Ash Cake

Out on the frontier, folks didn’t fuss with fancy ovens or silver spoons — they cooked with grit, fire, and whatever the land gave ’em. Ash cakes were born from that spirit: simple, hearty, and baked right in the coals. It’s the kind of food that fed trail riders, homesteaders, and campfire storytellers alike — rough around the edges, but full of soul.

In a small bowl, combine together the buckwheat flour and cornmeal muffin mix.
Add the chopped walnuts into the dry mixture.
Slowly, add a small amount of the water and begin combining the dry mixture into the water.
When the mixture is just beginning to stick together, add the berries.
Continue adding water, small amounts at a time, until the mixture doesn’t stick to your fingers.
If you add too much water, add more buckwheat flour into the mixture until the proper consistency is reached.
Separate into four pieces and roll each piece into a small, golf ball-sized ball.
Pat them down into tortilla-like patties, about a quarter-inch thick.
Place the patties carefully on the white ash, turning after 3-4 minutes to cook the other side.
Carefully remove the patties once both sides are done, brush off any excess ash.
Top with butter, honey, maple syrup, crushed fruit, powdered sugar, or you favorite sweet topping, and Enjoy!