I was looking for a way to use some local organic corn meal I obtained at a Vermont Co-op when I stumbled upon a recipe for corn cake from Bob's Red Mill. I adapted a little bit and added some blueberries to it to add some additional flavor and antioxidants.
Corn is a very interesting, nourishing grain in its organic, natural state (much of today's corn is genetically modified). According to Paul Pitchford's Healing with Whole Foods, corn:
- Nourishes the physical heart
- Influences the stomach, improving appetite
- Regulates digestion
- Promotes healthy teeth and gums
- Tonifies the kidneys and helps to increase a low libido
Gluten-Free Blueberry Corn Cake
makes 18 servings
1 c. organic corn flour
1 c. brown rice flour
4 T. palm (coconut) sugar or whole cane sugar
1 tsp. baking soda
1 tsp. sea salt or himalayan salt
2 tsp. cream of tartar
1 tsp. xanthan gum
4 T. flax seeds mixed with 5 T. water
1/2 c. rice milk or water
2 T. melted ghee or coconut oil
about 8 oz. fresh or frozen blueberries, preferably wild!
1- Combine the dry ingredients in a medium bowl, and then add the remaining ingredients.
2- Pour batter into two greased 9-inch square pans.
3- Fold in blueberries.
4- Bake at 400 for 20 minutes.
Maca Almond Mylk
1 c. almonds
2 T. raw honey
1/2 tsp. cinnamon
2 generous pinches of dry ginger powder
2T. tocotrienols (rice bran solubles)
2 tsp. maca powder
one pinch of sea salt
1/4 tsp. raw vanilla bean powder
2 T. coconut oil
1- Place the almonds in a blender.
2- Fill the blender up with water to the 4 c. mark.
3- Blend until creamy and then pour the liquid through a nut milk bag or a fine strainer.
4- Return the strained liquid to the blender and add in the additional ingredients.
5- Blend until smooth and enjoy!
Add probiotics to almond mylk to add friendly, healing flora to your drink and to make it last longer in the fridge.