Harvest Corn Cake
Ingredients
Directions
A WILD
RECIPE !
Harvest Corn Cake
Recipe by Arianna Alexsandra Collins
Harvest autumn olive berries in the fall when they are ripe . Pick out any leaves or stems , bag , and put into the freezer . They freeze well and can keep for over a year until the next harvest cycle . And because they are an invasive species , pick freely . ( Learn more about autumn olive at hearkentoavalon . com .)
Ingredients
• 1 cup gluten free cornmeal
• 1 cup gluten free all-purpose flour
• 1 / 3 cup granulated sugar
• 3 / 4 cup liquid sugar such as honey or maple syrup ( I use rugosa rose honey that I made earlier in season .)
• 2 teaspoons baking powder
• 1 / 2 teaspoon baking soda
• 1 / 4 teaspoon salt
• 2 eggs , lightly beaten
• 4 tablespoons of your favorite liquid fat + 2 tablespoons for greasing pan ( melted butter or ghee , walnut or coco nut oil )
• 2 cups autumn olive berries ( You also can substitute 1 cup with any other berries you ’ ve gathered and have in the freezer , such as blueberries , aronia , raspberries , currants .)
• ¼ cup seasonal edible flowers such as Goldenrod or Chicory — chopped finely
Directions
BEAT eggs and mix in liquid ingredients .
MIX in dry ingredients . Stir in berries and flowers .
BAKE in a 9 ” round glass baking dish at 375 degrees until knife comes out clean , 30 + minutes .
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Fall 2024 BERKSHIRE MAGAZINE // 79