Blueberry Pudding Cake
2 cups fresh or frozen blueberries
1 tsp. cinnamon
1 tsp. fresh lemon or lime juice
1 cup spelt flour
3/4 cup turbinado sugar
1 tsp. baking powder
1/2 cup rice milk
3 tbsp. healthy margarine, softened
- Grease an 8-inch square baking dish.
- Toss the blueberries in the cinnamon and sprinkle with lemon juice.
- Spread blueberries evenly over the bottom of the baking dish.
- In a medium bowl, whisk together flour, baking powder, sugar and salt.
- Stir in milk and softened butter. Spoon batter over the blueberries (it will be thick and clumpy).
3/4 cup sugar
1 tbsp. cornstarch or kudzu*
1 cup boiling water
- Mix together sugar and cornstarch and sprinkle mixture over top of batter.
- Slowly pour water over all (DO NOT STIR!).
- In an oven that has been preheated to 350°F for at least 15 minutes, bake until the cake appears done (about 45-50 minutes)
How to use: 1.5 tablespoons of kudzu powder to thicken 1 cups of liquid. Kudzu comes in small chunks. To thicken a liquid, crush the chunks into a powder, mix them with enough cold water to dissolve the chunks, then mix with the hot water. You can find kudzu in health food stores.
Kudzu, a member of the legume family, is high in complex carbohydrates, helps balance the acidic nature of many foods, and is soothing and cooling to the digestive tract. In clinical studies in China it has also shown to: lower cholesterol levels, reduce the risk of blood clots, and protect against heart disease.