From the Rooted in Place article in the January 2017 issue.



Blue Corn Cakes

Makes 8




  • 1 cup blue cornmeal

  • 1/4 cup quinoa flour

  • 1/2 cup piñon nuts, shelled

  • 1/2 cup currants

  • 1 teaspoon salt

  • 1 egg, beaten

  • 1/4 cup sunflower oil

  • 1/2 cup water




  1. Grease a large muffin pan. Preheat oven to 350°.

  2. Stir together dry ingredients and then mix in the egg, sunflower oil, and water until the dough is sticky.

  3. Divide the dough into 8 balls and pat them into the tin with your fingers. 4. Bake for 15 minutes or until cakes are solid in the middle. Cool before removing them from the baking pan.