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This corn cake is a lovely fall recipe. It’s simple and easy and not too sweet, so it’s a great accompaniment to your morning coffee or tea or even a good dish to serve on Christmas morning. I used sprouted corn flour as well as sprouted wheat flour.
The benefits of sprouted grains are many. Unfortunately, refined and processed grains are usually stripped of their nutrients. According to The Nourishing Gourmet, “Sprouting not only neutralizes phytic acid, which blocks the absorption of many important minerals, but it increases the vitamin content. Many people prefer sprouted grain because they consider it more alkalizing to the body.” (Read more of The Nourishing Gourmet on sprouting here) You can sprout your own grains at home or buy sprouted flours online. Some people with gluten sensitivity or intolerance have said that they can tolerate breads and other recipes using sprouted flour. But please remember that everybody is different and if you are gluten intolerant consult a doctor before you try sprouted flours.
On to the recipe!
Pumpkin Maple Sprouted Corn Cake:
1 cup sprouted wheat flour
1/2 cup sprouted corn flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tbsp. palm sugar
1/2 cup pasture butter
3/4 cup pumpkin puree
3 pastured eggs
1/3 cup maple syrup
1 tsp. apple cider vinegar
1. Pre-heat the oven to 350°. Combine ingredients in a food processor. If you don’t have a food processor mix dry ingredients in a bowl and in a separate bowl mix wet ingredients then combine and whisk until smooth.
2. Pour batter into an oiled 9×9 pyrex pan and put in the oven for 30-35 minutes or until a knife inserted in the cake comes out clean.
3. Let cool and enjoy!
This recipe was included in the following blogs! Thanks for hosting!
Gnowfglins- Simple Lives Thursday
Real Food Freaks- Freaky Friday
Real Food Whole Health- Fresh Bites Friday
Food Renegade- Fight back Friday
Fresh Eggs Daily- Farm Girl Friday
The Healthy Home Economist- Monday Mania