Corn Cakes
January 6th, 2008 | by Ingrid
This recipe is adapted from Raw Food/Real World: 100 Recipes to Get the Glow by Matthew Kenney and Sarma Melngailis.
PREP: 20 Minutes TOTAL: Dehydration Time 6-8 Hours
SERVES: 6-8 Appetizers
A craving for Mexican food guided me to this recipe. I deviated a bit from the original instructions substituting 1/2 cup ground golden flaxseed and 1/4 cup whole golden flaxseed in place of 3/4 cups ground golden flaxseeds. Also I used frozen organic sweet corn by Cascadian Farm. Instead of flattening the dough into tortillas, I chose to make them into little heart-shaped cakes. This recipe is easy to make and so flavorful.
1 1/2 cups peppers [green, red, yellow], diced
3/4 cup golden flax seed, finely ground
1 Tablespoon fresh lime juice
1 Tablespoon chili powder
1 1/2 teaspoons sea salt [I used Himalayan salt]
2 teaspoons ground cumin
Place corn and peppers in food processor, process about 15 seconds. Next, add all remaining ingredients to the corn/pepper mixture, process until well mixed. This mixture will not be completely smooth because of the whole flaxseeds. Place mixture on a clean working surface and press to about 1/4 - 1/2 inch thick, cut into desired shape using a cookie cutter. Using an offset spatula lift individual cakes from working surface and place in dehydrator. Dehydrator for about 3-4 hours then turn to dehydrate for about 3-4 hours.
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Tools for This Recipe
- Food Processor
- Measuring cups and spoons
- Offset Spatula
- Dehydrator
2 Responses to “Corn Cakes”
By Kristen's Raw on Jan 10, 2008 | Reply
Those are adorable!!!
By Ingrid on Jan 10, 2008 | Reply
Hey Kristen and thanks. These were fun to make. I thought dehydrating was too time consuming and I wouldn’t get into it. Now I find it opens up more opportunities to create raw foods. I made these tasty cakes to go with guacamole, great combo.