Polenta Corn Seed Cakes

Polenta Corn Seed Cakes

Ingredients:
2 cups water
½ teaspoon salt
½ cup polenta or corn grits
2 tablespoons soy grits
1 cup sunflower seeds
½ cup pumpkin seeds
2 tablespoons sesame seeds
2 tablespoons chia seeds (optional)
1 teaspoon honey (optional)

Directions:
In a saucepan, bring water and salt to a boil. Stir in polenta and soy grits and bring
back to a boil. Cover, reduce heat to low, and cook until very thick, 15–20 minutes.
Cool. Meanwhile, grind all the seeds except the chia seeds and a few sunflower seeds.
When the polenta mixture is cool, add all the seeds and the honey. Mix well with your
hands, and form into patties approximately 3 inches in diameter and ½ inch thick. Bake
on a greased cookie sheet in a moderate oven (350°F) for 30 minutes, turning once.
Cool before packaging in plastic ziplock bag or lidded container.
Food Processor Method: Follow the preceding directions but combine the cooked
polenta and remaining ingredients in the processor, with the metal blade, turning the
machine on and off until the mixture is uniform. Proceed as above.
Spreads, Dressings & Condiments
Prepare these before you go, eliminating extra mess in camp. The spreads are good for
any meal, especially lunch, when you might not want to cook. Toss the dressings into
warm pasta, rice, or bulgur.
Sesame Butter Spread
makes ½ cup
This spread is great on crackers.
½ cup raw sesame butter
dash of salt
¼–1 teaspoon grated orange peel to taste
Roast sesame butter and salt in a frying pan over medium heat until brown, stirring
constantly, 5–10 minutes. Add orange peel when cool. Carry in a lidded plastic
container.
Miso Spread
makes approximately ¾ cup
Use this as a thin spread on breads or Journey Cakes (), with or without sliced
cheese. It’s easy to make in camp, too.
4–6 garlic cloves, minced