1/2 c. coconut oil
1/3 c. masa harina (corn flour)
1/4 c. cornmeal
1/4 c. honey
2 T. coconut yogurt (see earlier post for recipe)
pinch of salt
1/2 tsp. baking powder
Directions: Beat coconut oil with the honey until it is creamy. Add the Masa Harina and water and beat until well mixed. In a separate bowl, mix cornmeal, honey, yogurt, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased skillet, sprinkled with a little of the cornmeal and heated so hot that a couple drops of water will dance. Cook for 2 minutes on one side, then one on the other. Watch carefully, turning the heat down a little, if necessary. Serve immediately with Stevia syrup, honey, or Nispero Jam from an earlier recipe.
- 3 T. Stevia, powdered
- 1⁄2 c. warm water
- 2 drops Maple Flavoring
- Add Stevia to the water or tea.
- Shake or blend until completely dissolved. Bring to a boil, then stir down until it’s a thick syrup.
- Store in the fridge.
Word of the Day: maíz – corn
Travel Tip of the Day: Bring shoes/boots when you come to Ecuador. It is the rainforest, so it rains a lot! And they’ll keep your feet from being bitten. They also carry smaller sizes here, so even my size 9 shoes are hard to find! If you move here, bring your shoes!
Press “subscribe” to get these recipes in your emails. It’s free!