Corn Cakes with Stevia Syrup

Ooooh, it’s raining now, with delicious thunder every few minutes.  Lovely day in the rainforest, and I don’t have to water my trees and plants! I was trying to take a photo of a beautiful butterfly on my screen, when he jumped around and landed on my shoulder. How cute is that! The butterflies here are such a different colors than North America: pale yellow or light, light green, or brown with red or blue stripes, or orange!
Recipe of the Day:  Corn Cakes with Stevia Syrup


1/2 c. coconut oil

1/3 c. masa harina (corn flour)

1/4 c.water

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.

Stevia Syrup:


  • 3 T. Stevia, powdered
  • 1⁄2 c. warm water
  • 2 drops Maple Flavoring


  1. Add Stevia to the water or tea.
  2. Shake or blend until completely dissolved. Bring to a boil, then stir down until it’s a thick syrup.
  3. 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!

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