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Peach Tart and Blueberry Corn Cakes - Two Breakfast Recipes

Saturday, July 06, 2013

The three dishes that I've been able to unpack have been getting a lot of use this week! (I made a questionable decision about refinishing the kitchen cabinets before I move in...at the moment I have .5 cabinets to use, because that project is going to take about 7 times as long as I had anticipated.)

First up: Peach Tart...or a tart with any fruit that you have on hand!

1.5 oats, ground
3 T butter or coconut oil
pinch of salt
1 packet of stevia or 2 t sugar
.5 egg, beaten (you'll use the other half in the topping)

2 T cream cheese (you could use cottage cheese, too)
.5 egg, beaten
1.5-2 cups sliced fruit of your choice

1. Preheat oven to 350 degrees and grease a tart pan or small baking dish. I used a low oval casserole dish that's about 9x4.
2. In a food processor, blend the oats, butter, salt, sweetener, and egg until the dough pulls together. Press the dough into the pan and bake for 8-10 minutes or until the surface looks dry.
3. While the dough is baking, whiz the cream cheese and egg in the same food processor.
4. Remove the tart shell from the oven. Spread the cream cheese mixture over the surface, then top with sliced fruit. Return to the oven for 20-25 minutes or until the cream cheese is set.

We were heading out blueberry picking for a few hours that morning, so we ate most of that tart in a single sitting. I missed the tart but didn't want to do a repeat so soon, so I made these blueberry corn cakes instead this morning. One of the great things about living in Texas is that so many Mexican products are available - there's a grocery store not far from me that makes its own fresh masa (corn dough - just ground corn that has been treated with lime and water, all ground up) and I am a big fan.

2 cups fresh masa, or 1.5 cups maseca mixed with 1 c water
pinch of salt
1 t baking powder
.5 cup water
2 T chia seeds
2 T blackstrap molasses
.5 cup blueberries

1. In a medium bowl, mix the chia seeds with the water and molasses. Let stand for 15 minutes, then stir well.
2. Heat a cast iron pan, griddle, or other pancake weapon of choice. You know your pan better than I do - grease it if you need to.
3. Slowly incorporate the masa into the chia mixture, adding the salt and baking powder about halfway through. The dough will be a wet mess. Once the mess looks uniform, add the blueberries.
4. With wet hands, shape cakes that are 3-4" in diameter and 3/8" thick. Cook 4-6 minutes on the first side and 2-3 minutes on the second side, or until golden.

I topped these with blueberry apricot butter (.5 stick softened butter or .25 cup coconut oil, 1 T blueberries, .5 fresh apricot, squeeze of lime juice in the food processor until smooth) and they were awesome alongside my kale smoothie! These quantities made 8 cakes for me, which is probably breakfast for 2-3 people, depending on appetites. I am not completely sure about the calories in these because I've never found reliable nutritional info for the masa dough/nixtamal, but I usually just base my counts off of maseca (the dried, ground flour that is made from fresh masa).

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