3 Classic Thanksgiving Vegan Salad Recipes
Bumbleberry Corn Cake -- Vegan and Wheat-Free
Bumbleberry Corn Cake-
Vegan Wheat-free
The bumbleberry harvest is on with a flourish in our backyard. The saskatoons, blueberries, and blackberries have all had some ripenings this week-- although the blackberries are just beginning and the saskatoons are wizening their way out of the scene. "A mixture of any berries you have on hand" is a great definition of the bumbleberry. Diversity is delicious!
This is a soft corn cake, like a berry pudding crossed with a cake, more like. Eat it on a plate with a fork and a dollop of coconut yogurt, Mmmm. It has a sweet crunchy crust. For brekky, lunch or tea!
Make it in your toaster/counter oven in a square or round 8 x 8 cake pan. (Can also use a regular oven)
INGREDIENTS:
1/4 cup of grapeseed oil
2 cups of bumbleberries (a mix of your on-hand berries)
1/2 cup of cane sugar
1 lemon-- just the zest (the outer skin, not the white part, if possible-- shave it thinly off)
OR in lieu of zest, use 1 teaspoon of Simply Organic Lemon Flavoring
1 teaspoon organic cornstarch
Pinch of salt
1 cup non-dairy milk (I used soy-- you can use whatever you have on hand)
2 tablespoons ground flax
1 teaspoon vanilla (or almond) extract
1 cup golden corn flour
1/2 cup fine almond flour
1/2 cup cane sugar
2 teaspoons baking powder
Pinch to 1/4 teaspoon of salt
METHOD:
- Pour oil into the cake pan and set aside.
- Preheat oven to 375 F./190 C.
- Toss the bumbleberries in a medium bowl with lemon zest, sugar, starch, and salt. Set aside.
- In a 2-cup measuring cup, mix together milk, flaxseed, sugar, and vanilla or almond extract.
- Whisk dry ingredients in a large bowl- corn flour, almond flour, baking powder, and salt.
- Make a well in the dry ingredients and pour in the milk mix. Stir until combined.
- Spoon batter into the cake pan.
- Put the bumbleberry mix on top of the batter in the cake pan, carefully distributing it over the entire surface fairly evenly.
- If using a small oven, set it for OVEN- 40 minutes - 375 degrees F. You will probably be aware of whether your particular oven (regular or countertop) works a little faster or slower. Set and monitor to avoid over-baking or burning. The finished cake should be light golden with a very moist, pudding-like center and sweet, crunchy edges.
- Cool in pan on rack.
- May also be eaten warm with a scoop of coconut yogurt.
- About 9 servings.
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A delicious TreatNutritional Information Per Serving (9 servings total):
Please note that these values are approximate and can vary based on specific brands and types of ingredients used. It's always a good idea to check the nutritional information on product labels for the most accurate details. |
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