 5 tablespoons water)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. Combine Dry Ingredients: In a large bowl, mix the purple corn flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. Mix Wet Ingredients: In another bowl, whisk together the pumpkin purée, coconut sugar, melted coconut oil, eggs (or flax eggs), and vanilla extract until smooth.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry mixture, stirring gently until just combined.
5. Bake the Bread: Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before slicing.

This purple corn flour pumpkin spice bread is a lovely seasonal treat, perfect for autumn or any time you crave warm spices. It’s wholesome, gluten-free, and full of flavor. The purple corn flour adds a unique visual appeal, while the pumpkin and spices make this loaf irresistibly comforting.

Purple Corn Flour Flatbread with Garlic and Herbs

This quick, no-rise flatbread recipe uses purple corn flour, making it a vibrant and nutritious addition to your meal. Infused with garlic and fresh herbs, this flatbread is perfect for dipping, serving alongside soups, or as a base for pizzas. The purple corn adds a subtle earthiness, while the herbs and garlic add layers of flavor to each bite.

Ingredients:

• 1 cup all-purpose flour
• 1 cup purple corn flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup plain yogurt (or non-dairy yogurt)
• ¼ cup warm water (add more if needed)
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 tablespoon fresh herbs, chopped (rosemary, thyme, or parsley)

Instructions:

1. Combine Dry Ingredients: In a large bowl, mix the all-purpose flour, purple corn flour, baking powder, and salt.
2. Mix Wet Ingredients: In another bowl, whisk together the yogurt, warm water, and olive oil.
3. Form the Dough: Add the wet ingredients to the dry mixture, stirring until a soft dough forms. Add minced garlic and herbs and knead briefly to incorporate.
4. Divide and Roll: Divide the dough into 6-8 portions and roll each into a thin round about ¼ inch thick.
5. Cook the Flatbreads: Heat a skillet over medium-high heat and lightly oil it. Cook each flatbread for 1-2 minutes on each side, until lightly browned and puffed.
6. Serve Warm: Serve immediately, or keep warm by wrapping in a cloth until ready to serve.

This purple corn flour garlic and herb flatbread is versatile, delicious, and easy to make. It brings a beautiful color and earthy flavor to your table and can be paired with dips, spreads, or soups. With minimal preparation, this flatbread offers a quick and nutritious bread option that’s packed with flavor and perfect for any meal.

Purple Corn Flour Sourdough Bread

Purple corn flour sourdough combines traditional sourdough methods with the vibrant, antioxidant-rich purple corn flour for a uniquely colored and flavored loaf. This bread has a chewy crumb, a light tang, and a rustic, crackly crust. The sourdough process enhances the flavors of the purple corn, making this bread a delicious and nutritious choice for any occasion.

Ingredients:

• 1 cup purple corn flour
• 2 ½ cups bread flour
• 1 ½ cups sourdough starter (active and bubbly)
• 1 ¼ cups warm water
• 1 ½ teaspoons salt

Instructions:

1. Autolyse the Dough: In a large bowl, mix the bread flour, purple corn flour, and water until just combined. Cover and let sit for 30 minutes.
2. Add Starter and Salt: Add the sourdough starter and salt to the dough, mixing until fully incorporated.
3. Knead and Fold: Knead the dough briefly, then cover and let rest for 30 minutes. Every 30 minutes, stretch and fold the dough 3-4 times. Repeat this 4 times over the next 2 hours.
4. First Rise: Let the dough rise at room temperature for 3-4 hours or until it has expanded by about 50%.
5. Shape the Loaf: Turn the dough onto a floured surface, shape it into a round loaf, and place it in a floured proofing basket. Cover and let rise in the refrigerator overnight (8-12 hours).
6. Bake the Bread: Preheat your oven to 475°F (245°C) with a Dutch oven inside. Carefully place the dough into the preheated Dutch oven, cover, and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes until the crust is golden.
7. Cool and Serve: Allow the bread to cool on a wire rack for at least an hour before slicing.

This purple corn flour sourdough bread is a delicious fusion of traditional techniques and nutritious ingredients. Its tangy, rich flavor and unique color make it perfect for special occasions or a gourmet sandwich. Enjoy the complexity of this naturally fermented bread that’s both healthy and visually appealing.

Purple Corn Flour Chocolate Chip Muffins

These purple corn flour chocolate chip muffins are a delightful treat with a unique color and flavor. The slightly nutty, earthy taste of purple corn flour pairs perfectly with the sweetness of chocolate chips, creating a moist and tender muffin that’s perfect for breakfast, snack, or dessert. These muffins are simple to make and full of antioxidants, making them both delicious and nutritious.

Ingredients:

• 1 cup purple corn flour
• 1 cup all-purpose flour (or gluten-free flour blend)
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup coconut sugar or regular sugar
• ½ cup melted coconut oil or vegetable oil
• 1 cup milk (dairy or non-dairy)
• 1 teaspoon vanilla extract
• 1 large egg (or flax egg: 1 tablespoon flaxseed meal + 3 tablespoons water)
• ¾ cup chocolate chips

Instructions:

1. Preheat Oven: Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. Mix Dry Ingredients: In a large bowl, combine the purple corn flour, all-purpose flour, baking powder, salt, and sugar.
3. Combine Wet Ingredients: In another bowl, whisk together the melted coconut oil, milk, vanilla extract, and egg (or flax egg) until smooth.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry mixture and stir gently until just combined. Fold in the chocolate chips.
5. Bake the Muffins: Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and Enjoy: Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

These purple corn flour chocolate chip muffins are a wonderful, colorful twist on the classic muffin. They’re rich in antioxidants, thanks to the purple corn flour, and offer just the right amount of sweetness from the chocolate chips. Perfect for breakfast on the go or a sweet snack, these muffins are as nutritious as they are tasty.

Purple Corn Flour Cinnamon Rolls

These purple corn flour cinnamon rolls are a visually stunning and healthier version of a beloved classic. The slightly nutty taste of purple corn flour blends beautifully with the warm, sweet cinnamon filling, creating a soft and fluffy roll that’s perfect for weekend brunch or special occasions. Not only are they beautiful to look at, but they also offer added fiber and antioxidants.

Ingredients:

• 1 cup all-purpose flour
• 1 cup purple corn flour
• 1 tablespoon sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• ¾ cup warm milk (dairy or non-dairy)
• 3 tablespoons butter or coconut oil, melted
• 1 teaspoon salt

For the Filling:

• ¼ cup melted butter or coconut oil
• ½ cup brown sugar
• 1 tablespoon ground cinnamon

For the Icing:

• ½ cup powdered sugar
• 2-3 tablespoons milk or cream
• ½ teaspoon vanilla extract

Instructions:

1. Activate the Yeast: In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
2. Make the Dough: In a large bowl, mix the all-purpose flour, purple corn flour, and salt. Add the yeast mixture and melted butter, and stir until a dough forms.
3. Knead and Rise: Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1-2 hours until doubled.
4. Roll Out the Dough: Roll the dough into a large rectangle about ¼ inch thick. Brush with melted butter and sprinkle evenly with brown sugar and cinnamon.
5. Shape and Second Rise: Roll the dough tightly into a log and cut into 10-12 rolls. Place in a greased baking dish, cover, and let rise for another 30-45 minutes.
6. Bake the Rolls: Preheat the oven to 350°F (175°C) and bake for 20-25 minutes until golden brown.
7. Add Icing and Serve: Mix powdered sugar, milk, and vanilla for the icing and drizzle over warm rolls.

These purple corn flour cinnamon rolls are soft, fluffy, and full of warm cinnamon flavor. The purple corn flour gives them a distinctive color and nutrient boost, making them a delightful and eye-catching treat. Perfect for gatherings or a cozy weekend, these cinnamon rolls are a new twist on a beloved classic.

Purple Corn Flour Rosemary and Olive Breadsticks

These purple corn flour breadsticks with rosemary and olives are a savory, crunchy snack packed with flavor and visual appeal. The combination of rosemary and olives gives them a Mediterranean flair, while the purple corn flour provides a unique color and slight earthiness. These breadsticks are perfect for dipping in olive oil or as a side for soups and salads.

Ingredients:

• 1 cup purple corn flour
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 tablespoon fresh rosemary, chopped
• ½ cup pitted and chopped black olives
• 1 packet (2 ¼ teaspoons) active dry yeast
• ½ cup warm water
• 2 tablespoons olive oil (plus extra for brushing)

Instructions:

1. Activate the Yeast: In a small bowl, mix warm water and yeast. Let sit for 5-10 minutes until foamy.
2. Mix Dough Ingredients: In a large bowl, combine purple corn flour, all-purpose flour, salt, rosemary, and olives. Add the yeast mixture and olive oil, and mix until a dough forms.
3. Knead the Dough: Knead on a floured surface for about 5-7 minutes until smooth and elastic.
4. Rise the Dough: Place the dough in a lightly oiled bowl, cover, and let rise for 1-1.5 hours until doubled in size.
5. Shape the Breadsticks: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the dough into a rectangle and cut into 12 strips. Gently twist each strip and place it on the baking sheet.
6. Bake the Breadsticks: Brush each breadstick with olive oil and bake for 15-18 minutes until golden and crispy.
7. Serve Warm or at Room Temperature: Enjoy these breadsticks with your favorite dip or as a savory snack.

These purple corn flour rosemary and olive breadsticks are an irresistible, crunchy snack with a unique color and a burst of Mediterranean flavors. The rosemary and olives enhance the earthy taste of purple corn flour, making these breadsticks a flavorful, antioxidant-rich option. Perfect for dipping or snacking, they bring something special to any table.

Purple Corn Flour Quiche with Spinach and Feta

This purple corn flour quiche combines the earthy flavor of purple corn with the freshness of spinach and the tanginess of feta cheese. The crust is gluten-free and boasts a beautiful purple hue, making it visually striking as well as delicious. This quiche is perfect for brunch, lunch, or a light dinner, and it can be enjoyed warm or at room temperature, making it a versatile dish for any occasion.

Ingredients:

For the Crust:

• 1 ½ cups purple corn flour
• ½ cup almond flour
• ½ teaspoon salt
• ½ cup cold butter or coconut oil, cubed
• 4-5 tablespoons cold water

For the Filling:

• 4 large eggs
• 1 cup milk (dairy or non-dairy)
• 2 cups fresh spinach, chopped
• ½ cup feta cheese, crumbled
• 1 small onion, finely chopped
• 1 clove garlic, minced
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Prepare the Crust: In a bowl, combine purple corn flour, almond flour, and salt. Cut in cold butter or coconut oil until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, mixing until the dough holds together. Press the dough into a 9-inch pie dish and refrigerate for 30 minutes.
2. Preheat Oven: Preheat the oven to 375°F (190°C).
3. Sauté Vegetables: In a skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic; sauté until softened. Add spinach and cook until wilted. Remove from heat and let cool slightly.
4. Prepare the Filling: In a bowl, whisk together eggs and milk. Season with salt and pepper. Stir in the sautéed spinach mixture and crumbled feta cheese.
5. Assemble the Quiche: Pour the filling into the prepared crust, spreading it evenly.
6. Bake the Quiche: Bake for 30-35 minutes, or until the filling is set and the top is lightly golden. Let cool slightly before slicing.
7. Serve: Enjoy warm or at room temperature.

This purple corn flour quiche with spinach and feta is a delightful way to incorporate nutritious ingredients into your meals. Its vibrant color makes it an attractive dish for gatherings, while the combination of flavors provides a satisfying and delicious option for any meal. Packed with protein and vegetables, this quiche is both filling and nourishing, making it a fantastic addition to your recipe repertoire.

Purple Corn Flour Biscuits with Cheddar and Chives

These purple corn flour biscuits are a delightful twist on a classic comfort food. The combination of sharp cheddar cheese and fresh chives adds a burst of flavor to these fluffy, golden biscuits. They are perfect as a side dish for soups, stews, or as a standalone snack. The unique color of the purple corn flour makes them not just delicious, but visually appealing as well.

Ingredients:

• 1 cup purple corn flour
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold butter, cubed
• 1 cup shredded sharp cheddar cheese
• ¼ cup chopped fresh chives
• ¾ cup milk (dairy or non-dairy)

Instructions:

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, combine the purple corn flour, all-purpose flour, baking powder, and salt.
3. Cut in Butter: Add the cold butter and mix until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese and chopped chives.
4. Add Milk: Gradually add the milk, stirring until just combined. Do not overmix.
5. Shape the Biscuits: Turn the dough onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick rectangle and cut into rounds or squares.
6. Bake the Biscuits: Place the biscuits on the prepared baking sheet and bake for 12-15 minutes until golden brown.
7. Serve Warm: Enjoy these biscuits warm, straight from the oven.

These purple corn flour biscuits with cheddar and chives are a wonderful addition to any meal. Their fluffy texture and rich flavor, complemented by the sharpness of cheddar and the freshness of chives, make them a hit with everyone. Perfect for breakfast, brunch, or as a side for dinner, these biscuits showcase the beauty and versatility of purple corn flour while providing a deliciously unique twist on a classic favorite.

Purple Corn Flour Rice Pudding

This purple corn flour rice pudding offers a creamy and comforting dessert with a colorful twist. Infused with vanilla and cinnamon, this pudding is not only delicious but also visually stunning thanks to the purple corn flour. It’s a fantastic way to use up leftover rice while providing a nutritious treat that can be served warm or chilled.

Ingredients:

• 1 cup cooked rice (white or brown)
• 2 cups milk (dairy or non-dairy)
• ¼ cup purple corn flour
• ½ cup sugar (or to taste)
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Pinch of salt
• Optional toppings: raisins, nuts, or fresh fruit

Instructions:

1. Combine Ingredients: In a medium saucepan, whisk together the milk, purple corn flour, sugar, vanilla extract, cinnamon, and salt.
2. Cook the Pudding: Place the saucepan over medium heat and bring to a gentle simmer, stirring constantly to avoid lumps. Cook for about 5-10 minutes, or until the mixture thickens.
3. Add the Rice: Stir in the cooked rice and continue to cook for another 5 minutes, allowing the flavors to meld and the pudding to thicken further.
4. Cool and Serve: Remove from heat and let it cool slightly before serving. You can serve it warm or refrigerate it to enjoy chilled.
5. Garnish: Top with raisins, nuts, or fresh fruit if desired.

This purple corn flour rice pudding is a delightful dessert that brings comfort and nostalgia with a modern twist. The combination of creamy rice and the earthy sweetness of purple corn flour creates a unique flavor profile that is both satisfying and visually appealing. Perfect for a family gathering or as a cozy treat, this pudding is an easy and nutritious way to indulge your sweet tooth while enjoying the health benefits of purple corn.

Note: More recipes are coming soon!