Wiisaakodewikwe (mixed NDN woman), Anishinaabe, European, Wiisaakode (Métis), and Wendat (Wyandot).
Late-20s. Communist. Niizhojichaag (Two Spirit). Queer TWoC. Lightskinned NDN. Social Justice blogger. Michigan born and raised. Living in Western Washington on traditional Snohomish territory. American Indian Studies / History dual major.
Panpolymommy is my wife.
Bangiishenh eta go indoojibwem.
Photo with 3 notes
Today in our experiments with using gluten-free starches and foods native to the Americas, I present Blueberry Corn Flour Waffles. They’re delicious, hearty, dairy-free, and gluten-free!
2 cups corn flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons & 1 teaspoon sugar
3 whole eggs, beaten
2 ounces of oil (or lard, or butter)
16 ounces of almond milk w/ a splash of apple cider vinegar (or buttermilk)
1 cup dried blueberries
Vegetable spray, for waffle iron
Side note, as far as I’m aware, only the almonds for the almond milk are non-native to the Americas. However, my family has allergies to dairy and soy, so we’re stuck with almond milk. Hemp milk can also be used, but I haven’t personally attempted it.