Tuesday, August 16, 2011
Pasghetti and Johnnycakes...
Yesterday, I made pasghetti for 80 people...cooked and cleaned all by myself. Seventy five of them were kids. It was a blast. I wore pasghetti from head to toe and the kids loved it. I even got thumbs up along with "that was the best pasghetti ever". If that doesn't make your day, I don't know what will. By the time I got home, the only place I wanted to be was in the kitchen. Weird, but true. Lately, I haven't had the chance to be very creative in the kitchen, but my wheels are still turning like crazy. I have a back log of goodies on the brain.

This little concoction has been sitting there for a while and I finally got the chance to just do it. I love cornbread and blueberries, so I thought johnnycakes, hoe cakes or corn cakes (whichever you would like to call them) smothered in warm blueberries with some F.R.O.G jam would be a perfect combination.

I was right! It was such a sweet delicious combination! The doughiness and slightly sweetened corn cakes worked so well with the tart blueberries and sweet jam! I loved the colors too!

(makes 4 medium cakes)

2/3 cup corn flour (masa harina - not cornstarch)
1 tsp baking powder
pinch of salt
1/4 cup egg whites or 1 egg
3/4 cup water
20 drops vanilla stevia (I used NuNaturals)

Combine the corn flour, baking powder and salt in a bowl. Stir in the remaining ingredients until mixed well. Cook in a skillet on medium heat. Flipping when browned on one side.

I topped mine with 1 cup blueberries slightly warmed in the microwave and stirred in a TBSP of F.R.O.G jam. YUM!

I'm sharing this on Simply Sugar and Gluten Free's Slightly Indulgent Tuesday.

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posted by Sarena Shasteen - The Non-Dairy Queen @ 5:00 AM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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