Taken from Change of Heart – The Ecology of Nourishing Food by Kay Baxter and Bob Corker
Slice eight ripe peaches and arrange carefully into the bottom of a 20cm pie dish. Sprinkle with 1/4 a cup of rapadura sugar or honey, followed by the crumble mix.
To make the crumble you need:
1/2 a cup of butter (grated)
1/2 a cup of rapadura* or honey
1 cup posole* or sprouted, dried grain wheat*, or wheat flour
If using posole or sprouted wheat, grind it in a corn grinder first, then place in a bowl with grated butter and rapadura/honey. Mix thoroughly with fingers and sprinkle over peaches. Place in a moderate oven and bake until golden brown on top. Serve with kefir cream or ordinary cream.
*Rapadura sugar is made from the juice extracted from the sugar cane which is then evaporated over a low heat and ground to produce a grainy dark rich sugar. It is free of chemicals.
*Sprouted dried wheat grain: Place wheat in a glass sprouting jar. Soak for 12 hours, then drain, rinse and leave covered to sprout for 12 hours.
Rinse, drain and cover again. Repeat that process until the small white rootlets first appear. Dry these sprouts in a solar dryer, dehydrator, or very low temperature oven.
The grain is then ready to grind as per normal. It has a sweet and nutty taste. We have organic heritage seeds for wheat and nine other grains available.
Posole – which you can buy in some supermarkets as Masa flour
Posole is a traditional way of eating corn where the dried corn is processed with either wood or shell as to increase its nutritional value (up to 60 times more available calcium hydroxide. It’s best made in large batches as it is quite a process. If you have experience of making posole, please get in touch [email protected]
To begin soak six cups of dried corn overnight in water. Pour off the water and put in a pot with 2 cups of bone/shell ash-water, and cover with extra water. Make sure the corn remains covered throughout the cooking process. Simmer for one hour or longer, until the skin can be rubbed off the kernels.
Remove from heat and drain. Place in a colander and rub under running water until you have removed as many of the skins as possible. Then put everything into a bowl or bucket and float off the skins.
Return to the pot and cover with water. Continue cooking for another hour and repeat the whole de-skinning process until the corn kernels are white, fluffy and skinless. They are now ready to be ground for tortillas, added to soup, or dried. To grow your own corn check out our 17 different organic heritage seed varieties.
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