Page 13 - GIWIH_January2020

Blueberry Acai Cornbread Cakes
This cornbread cake is best for breakfast or dessert. The antioxidant properties of acai can boost brain function, and blueberries can help lower LDL (the bad cholesterol) levels.
• 1 cup blueberries (if frozen, set out to thaw)
• 1-2 heaping tablespoons acai powder
• 3/4 cup sugar (or honey)
• 1 tablespoon lemon juice
• 1 1/2 cups flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 4 tablespoons butter, melted
(or coconut oil)
• 2 eggs
• 1 cup milk (could use coconut milk)
• 1/2 teaspoon vanilla
1.In a small saucepan, combine the blueberries, acai powder, 1/2 cup sugar, and the lemon juice. Simmer over medium heat until the sugar dissolves and the mixture has thickened and sticks to the back of a spoon. Using the back of a spoon or the tines of a fork, mash the blueberries. Set aside.
2.Set the oven to 350 degrees and line two small loaf pans with parchment paper.
3.In a medium-sized bowl, combine the flour, cornmeal, baking powder, salt, and sugar.
4.In smaller bowl, combine the melted butter, eggs, milk and vanilla, whisking to combine. Make a well in the cornmeal mixture, add the liquids, and stir with a wooden spoon to combine.
5.Divide the batter between the two small loaf pans – tapping the pans on
the counter to remove any air bubbles. Spoon dollops of the blueberry-acai mixture on top of each loaf. Using the sharp end of a knife, swirl each dollop to create a marble effect. Place the pans into the oven and bake for 30 to 40 minutes or until a toothpick inserted into the middle of one loaf comes out clean. Remove from oven and let the cakes cool in the pans. Best served warm with a bit of butter or additional fresh fruit and a cup of tea.
get it while it’s hot
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