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Basil Cornmeal Cakes With Wild Blueberry Preserves

Basil Cornmeal Cakes With Wild Blueberry Preserves

Ingredients

MAKES 3 cakes

1/2 cup yellow cornmeal

1/2 cup fine sorghum flour

2 tablespoons ground flaxseed

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup rice milk (or other non-dairy milk)

2 tablespoons olive oil

Zest of 1 lemon

1 generous Tablespoon chopped fresh basil

Wild Blueberry Preserves from Bonne Maman

Directions

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Preheat a skillet on the stove or an electric griddle over medium heat.

Whisk together the cornmeal, sorghum flour, flaxseed, baking powder, and salt

Whisk in the rice milk, olive oil, lemon zest, and chopped basil until everything is mixed well and a batter forms

Scoop about 1/8 to 1/4 cup batter onto the preheated pan, spreading out a little if needed since this batter is a bit thick. Cook until golden on each side

Serve hot or warm topped with Wild Blueberry Preserves from Bonne Maman

Recipe by / Author: Sarah Jane

 

http://thefitcookie.com/savory-basil-cornmeal-cakes/

These have the best taste and texture when they are served warm. If you have leftovers, warm them up before serving them
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