Sweet & Sourdough Ovencakes

Sweet & Sourdough Oven Cakes with
Coconut Yogurt and Blueberries

Grains are survival foods. Store them in your pantry for those seasosns and/or days when fresh foods are unavailable. eat them seldom. This recipe is all about fulfilling the craving for pancakes without using difficult to digest grains and dairy. I've used a grain out-of-season (when blueberries are in season) yet I couldn't help but complement purple cakes with blue berries. I chose millet because it is easy to digest compared many other grains. It is soaked, rinsed and sprouted then fermented for optimal digestion. Also, baking (oven cake) rather than frying (pancake) is a healthier choice. No need to burden the metabolism with a load of cooked fats. Using steamed purple sweet potatoes and beet give these cakes a violet hue. The cakes are served with fresh cultured coconut yogurt, blueberries, raw honey and mint.

Recipe

• 3 to 5 sweet potatoes or yams and 1 beet
• 1 to 1 1/2 cup forbidden rice and/or millet
• 1/3 cup liquid culture: yogurt, kefir, whey, probiotic capsule mixed with nut milk, or any bacteria and/or yeast culture of choice
• 2 to 4 eggs or 1/4 cup flax or chia seed
• 1/4 cup fat of choice: ghee, butter, coconut oil
• 1 tsp baking soda or 2 tsp baking powder
• 1 tsp high quality sea salt
• 1 to 2 cups unsweetened dairy or nut yogurt
• 2 to 8 Tbs raw local honey or pureed dates
• 6 to10 drops liquid stevia
• 1 to 2 tsp vanilla and/or almond extract
• 2 to 4 cups fresh sweet fruit 
• Nut milk, water or whey to generate pourable consistency
• 1 to 2 tsp spices (optional): cinnamon, nutmeg, cardamom, all-spice, clove, carob
• parchment paper, baking sheet(s), blender, oven

Instructions

Soak, rinse and sprout millet and/or rice for 16-24 hours. Steam and mash sweet potato. Combine in high-powered blender with culture. Add flax or chia if using instead of egg. Blend with a little water, nutmilk or whey until smooth. Pour into glass bowl, cover with clean cloth or plastic wrap with small holes poked in it to allow for off-gassing. Tie with rubber band or string if needed to prevent insects and critters from getting in. Ferment in a warm place out of direct sunlight for 10-20 hours. Preheat oven to 450 degrees c. Stir in fat, baking powder and/or soda, stevia, salt, vanilla and spices. If using eggs crack them open, eat the yolks raw and whip the whites until frothy and firm. Fold into batter. It should have a thick consistency that is pourable. 

Pour batter onto large flat baking sheet(s) with parchment paper. Spreading them thin will make them cook faster, thicker cakes will take longer yet stay moist - your choice. Bake in oven for 20 - 40 minutes or until just starting to brown. 

To make raw blueberry "compote":  blend together fresh blueberries, raw honey or dates, stevia and a little fresh orange juice. Mix with whole blueberries. See my coconut yogurt recipe here. 

 In ~ Joy!