A couple of weeks ago I was wondering down the wall of Bulk Bins at WholeFoods, after looking at fiber ratios of grains I have yet to try... and the Blue Cornflour caught my eye. I was sure I'd never cooked with Blue Cornflour, and stood there with my hand on the bin cover thinking... how would I use it?
A lady standing next to me, who was putting dried figs in a bag, turned her head and said, "I made Brownies with Blue Cornflour a couple of weeks ago and they were great! I remembered my Mom using the stuff, so I experimented and the flavor of the corn and chocolate were amazing."
Naturally, we chatted a bit about the flour and recipes it lends itself to, and I decided to take a plunge into the Blue waters of this indigo grain.
This morning I was ready to tackle my first recipe...I had frozen Marion Blackberries in the freezer, so I poured them into a pot to heat up while I began my adventure.
- 1/4 c. organic Rye flour
- 1 tsp. Sea Salt
- 2 tsp. freshly ground Flax Seeds
- 1/4 c. Blue Cornflour
- 1 tsp. Baking Powder
- 1/2 tsp. Xanthan Gum (opt.)
- 4 Omega-3 Eggs, lightly beaten
- 1 c. Rice, Almond or Soy Milk
- 2 Tbs. melted Coconut Oil+ 2 tsp. for pan
Mix dry ingredients in a bowl. Add wet ingredients and mix well. Let stand 20 - 30 mins.
Coat a crepe or small saute pan with a little of the coconut oil over medium-high heat. Wait 2 minutes and pour enough batter to coat bottom of pan. Swirl to even out crepe.
Cook until edges turn brown, and flip. Cook for another 20 seconds or until brown.
Remove from pan. Since crepe is not sweet, you may fill it with your favorite savory or sweet filling.
Note: I added 1 packet Stevia to 2 c. of Marion Blackberries, simmered them on med-low heat while the crepes cooked. I put berries in the crepe, and the juices on top.
~ Bon Apetit! ♥