Slightly Sweet Pumpkin Maple Sprouted Corn Cake


1 cup sprouted wheat flour
1/2 cup sprouted corn flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tbsp. palm sugar
1/2 cup pasture butter
3/4 cup pumpkin puree
3 pastured eggs
1/3 cup maple syrup
1 tsp. apple cider vinegar


Pre-heat the oven to 350°. Combine ingredients in a food processor. If you don’t have a food processor mix dry ingredients in a bowl and in a separate bowl mix wet ingredients then combine and whisk until smooth.
Pour batter into an oiled 9×9 pyrex pan and put in the oven for 30-35 minutes or until a knife inserted in the cake comes out clean.
Let cool and enjoy!


This corn cake is a lovely fall recipe. It’s simple and easy and not too sweet, so it’s a great accompaniment to your morning coffee or tea or even a good dish to serve on Christmas morning.


Thursday, December 6, 2012 - 6:21pm


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