With Independence Day fast approaching, I made some time to read up on some more organic gardening and took out my friend, famous master herbalist, author and public speaker, Shoshanna Easling’s, Making Vegetables book and saw this recipe in the back. I was surprised that it called for corn meal, but the texture and simple ingredients blended so well together. They really set your taste buds in motion! You can use the basic concept of this recipe and substitute ingredients as necessary to fit your dietary needs. We honestly do not partake in a lot of sugar or flour (unless sprouted) during the week, so this was an extra special treat as we are not only celebrating our nation’s freedom this week, but we are also celebrating the fact that 3 of our littles completed this current homeschool year’s lessons and will enjoy the freedom they will have this summer, now that they are done with the formal portion of their lessons. So many things to be thankful for! Amen!?
- 1 c unbleached organic white flour
- 1/2 c non-GMO cornmeal (yellow or white)
- 2 1/4 tsp. baking powder (without aluminum)
- 3/4 tsp. sea salt (Celtic or Himalayan)
- 1/2 c organic sugar (you could cut in half or substitute another natural sweetener like raw organic honey, maple syrup, or stevia)
- 4 TBS cold organic butter
- 1/2 c organic milk (without growth hormones or antibiotics)
- 1/2 tsp. pure vanilla
- 2 1/2 tsp. orange zest (you can use organic orange oil and fresh grated zest for sprinkling)
- 1 quart fresh strawberries (hulled and mashed)
- 1 1/2 c heavy whipping cream (without hormones or polysorbate 80)
- 1/2 tsp. pure vanilla
- 1/4 c powdered organic sugar (can decrease amount)
- Take out 1/2 TBS sugar and set aside.
- Then mix first five ingredients.
- Cut in cold butter into dry ingredients.
- Mix wet ingredients with 1 tsp. of zest.
- Prepare your baking pan or dish and sprinkle with corn meal to prevent sticking or line the cookie sheet with parchment paper.
- Drop dough in large spoonfuls on sheet.
- Sprinkle with the reserved 1/2 TBS sugar and the rest of the orange zest.
- Bake on bottom rack at 350 degrees for 18-20 mins or until golden brown.
- Meanwhile, prepare strawberries and cream.
- Wash and slice strawberries. With a potato masher, mash strawberries and set aside.
- Whip heavy cream with electric mixer on medium-low until soft peaks form.
- Add vanilla and powdered sugar and whip until combined (about 10 secs).
- Gently cut cakes in horizontal halves.
- Layer cake, cream and strawberries, top with cake and garnish with a sprig of mint. Or you can top with some fresh blueberries.
Pro Tip: Shoshanna recommends not to overwork your dough and make sure to keep your butter cold. You can all use any fruit that is in season for this delicious recipe.
If you are dairy intolerant or on a healing restrictive diet, you can try substituting the milk for non-dairy milk, like Almond or Coconut milk.
So excited that I finally found some organic whipping cream without the polysorbate 80 ingredient. It has been so long since last we made a recipe that needed it. These special treats are a great reminder of how far my gut health has come. Once upon a time, my gut was so bad that whip cream would have sent me on a couple of days of really bad discomfort, bloating, and other tummy unease. But since targeting CORE health for 3 years now, I can eat the whipping cream without any negative effects! Quality food really is medicine for the whole body. What ways do you like to keep your meals on the “cleaner” side of the spectrum. Share in the comments below.
Have a blessed Independence Day and may we never take our freedoms in this great nation for granted! So thankful for all those (past and present) who sacrificed their lives to make it possible and more importantly to the One who gives us eternal freedom and hope!
Until next time, Let True Freedom, Ring!