Mskobaskbegit Meweyak (Redbud & Maple Syrup Cakes)
Redbud Tree's are exploding with gorgeous bright pink buds and flowers this time of year and they're so much more than just a beauty to the eye.
Eastern Redbud trees are native across much of the United States and Canada. They’re small trees in the pea family and among the first to bloom in the spring before they leaf out.
The Indigenous of Turtle Island have incorporated the Redbud tree for thousands of years and still do to this day. The Redbud flowers can be eaten raw or cooked as well as the young pods and seeds. They have a slightly sweet and sour taste with a sweet pea after taste. They’re loaded with Vitamin C and are a pleasant addition to salads or can also be used as a condiment. The unopened flower buds can be pickled or used as a caper substitute and in addition the flowers make a delicious tea, jelly, breads, and several other recipes.
The seed is about 25% protein, 8% fat and 3% ash. More so, a 2006 study show the flowers and the seeds to be very high in antioxidants as well as linoleic, alpha-linolenic acid, oleic, and palmitic acids. Think of it as The First Forager’s Health Food Store. Young leaves are also edible raw or cooked.
A tea made from the inner bark is highly astringent and can be used to fight Influenza, fever, and dysentery as well as other viral and bacterial infections. A cold infusion of the roots and inner bark have been used to treat various respiratory complaints including whooping cough and congestion.
The bark of young shoots is used in basket making as well as other items and the pink flowers produce a stunning bright yellow dye. Simply the Redbud tree is not only gorgeous it's a valuable commodity, rich with nutrients, medicinal resources and more.
This Redbud recipe is Mskobaskbegit Mewewyak (Redbud and Maple Syrup Cakes)
2 C fine cornmeal
1/2 C Almond flour
1/2 C Cassava (Tapioca flour)
1/4 tsp baking soda
1/4 tsp baking soda
pinch of salt
zest and juice from one large lemon
2-3 duck eggs or 5-6 medium/large eggs
1 C pure maple syrup
1/2 C sunflower oil
2 1/2 C RedbudTree buds and blossoms
Mix all ingredients together excluding the Redbud Tree buds. Mix well by hand with a wire whisk or with an electric mixer on medium/high for two minutes.
Gently fold in the Redbud Tree buds and blossoms until evenly mixed.
Using ungreased muffin/cupcake pans fill each 3/4 of the way full.
Bake at 375* F/ 190* C for 25-30 minutes.
Cakes are done when golden on top and a toothpick comes out clean when ibsterted in the middle of a cake.