by kirra » Wed Nov 11, 2009 2:31 pm
Acorn Hominy Bread
Ingredients:
2 cups hominy; drained
2 tablespoons sorghum syrup
2 tablespoons oil
milk; to make loose paste
1/2 cup masa
1/2 cup hominy paste
1/2 cup acorn flour
2 tsp Baking Powder
1/2 tsp Salt
1 pc egg
1 tablespoon sorghum syrup
1 tablespoon oil
1/2 teaspoon pumpkin spice
1 tablespoon gluten flour
1/2 cup milk
1/2 cup dried cranberries
Preparation:
Blend first four (4) ingredients in a blender set at puree until a smooth loose paste is accomplished.
Mix the remaining ingredients with 1/2 cup of the hominy paste and beat with about 50 to 70 strokes adding more milk if to tight.
Divide into 3x5 oiled (spray) pans bake at preheated oven 375 F for 30 minutes or a tooth pick comes out clean.
Serve with vanilla ice cream drizzle with a huckleberry or blueberry sauce.
[b][size=150]Acorn Hominy Bread[/size]
Ingredients:[/b]
2 cups hominy; drained
2 tablespoons sorghum syrup
2 tablespoons oil
milk; to make loose paste
1/2 cup masa
1/2 cup hominy paste
1/2 cup acorn flour
2 tsp Baking Powder
1/2 tsp Salt
1 pc egg
1 tablespoon sorghum syrup
1 tablespoon oil
1/2 teaspoon pumpkin spice
1 tablespoon gluten flour
1/2 cup milk
1/2 cup dried cranberries
[b]Preparation:[/b]
Blend first four (4) ingredients in a blender set at puree until a smooth loose paste is accomplished.
Mix the remaining ingredients with 1/2 cup of the hominy paste and beat with about 50 to 70 strokes adding more milk if to tight.
Divide into 3x5 oiled (spray) pans bake at preheated oven 375 F for 30 minutes or a tooth pick comes out clean.
Serve with vanilla ice cream drizzle with a huckleberry or blueberry sauce.