Wild Rice And Cranberry Corn Cakes With Maple Cream
2 cups corn meal
2 tsp baking powder
1/2 tsp salt
1 cup wild rice, cooked
1/2 cup dried cranberries, finely chopped
1 1/2 cups water, milk or dairy free milk
3-4 tablespoons of honey or maple syrup
1/2 cup oil or melted butter, plus more for cooking
3/4 cup maple syrup
2 tablespoons honey
2 tsp unflavored gelatin, plus 1 tablespoon of water
3/4 cup water
Pinch of salt
In a medium sized bowl mix together the corn meal, salt and baking powder and set aside. In a large measuring cup or bowl whisk together the eggs, milk or water, honey and oil. Pour the wet mixture into the dry bowl and mix together until no clumps remain, mix in the wild rice and cranberries. Heat a large skillet over medium heat and grease with oil or butter, once the pan is hot place 1/4 spoonfuls of the corn cake batter. Once the corn cakes are brown on one side and start to dry out around the edges It will take 1-3 minutes flip them with a spatula and cook until brown on the other side, place on a plate to cool.
In a small bowl combine the gelatin and and 1 tablespoon of water and set aside. Heat 1/2 a cup of water in a small pan and melt in the gelatin. In a blender, blend together the honey and the maple until pale, about 2 minutes. Slowly pour in the melted gelatin in a steady stream until well combined and frothy. Pour the cream into a bowl and place it into the freezer until set about 30-45 minutes (it should feel like jello). When the cream mixture has set place it back into the blender and the remaining 1/4 cup of water and blend until thick and creamy. If you want to store it place it in a zip top bag or an air tight container and place it in the fridge (when you want to use it place it in the blender and add more water and blend)
Garnish your corn cakes with maple cream, wild rice, dried cranberries, etc. Enjoy!
If you want you can make these vegan by substituting the eggs for sweet potato.
These corn cakes are dairy, gluten and refined sugar free.
The cakes are pretty hearty and dense if you want to make them lighter you can add flour and corn meal.
This recipe makes about 15-16 cakes
If you make these corn cakes or any of my other recipes post a picture on Instagram with the hashtag #nativehearth
I like these with maple syrup and chokecherry syrup
2 cups zucchini, grated
1/2 cup cornmeal or flour
1/4 Parmesan cheese, grated
2 tbsp basil, chopped
Salt to taste
Add the grated zucchini to a colander and sprinkle with salt and let drain. Rinse and allow to dry. Place the grated zucchini in a large bowl and add the eggs, cornmeal or flour, Parmesan cheese, basil and a sprinkle of salt. Heat olive oil in a cast iron frying pan and pan fry 1/4 cupfuls until golden or 1-2 minutes on both sides. Pat any excess oil off with a paper towel or let drain on paper bag. Enjoy!!
Feel free to substitute the basil for other herbs or seasonings!
If you want you can also add other grated veggies, such as carrots potatoes and more.
Sunflower Seed and Blueberry Thumbprint Cookies
1 cup sunflower seeds, plus more for topping
1 cup corn meal
1 cup gluten free all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
5 Tbsp granulated maple sugar, plus more for topping
2/3 cup maple syrup
3 Tbsp coconut oil
1/2 cup sweet potatoes, cooked, peeled and pureed
About 30 (or more as needed) blueberries fresh or frozen
In a food processor blend together the corn meal, sunflower seeds, salt, baking powder, baking soda and granulated maple sugar until it is the texture of sand (about 5-7 mins) then add the gluten free all-purpose flour, sweet potato, coconut oil and maple syrup and pulse until smooth. Refrigerate for about 25 min, Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet parchment paper and grease your hand with oil, after the dough has set, roll out tablespoon sized balls and place on the lined baking sheet about 1 1/2 inches apart. Flatten the balls with your fingers our the greased back of a spoon and sprinkle with a little bit of maple sugar and sunflower seeds, take one blueberry and press it into the center of the cookie. Bake for 12-15 mins or until golden brown, remove from the oven and let cool on the sheet for 15 mins before removing. Enjoy!!
These cookies are gluten free, vegan and refined sugar free!
If you want you can substitute the gluten free all-purpose flour for just more corn meal; but the cookies will be more dense.
I used blueberries but feel free to change it up and use other berries and fruits, like raspberries, apples, cherries, or even a fruit jam or fruit preserve!
Lilac Infused Vinegar
1 1/2 – 2 cups lilac blossoms, de-stemmed and rinsed
1 – 1 1/2 cups white vinegar
Tightly pack the lilac blossoms into a pint sized mason jar, cover them with the vinegar and tightly screw on the lid. Store the infusing vinegar in a dark, cool place for about 2-3 weeks, shaking every day to release the flavor from the lilac flowers. After infused strain out the flowers threw a fine mesh strainer or a cheesecloth. Enjoy!!
You can use what ever flowers or herbs you want to make infused vinegar!
Maple Orange Cake
1 1/4 cups all-purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
3 Tbsp maple syrup
2 Tbsp granulated maple sugar
1/2 cup cane sugar
1/2 cup olive oil
1 1/2 tsp vanilla extract
1/2 tsp vanilla extract
1 cup powdered sugar
1 Tbsp orange juice
Preheat oven to 350 degrees
Grease and flour a 12×7 inch brownie pan
In a medium sized bowl combine the flour, baking soda, baking powder and salt and set aside. In a large measuring cup mix together the juice of 2 oranges and the zest of 1/2 an orange, then add the eggs, maple syrup and vanilla extract. In a large mixing bowl whisk together the cane sugar, granulated maple sugar and the olive oil until well combined, then add the wet mixture and stir until combined, then fold in the dry mixture until the batter is smooth. Pour into the pan and bake for 30-35 mins or until golden brown.
Combine the powdered sugar, orange juice and vanilla extract and mix until smooth, then drizzle it on the cake and enjoy!
You can swap the all-purpose flour for a gluten free all-purpose flour.
If you don’t have granulated maple sugar feel free to just add more maple syrup or cane sugar!
Winter Squash Raviolis with Brown Butter and Sage Sauce
1 medium onion, diced
4 cups winter squash, cooked and pureed
4 Tbsps olive oil
Salt and Pepper to taste
1 cup (2 sticks) butter
2-3 Tbsps sage, minced
4 Tbsps olive
4 eggs, beaten
3 cups semolina pasta flour
4 Tbsps water
1 tsp salt
Combine semolina and salt, add beaten eggs, water and oil. Mix to make a stiff dough. Knead 10 minutes or until dough is elastic. Wrap dough in towel or place in plastic bag and let rest for 20 minutes.
Heat the olive oil in a large saute pan over medium heat, once the oil is hot add the onions and saute for 4-5 minutes or until tender. Add the winter squash and season with salt and pepper as needed. Cook the filling for 4-7 minutes or until the squash is fully heated.
In a small saucepan over med-low heat melt the butter for 5-7 minutes or until the butter is light brown. Add the sage to the butter 1 minute before taking it off the heat, to allow the sage to cook and infuse into the brown butter.
Start boiling a large pot of salted water over high heat.
After the pasta dough has rested, lightly flour a clean flat surface and roll out the dough into a thin sheet using a pasta roller or a french rolling pin. Cut out circles out of the dough using a 3 ½ inch biscuit cutter.
To assemble the raviolis place 1-1½ tsps of the filling into the center of a pasta circle fold over into a half moon and crimp with a wet fork. Place 10-12 raviolis into the pot of boiling water and cook 3-5 minutes or until they float to the surface of the water.
Place the raviolis onto a sheet pan in a warm oven until ready to serve. Right before serving toss in the brown butter and sage sauce you can also top these with grated parmesan cheese and toasted sunflower seeds. Enjoy!!
I used Buffalo Creek Winter Squash to make these raviolis! But other winter squash like butternut would also work!
Break the vanilla beans into 1 inch pieces lengthwise. Add the vanilla beans into a pint sized mason jar, pour the vodka over the vanilla beans in the jar and tightly screw on the lid. Let the extract sit in a cool dark place for 4-5 weeks to infuse, making sure to shake the jar daily. After the extract is done infusing, strain it through a cheesecloth, muslin cloth or a coffee filter. After the vanilla extract is strained pour it into a clean jar and store in a cool dark place. Enjoy using homemade vanilla extract in cakes, cookies, cupcakes, ice creams or even perfume!
If you don’t have vodka, you can use bourbon, brandy or rum
It is very important that you let the vanilla extract sit for at least 1 month.
Blue Corn Pancakes With Pomegranates and Persimmons
1 cup blue corn meal
1 cup Bluebird flour or all-purpose flour
1/2 tsp cinnamon powder
1 tsp vanilla extract
2 tsp baking powder
1 Tbsp sunflower seed oil, plus more for cooking
1 1/2 cups almond milk
3 large eggs
Pinch of salt, to taste
Maple syrup, for drizzling
Chokecherry syrup, for drizzling (optional)
1 pomegranate, seeded
2-3 Fuyu persimmons, thinly sliced
In a large bowl whisk together the eggs, vanilla extract, sunflower seed oil and almond milk until combined. To the wet mixture, add the flour, blue corn meal, baking powder, cinnamon powder and salt and mix until combined and no lumps remain. Heat a skillet or cast iron griddle over med-low heat and coat with a thin layer of sunflower seed oil. When the sunflower seed oil is hot use a 1/4 cup measuring cup to scoop the pancake batter onto the skillet or griddle. When the pancakes start to dry out and bubble around the edges it means they are ready to flip. Cook the pancakes on both sides (they should be golden brown on both sides)! Serve with a couple slices of persimmon a scoop of pomegranate seeds and a drizzle of maple syrup and chokecherry syrup. Enjoy!!
You can use whatever fruit is seasonal to your area berries, apples peaches, pears,etc! You can also make a fruit compote out of frozen or fresh fruit!
If you have or can’t find blue corn meal you can use any other color of corn meal or any other kind of flour wheat, rice, oat, quinoa, etc.
Feel free to replace the Bluebird or all-purpose flour with gluten free all-purpose flour!
Fresh Pumpkin Pie
1 1/2 cups all-purpose flour
1/2 teaspoon sea salt
1/2 cup cold butter
3-5 tablespoons ice water, as needed
Sugar pumpkin or any winter squash of choice
1 1/2 cups milk
2 eggs, beaten
3/4 cup backed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
Directions For Crust
Preheat your oven to 350 degrees. Mix the flour and salt in bowl, then cut in the butter using your fingers, two knives a pastry cutter or a food processor, until it resembles coarse meal. In a large bowl lightly stir in the water a tablespoon at a time until you can bring the dough together to form a ball. If crumbs remain on the bottom, add a few drops of water so that can pull them together as well. Shape the dough into a disk and roll it out into a circle 1/8 inch thick. If the dough is to warm and sticky, wrap in plastic and refrigerate for 15 minutes the roll out. Line a 9 inch pie pan with the dough and set aside.
Directions For Filling
Cut open your pumpkin or squash and scoop out the seeds and the stringy insides and cut into chunks. Add your pumpkin or squash to a pan and add a little bit of water to the bottom of the pan and place in an oven preheated to 350 degrees until fork tender. After the pumpkin or squash has cooled to room temperature, scoop it out of the skin and in to a bowl. Mash your pumpkin or squash with a fork or a potato masher or puree in a food processor (you will need 2 cups of mashed pumpkin or squash for this recipe). In a large bowl, beat the pumpkin or squash with the milk, cinnamon, ginger, nutmeg and salt with an electric mixer or an immersion blender. Mix well. Pour the the mixture into your prepared pie crust. Bake for 35-40 min or until a knife inserted 1 inch from the edge comes out clean. Top with whipped cream, ice cream or just eat it plain and enjoy!
In this recipe I used Buffalo Creek winter squash!
Boil water in a saucepan. Place cornmeal in a cup and add a small amount of cold water, slowly mixing until there are no clumps. Slowly pour into boiling water while stirring constantly. Add salt if desired. The mixture can also be made thicker and used as a cereal.
Feel free to play with the amount of water to get the desired thickness you want!
If you want to check out the book I got this recipe from, called “The Pueblo Food Experience” by Roxanne Swentzell and Patricia M. Perea If you want to learn more about Atole and its history check out my blog post!
Wild Rice And Roasted Squash Pilaf
4 cups cooked wild rice
3 cups roasted winter squash
1 1/2 cups sunflower sprouts
1/2 cup toasted pumpkin seeds
1/2 cup apple cider vinegar
1/4 maple vinegar
1/2 cup sunflower seed oil
2 tablespoons pure maple syrup
1/4 cup chokecherry syrup
Sea salt to taste
In a large mixing bowl, add the roasted squash and mash with a fork until smooth. Add the wild rice and mix until combined and set aside. In a mason jar add the apple cider vinegar, maple vinegar, sunflower seed oil, chokecherry syrup, maple syrup and a pinch of sea salt and shake until combined. Add the chokecherry vinaigrette to the wild rice and squash mixture to taste, and serve topped with the sunflower sprouts and pumpkin seeds. Enjoy!!
If you cannot find chokecherry syrup feel free to use any kind of fruit preserve.
In a medium sized pot bring 3 1/2 cups of water to a boil with a pinch of sea salt. Once the water has come to a boil mix in 1/2 of corn meal at a time until there is no corn corn meal remaining and stir constantly for 5-10 min until cooked. Top with fresh fruit and maple syrup
If you cannot find blue corn meal then feel free to use any other color corn meal.
Use what ever fruit is seasonal.
Wild Rice And Kale Salad
1 cup uncooked wild rice
1 bunch kale, chopped
1/2 cup dried cranberries
1/4 cup golden amaranth
1/2 cup maple vinegar ( or apple cider vinegar)
1/4 cup organic sunflower seed oil
3/4 teaspoons sea salt
2 tablespoons pure maple syrup
Into a small pot add the wild rice, 1/4 teaspoon of sea salt and 2 cups of water and cover with lid. Cook the wild rice over medium heat until it comes to a boil then turn the heat down to low until all the water is absorbed and rice is tender and set aside to cool.
On a hot dry pan over medium heat add the golden amaranth and cook until popped.
In a pint sized mason jar add the maple vinegar, sunflower seed oil, maple syrup and remaining sea salt and shake until combined. In a large salad bowl mix the kale, wild rice, dried cranberries and dressing and top with popped amaranth and enjoy!