Hello, happiness. We start with blueberries. So many blueberries. They are yummy on their own but ferment them in a beet blueberry solution and the berries plump 5xs their size, are the juiciest, most delicious.
These blueberry-stuffed moist poundcakes produced an awe, a shock, a mouthwatering wave of joy (I say stuffed because it’s more blueberry than batter)
have a beautiful “sugary” crown and remind us that it’s ok if we are just holding it together… the ferments are barely holding together the massive volume of juicy blueberries in each muffin.
It is beauty meets nutrition meets allergen friendly and low glycemic.
We love this cake as is, or a cup of coffee/tea .
Organic Ingredients:
sprouted amaranth, white sweet potato, cauliflower, ground rutabaga, water, salt, parsnip sourdough starter, flax, white chia, yucca, 1 tablespoon avocado oil, 1/2 tablespoon maple sugar. fermented blueberries (blueberries, sea salt, goldenbeet)
*The glaze may be darker (light tan) than in picture shown.
