NORTH/CENTRAL EUROPEAN: Blueberry Coffee Cake

I think that if I post any more recipes from Simply in Season, I just may be in trouble. This is my variation on their recipe.

Cake:

• ¾ cup spelt flour
• ¾ cup kamut flour
• 1/3 cup fructose or sweetener of your choice
• 1 TBSP baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 ½ cups blueberries
• 1 tsp lemon peel
• 1 egg
• ½ cup soymilk
• ¼ cup Earth Balance margarine

Topping:

• ¼ cup fructose or sweetener of your choice
• 1/3 cup spelt flour
• 1/3 cup walnuts or other nuts (chopped)
• 2 TBSP Earth Balance margarine
• 1 tsp ground cinnamon

1. 1. Combine the flour, sweetener, baking powder, cinnamon, and salt in a large bowl.

2. 2. Gently fold in the blueberries and lemon peel.

3. 3. Whisk together the egg, milk, and margarine in a small bowl. Add to flour mixture and stir carefully. Batter will be stiff. Spread into greased 8 x 8-inch baking pan.

4. 4. Mix together the ingredients for the topping until crumbly and sprinkle over batter.

5. 5. Bake in preheated oven at 425˚F until top is light golden brown, 20-25 minutes. Serve warm or at room temperature. Try it with warm milk poured on top.

FUSION: Carob Clusters

Though carob comes from the Mediterranean, I don’t know if they imagined eating it this way.

Angela, we ate these daily the month before my wedding. You always know how to cheer me up with food. We did have a hard time waiting from them to set. Sometimes we just had to put them in the freezer to speed up the process.

1 cup carob chips
1/3 cup peanut butter
½ cup chopped walnuts or pecans

1. Place carob chips and peanut butter in a small bowl and melt in microwave (or in a double boiler). Stir until evenly combined.
2. Stir in nuts and quickly drop by teaspoonfuls onto waxed paper.
3. Let set until hard. Store in refrigerator.

For a different taste, replace nuts with ½ cup raisins or ½ cup rice crispies.

From The Best of Silver Hills by Eileen and Debbie Brewer

NORTH AMERICAN: Chocolate Chip Cookies

1 ¼ cups spelt flour
1 ¼ cups oat flour
1 1/8 cups rolled oats
1 tsp salt
1 1/8 tsp baking soda
1 ½ cups walnuts
1 ½ cups semi-sweet chocolate chips
1 cup maple syrup
1 cup canola oil
1 TBSP vanilla extract
2 TBSP water

1. Preheat oven to 350. Combine all the wet ingredients in a bowl. Add all of the dry ingredients to the wet and mix until just combined (dough will still be wet). Roll the dough into balls. Place on greased cookie sheets, and flatten the balls slightly.
2. Bake for 18-20 minutes.

From Recipezaar.com.