Of the thousands of colorful corn varieties in the world with different flavors and health benefits, we were surprised to learn that just a handful make up almost all the corn we eat!
As we explored different varieties, we discovered Farmer Scott's 55-acre field of delicious purple corn in Dakota County, Minnesota. A descendant of ancient Inca corn, it also has more protein, fiber and antioxidants than modern yellow corn.
The purple corn kernels are then stoneground on an old stonemill in San Francisco. That stoneground flour is then mixed with a pinch of sea salt and organic cane sugar. We cook the 3 ingredients for a couple minutes, flake the cereal into its fun shape, and then toast for 7 minutes. That's it!
- 1 cup purple corn meal
- 1 tbsp brown sugar
- 1/8 tsp sea salt
- 1/2 cup water
- Mix all ingredients together to form a ball of dough with Playdough-like consistency.
- Spray a 10-inch skillet with coconut oil and place half the dough in it.
- Use your hands to press and flatten the dough in the skillet (1/8 inch thick).
- Place skillet with dough on stovetop at low heat for 5 minutes. The dough will turn lighter in color and begin to form small peaks and begin to crack.
- In a separate bowl, dissolve 1 tbsp of sugar in about 2 tbsp of hot water.
- Brush the sugar-water mixture across the baked cereal.
- Using a spatula, scrape the pan to break the cereal into flakes (you may need to break large pieces by hand).
- Lightly spray the flakes with coconut oil.
- Put the flakes in the oven at 350 degrees for 15 minutes.
- Let cool for a few minutes and serve with milk.
*Recipe Disclaimer: Straight out of the oven, the flakes come out a little soft, but the crisp up after cooling.
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#purpleparfait #purplecorn #backtotheroots #undofood
Photos and recipes courtesy of Chef Hetal. Stay tuned for more of her beautiful creations from our Ready to Eat line, and visit Chef Hetal's blog for more tasty recipes!