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About the Recipe: A dense corn cake is topped with a sweet blueberry honey topping and garnished with lots of fresh blueberries, blackberries, raspberries, and walnuts. Native Americans didn’t have desserts served after dinner but enjoyed fresh berries, fruit, and nuts with the rest of the meal.
Inspired by: Kokopelli’s Cook Book Authentic Recipes of the Southwest by James & Carol Cunkle
Native Americans of the Southwest raised dozens of varieties of corn. Blue corn varies from lighter blue to very dark purple. Researchers believe that blue corn has more nutritional value than other varieties.
Cook’s Note: Serve this recipe warm. I topped our dessert with yogurt but whipped cream could be substituted. Since the color is purple blue, it is best served the first day. An authentic Native American recipe would not use refined sugar or butter. Usually, honey and oil would be substituted.
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It is a gluten free flour that is 100% stone ground. It is especially high in the amino acid lysine, which is lacking in many grains.
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