After months of preparing life and work for a nearly two week vacation, we successfully journeyed to Greece and Italy and back, and the time couldn’t have been sweeter. We fell in love with Greece, renewed our love for Italy, ate fabulous food, walked until we dropped, and spent time with dear friends and family. We’re working through processing our photos, which we’ll share once they’re are available, along with some of the Mediterranean food we’re now experimenting with.
Despite the reality check of suddenly being at our office desks instead of hiking the Mediterranean coast, it actually feels good to be back: to connect with friends again, sleep in our own beds, and be able to cook for ourselves. Today, we had a kitchen-full of friends to help us cook and stand in as hand models. It’s such a joy to spend time with these people, who make Indianapolis rival the best places in the world.
Strawberries are ripe at our farmer’s market now that we’re home, and we’ve created this cornbread cake to share with you, an adaptation of this rhubarb cornbread from Edible Perspective. We’ve had it several times and it’s become a standout favorite: a dessert that tastes just as good as it is nourishing. It’s made of cornmeal, oat flour and almond meal, so it’s gluten-free, and sweetened only with maple syrup, with fresh orange juice to give it some zest. It’s a truly satisfying way to end a summery meal. Sliced strawberries and sweetened whipped cream are a lovely topping (though a simple drizzle of maple syrup does the trick too!).
Friends, it’s good to be back! Thank you again for reading – your constant encouragement and notes. We’ve missed you!Print
- 1/2 cup old fashioned oats or oat flour
- 6 tablespoons almonds or almond meal
- 3/4 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 eggs
- 1/3 cup milk (unsweetened almond milk for dairy-free)
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 orange
- 2 1/2 tablespoons butter, divided (coconut oil for dairy-free)
- 1 cup strawberries
- Preheat oven to 350°F.
- To make the oat flour and almond meal, place ½ cup oats in the bowl of a food processor and blend until very fine. Remove the oat flour, then place 6 tablespoons almonds in the bowl of a food processor and blend until very fine.
- In a large bowl, stir together the oat flour and almond meal along with ¾ cup cornmeal, 2 teaspoons baking powder, and ½ teaspoon kosher salt.
- In a medium bowl, whisk together 2 eggs. Then whisk in ⅓ cup milk, ⅓ cup maple syrup, 1 teaspoon vanilla extract, ½ tablespoon orange zest, and ⅓ cup fresh squeezed orange juice. Melt 2 tablespoons butter.
- Pour the wet ingredients into the dry ingredients, pouring in the melted butter last. Stir with a large spoon until just combined (avoid over-stirring). Let the batter sit for 5 minutes to thicken.
- Meanwhile, wash and slice 1 cup strawberries.
- In a 10-inch skillet, melt 1/2 tablespoon butter and use a pastry brush to brush it evenly over the entire pan and sides, then remove from the heat. Pour the batter into the pan and it spread evenly. Then place strawberry slices on top.
- Place in the oven and bake for about 30 minutes, until a toothpick comes out fairly clean (the center should spring back when lightly touched and the edges will be golden brown).
- Let cool for 10 minutes, then slice with a knife. Serve plain, with homemade whipped cream, coconut cream, sliced strawberries, or a drizzle of syrup.
Inspired by Edible Perspective