Blueberry Corn Cakes

    Ingredients:

    • 1/2 cup corn meal
    • 1/2 cup whole grain pastry flour
    • 1/3 cup granulated cane juice
    • 1/4 teaspoon sea salt
    • 1 1/2 teaspoon baking powder
    • 1 egg, beaten
    • 1/2 cup yogurt
    • 3 tablespoon butter, softened
    • 1 cup blueberries

    Directions:

    Preheat oven to 375 1/4. Lightly oil a mini-muffin tray. Combine corn meal, flour, granulated cane juice, sea salt and baking powder.

    Mix wet ingredients (egg, yogurt, butter) into dry ingredients. Fold in blueberries.Bake 20-25 minutes. Let cool before serving.

    By the time she was 28, Andrea was diagnosed with thyroid disease, which she credits as her motivation to embark on a healthier lifestyle through natural and sustainable food choices. Her health improved after two years of natural food choices and therapies; those adjustments became the catalysts that changed her life and profession. She attended the Institute for Integrative Nutrition, where she currently teaches her mission to encourage a healthier world through nutritious meal solutions. Andrea is a Natural Nutritionist and Holistic Health Counselor accredited with the American Association of Drugless Practitioners. She is also the author of her self-published book, “The Whole Truth,” and her follow-up cookbook, “The Whole Truth Eating And Recipe Guide.” Andrea Beaman is the host of Wise Up! and Fed Up! on Z Living.