cornmeal

pear ginger cornmeal cake (vegan)

14th January 2018

Just a few months ago we moved all the Jivana Yoga classes from our living room in the main house to the new ‘Sadvidya Space’ located at the very back of the property.  It is a beautiful, wild, and natural space overlooking the fruit orchard and the vegetable garden. To get there it is quite a journey, entering through a unassuming green door, stepping into and away from the hustle and bustle of old Sintra; you then weave your way past the main house, following the signs that lead along a cobbled stoned path through a lush green forest full of moss, all the while listening to the soft and sweet melody of the birds above.

Already something of yourself has softened and a natural quietness begins to present itself from within. You continue to pass an old chapel canopied under richly, scented eucalyptus trees which loom above, and there you find yourself at a door of the ‘Sadvidya Space’ where one can enter into the warmth and escape the attraction of the external world to travel inwards for a few hours.

I like to think of this journey from the ‘Green Door’ to the ‘Space’ as preparation for our inward practice, helping us to begin to let go along the way.  This is also where I like to test my new recipes and serve them after class to our lovely group on Saturday mornings. This pear and ginger cornmeal cake disappeared quickly!  

´The Sadvidya Space´

pear ginger cornmeal cake

8  servings

The ginger and pear are perfect together and the ginger is subtle enough that it lingers. A very easy dessert for morning or to prepare for a large group.  I like to bake this in a wider baking tray (6.5-inch x 10.5-inch) almost like a slice if using a smaller tray or skillet the cake may need more cooking time.

pear topping 

4 small/370g firm pears

2 Tbsp butter/ghee/coconut oil

2 Tbsp brown sugar

dry ingredients 

1 cup/135g cornmeal

½ cup/75g wholewheat flour

½ cup/75g unbleached white flour

2 tsp baking powder

½ tsp fine rock salt

1 heaped tsp ginger powder

wet ingredients 

¼ cup almond milk

¼ cup olive oil

¾ cup maple syrup (maple syrup can be replaced with ½ cup sugar)

2 Tbsp crystallized ginger, finely chopped 

garnishing

2 Tbsp brown sugar

½ cup roughly chopped macadamia nuts

preparation 

1.  Preheat the oven to 180C/350F.  Line a baking pan or oil a round 8-9 inch cast iron skillet.

2.  Prepare the pear topping, halve the pears, remove the seeds, and slice each half into fours about ¼-inch thick. Set aside.

3.  In a skillet over medium heat, add the butter and sugar, melt the mixture, stirring to combine – cook until the mixture begins to bubble, about 2 minutes.

4.  Add the pears, toss the pan to coat them with syrup, cover and allow to simmer for 2 minutes. Remove from heat and set aside.

5.  Prepare the cake, whisk together the cornmeal, flours, baking powder, salt and ginger powder in a mixing bowl.  Set aside.

6.  In a separate bowl, combine the nut milk, olive oil, maple syrup, and crystallized ginger.

7.  Combine the wet and dry ingredients.  Mix thoroughly with a wooden spoon; do not over mix, pour into the baking dish or oiled skillet, you may need to spread the batter out with a spatula.

8.  Arrange the pears, toss the pears to coat them with the pan juices and individually lay the pear slices decoratively in even rows over the top of the batter, drizzle with the remaining pan juices. Sprinkle with a little brown sugar and the roughly chopped macadamia nuts.

9.  Bake until golden for approximately 35 minutes or until a toothpick comes out clean. Serve with a dollop of cream or Greek yoghurt.

Goodness shared by Stacey

amaranth-sunflower-spelt bread

24th May 2016

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Treasured gifts.

Divine teachings.

An Ocean of Gratitude.

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thank-you Kristin

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This recipe was introduced to me by Gillian.  She made it one night accompanied with a delicious beetroot borsch and a green salad.

A wonderful bread to go with a simple soup for a no-fuss dinner.  I love eating this bread the next day, with a thick spread of salted butter and a dollop of home-made jam/a drizzle of honey. Feels like a perfect balance between a bread and a cake.

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amaranth-sunflower-spelt bread

6 – 8 servings

Recipe slightly adapted from ‘Angelica’s Kitchen’.

She goes on to say, ‘ This is a highly nutritious bread that cries out for a leguminous accompaniment. Try cutting it into thick wedges and serving it alongside your favourite bean dish or soup. It can also be cooked in a cast-iron skillet, bringing it straight to the table and served piping hot.  The bread has a satisfying, complex texture in part because some of the sunflower seeds are mixed into the batter while others are sprinkled on top.’

For a savoury addition, add some sautéed fennel rounds or chopped olives and a sprinkling of rosemary on top of the bread before baking.

I like this bread with more sweetness, so I added extra maple syrup to the recipe.  If wanting it less sweet as in the original recipe, use only 1 Tablespoon of Maple syrup and increase the milk to 1 cup.

for the amaranth

1 cup water

½ cup/100g amaranth

¼ tsp fine rock salt

for the bread

½ cup/65g sunflower seeds – divided

1½ cups/200g whole-spelt flour

½ cup/70g medium ground cornmeal (can use polenta)

1½ tsp baking powder

¾ tsp baking soda

½ tsp fine rock salt

¾ cup/165g unsweetened almond milk

¼ cup/45g olive oil (mild tasting)

3 Tbsp/30g apple cider vinegar

¼ cup/70g maple syrup

to cook the amaranth

1.  Place the water and salt in a small saucepan, bring to boil, then add amaranth, lower flame, and cover – simmer for 35 – 45 minutes or until the water has absorbed.  Set aside and allow to sit for 10 minutes.  It will be sticky and wet.

to make the bread

2.  Preheat oven to 350F/180C.  Lightly oil a 9-inch square pan or a round skillet.

3.  Spread the sunflower seeds on a baking sheet and toast for 8 – 10 minutes. Remove from the oven and allow to cool.

4.  In a medium-sized mixing bowl, whisk together the spelt flour, cornmeal, baking powder, baking soda, salt and ¼ cup sunflower seeds.

5.  In a separate bowl, whisk together the almond milk, olive oil, apple cider vinegar, maple syrup and cooked amaranth.

6.  Combine the wet and dry ingredients together – mix thoroughly, but do not over-mix.  The batter will be thick, but pourable.

7.  Pour the batter into the pan/skillet and sprinkle with the remaining ¼ cup sunflower seeds. (I also like to add a sprinkle of sesame seeds.)

8.  Bake for 45 – 55 minutes till golden, or when a toothpick inserted comes out clean.

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Goodness shared by Stacey

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