Bethanie
05-18-2007, 03:53 PM
I came up with a version that takes 2 to 3 hrs in my convection oven, to my surprise he is happy with it:D
I take:
2 large ears of corn or you can use frozen if you don't have fresh
2 cups of fresh corn grits from the health food store, you can grind them slightly if you don't want them too grainy.
Set aside 2 cups of almond milk or any seed milk.
Add a tsp. and a half of baking powder from your health food store, this helps to make it lighter.
I mix these ingredients a little at a time and place in my food processor so as not to burn the motor out.
I add a little sea salt and about a Tbls. of olive oil to the processor.
After it's all blended together i pour it into a baking pan and place it in my convection oven on low around 120 and then i turn it down for 3 to 4 hrs and when you touch the top it will be firm and then i will leave it in another 30 minutes and let sightly cool.
I have found that when i slice it out of the pan and pour agrave syrup over it it tastes really good.
I made some to go with my raw soup (corn and tomato).
Beth
I take:
2 large ears of corn or you can use frozen if you don't have fresh
2 cups of fresh corn grits from the health food store, you can grind them slightly if you don't want them too grainy.
Set aside 2 cups of almond milk or any seed milk.
Add a tsp. and a half of baking powder from your health food store, this helps to make it lighter.
I mix these ingredients a little at a time and place in my food processor so as not to burn the motor out.
I add a little sea salt and about a Tbls. of olive oil to the processor.
After it's all blended together i pour it into a baking pan and place it in my convection oven on low around 120 and then i turn it down for 3 to 4 hrs and when you touch the top it will be firm and then i will leave it in another 30 minutes and let sightly cool.
I have found that when i slice it out of the pan and pour agrave syrup over it it tastes really good.
I made some to go with my raw soup (corn and tomato).
Beth