Maria Lamb's Sprouted Pinole
  • 1cup sprouted purple or yellow corn flour
  • 1/4cup chopped dates
  • 2/3cup filtered water
  • 1tablespoon coconut oil
  • 3tablespoons brown rice syrup
  • 2tablespoons chia seeds
  • 1/4teaspoon sea salt
  • Dash of cinnamon
  1. Preheat oven to 350°
  2. Toast the sprouted corn flour and chia seeds - Add both ingredients to a dry skillet and toast over medium-high heat for 5-8 minutes.
  3. This step is essential, but can be tricky: If the heat is too low the corn flour won't toast; if too high, it will burn. Keep a constant eye on it and stir regularly.
  4. Add all the ingredients in a food processor and pulse until there are no large chunks of dates remaining.
  5. If the mixture is too crumbly, add a little more water, 1 tablespoon at a time until you have a thick paste.
  6. Form the mixture into 3 or 4 rounds, about 3/8" thick and 4-5" in diameter.
  7. Bake on a parchment-lined baking sheet for about 10-12 minutes until the outside forms a solid crust and begins to show small cracks.
  8. Remove from oven and let cool.
  9. They can be eaten immediately or saved in the refrigerator for several days.