Bible Food - The Book of Galatians
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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:
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