Sprouted whole-grain flour is more nutrient-dense than un-sprouted flours. It is available at Wegmans locations and at organic markets such as MOM's and Nourish Market in McLean (703-288-3031).
- 1 cup maple sugar or sucanat (the latter is a brown whole-cane sugar)
- 10 ounces fresh or frozen blueberries
- 1 teaspoon arrowroot (optional)
- 4 tablespoons (1/2 stick) unsalted butter (melted)
- 1/2 cup sprouted whole-grain flour, such as Essential Eating or Shiloh brand (see headnote)
- 1 tablespoon baking powder
- 1/4 cup plain whole or low-fat yogurt
- 2 tablespoons water
Preheat the oven to 350 degrees. Have a 2-quart baking dish, such as an 8-by-8-inch Pyrex glass casserole, at hand.
Combine 1/2 cup of the maple sugar or Sucanat and the arrowroot, if using, and the berries in a medium saucepan over medium-high heat. Stir and bring just to a boil, then reduce the heat to medium-low and cook for 2 minutes, stirring until the sugar has dissolved and the berries have released their juices. Remove from the heat.
Pour the melted butter into the baking dish, making sure it is evenly distributed.
Combine the remaining 1/2 cup of the maple sugar or Sucanat, the sprouted flour and baking powder in a medium bowl. Add the yogurt and water; mix to form a spongy batter.
Spoon the batter evenly over the butter in the baking dish, being careful not to stir any butter into the batter. Spoon the berry mixture evenly over the batter. Bake for 30 minutes, or until a lightly browned crust has risen around the edges.
Adapted from Janie Quinn, cookbook author and founder of Essential Eating.
Tested by Bonnie S. Benwick.
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